Spinach & Egg Muffins
Can I just say, finding time to make breakfast every morning is such a hassle and hard to do. I am a HUGE fan of meal prep on Sundays to get everything prepped for the week so you don’t have to worry about cooking every day during the week. No one has time for that!
I spend my mornings waking up at 4:00am to workout, meditate, and read the Bible before going to work. If I want to make sure I have time for those things, I cannot waste my time making breakfast every morning. These breakfast muffins are probably one of the easiest things I have ever made and they are freaking delicious!
For awhile, I was unable to eat eggs. I took a food allergy test a few months ago and it came up pretty clear except for a few things. The things that popped up were sesame seeds (bye bye hummus), any form of beans, and eggs of all kinds. This was SO hard for me because almost every breakfast entree staple has eggs in it. I was stuck with what to eat for months and eating mostly zucchini, broccoli, and ground turkey for breakfast. I went back to my doctor a month ago and she said I could slowly add eggs back into my diet and see how I feel.
These muffins were perfect because I doubled the recipe and the entire batch has 10 eggs. However, when you divide that up between 20 muffins, the amount of egg in each was not enough to bother me. I FINALLY have a breakfast meal that is perfect for travel and healthy!
SPINACH & EGG MUFFINS
PREP TIME: 20 MINUTES
TOTAL TIME: 50 MINUTES
Ingredients:
1 bag of organic frozen spinach
5 organic, pasture raised eggs
1 pound organic ground turkey
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
Directions:
1. Preheat oven to 350 degrees and place parchment paper muffin cups into baking tin pan
2. Microwave the bag of frozen spinach for 3 minutes. Poke a few holes in the bag before placing in the microwave. Cut one corner and drain all the excess water.
3. Cook the ground turkey and set aside
4. Place spinach, eggs, and all the spices in a high-speed blender for a few minutes or until blended well
5. Pour turkey into the mixture and stir together
6. Then, pour into each muffin tin until about 3/4 full
7. Bake for 25 minutes or until browned.
I stored mine in the refrigerator for 6 days and they were still fresh! I ate 2 1/2 muffins for a full breakfast and they kept me full until my morning snack.
**I also doubled the recipe and it made 18 muffins**
