These egg muffins are a great breakfast to make ahead and then have on hand to heat up on busy mornings. You can customize them to your own taste by using veggies that you enjoy. Adding different meats or cheese could cause you to add points. Stick with the homemade turkey sausage below to keep the muffins at zero points. I usually make a pound of turkey and double the spices, and then freeze half of the sausage to use in a future batch of muffins.
Ingredients:
12 eggs
½ pound 99% fat-free ground turkey breast (has to be 99% fat free to be zero points)
½ teaspoon sage
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
Directions:
1. Preheat oven to 350 degrees.
2. Spray a muffin tin with non-stick spray.
3. Spray a large non-stick skillet with non-stick spray. On medium heat cook ground turkey, sage, salt, black pepper, red pepper flakes, and marjoram for 7-10 minutes or until cooked through. Stir consistently to prevent sticking.
4. While turkey is cooking, in a large bowl, beat eggs and Montreal steak seasoning together until well mixed and fluffy (2-3 minutes).
5. Once the turkey is cooked through, spoon into the muffin tins spreading equally between each muffin tin. Add the veggies.
6. Pour egg mixture over the turkey filling ¾ of the way full.
Ingredients:
½ pound 99% fat-free ground turkey breast (has to be 99% fat free to be zero points)
½ teaspoon sage
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
¼ teaspoon marjoram
Fresh vegetables of your choice, chopped small to mix in muffins. I use the following in mine:
mushrooms
tomatoes
spinach
Non-Stick Cooking Spray
1. Preheat oven to 350 degrees.
2. Spray a muffin tin with non-stick spray.
3. Spray a large non-stick skillet with non-stick spray. On medium heat cook ground turkey, sage, salt, black pepper, red pepper flakes, and marjoram for 7-10 minutes or until cooked through. Stir consistently to prevent sticking.
4. While turkey is cooking, in a large bowl, beat eggs and Montreal steak seasoning together until well mixed and fluffy (2-3 minutes).
5. Once the turkey is cooked through, spoon into the muffin tins spreading equally between each muffin tin. Add the veggies.
6. Pour egg mixture over the turkey filling ¾ of the way full.
7. Bake at 350 degrees for 30 minutes.
Remove the muffins from the pan and let them cool before refrigerating or freezing for later use.
Makes six servings of 2 muffins
WW Freestyle Points - 0
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