Turkey, Broccoli, Egg Muffins!

Okay, I have a REAL winner for you all today! My son has a new obsession with eggs, and I’ve made scrambled, fried, and omelets already this last week. I on the other hand have been on a muffin making binge, and also made a whole turkey yesterday. When Caleb asked for eggs today, I decided to put these delicious egg muffins together.

Ingredients:

cooked turkey (enough to fill the bottom of the cup, you can use deli meat)

broccoli (three pieces per muffin)

6 eggs

1/4 cup milk

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

2 tsp minced garlic

1 1/2 slice cheese of choice (I used American)

Preheat oven at 350 degrees and prepare your muffin tin. I love, love, love these silicone muffin liners. They are reusable, and anything cooked in them just pops right out.

Next, microwave your broccoli. 30 seconds from fresh/thawed, or 60 seconds for frozen. Put the turkey and broccoli in each cup (like in picture three.

Now whisk together the eggs, milk, and seasonings until you have a consistent mixture. This is the same egg recipe I would use for scrambled eggs. Caleb loves them, and they have just enough seasoning without overpowering the eggs. I recommend whisking this in a measuring cup, or anything with a pouring spout really. It’ll make it much easier to poor over the turkey and broccoli, which is exactly what you need to do next.

Lastly, place a quarter slice of cheese on top of each muffin cup. If you don’t press it in, it should float, and will be the perfect topped layer. Put the muffin tin into the oven and let it bake for 25-30 minutes. Just like a regular muffin, stick a toothpick or knife into the finished muffin to test if it’s done.

These are really great, because you can prep them the night before, and stick them into the oven in the morning if you want. You can also freeze them for later. Microwave them 45-60 seconds from frozen, or 30 seconds from thawed. These are easy to transport, and totally dip-able.

Enjoy!

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