Clean Eating Southwestern Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3/4 lb. lean ground turkey meat1 tbsp. chili powder1 tbsp. cumin1 tbsp. garlic powder1 medium red onion, chopped2 medium red bell peppers, chopped1 tbsp. olive oil12 egg whites
Line muffin tins with muffin papers.
Preheat oven to 350 degrees F.
Step 1 In a large pan, combine all ingredients except egg whites and cook until done.
Step 2 While thats cooking, separate your eggs, putting the whites into a large mixing bowl.
Step 3 When the meat is done cooking, allow it to cool, then stir it into the egg whites.
Step 4 Spoon the mixture into the muffin papers (a small ladle works best), and place in the oven for approximately 40 minutes. The muffins should have a nice golden color to them when they are done.
Step 5 Allow to cool and serve.
Storage: Keeps in the refrigerator for up to 3 days.
Serving Size: Makes 16-18 depending on how big your peppers, onions, and egg white are.
Number of Servings: 18
Recipe submitted by SparkPeople user WANNABESINGER9.
Preheat oven to 350 degrees F.
Step 1 In a large pan, combine all ingredients except egg whites and cook until done.
Step 2 While thats cooking, separate your eggs, putting the whites into a large mixing bowl.
Step 3 When the meat is done cooking, allow it to cool, then stir it into the egg whites.
Step 4 Spoon the mixture into the muffin papers (a small ladle works best), and place in the oven for approximately 40 minutes. The muffins should have a nice golden color to them when they are done.
Step 5 Allow to cool and serve.
Storage: Keeps in the refrigerator for up to 3 days.
Serving Size: Makes 16-18 depending on how big your peppers, onions, and egg white are.
Number of Servings: 18
Recipe submitted by SparkPeople user WANNABESINGER9.
Nutritional Info Amount Per Serving
- Calories: 66.5
- Total Fat: 1.6 g
- Cholesterol: 14.7 mg
- Sodium: 145.5 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.7 g
- Protein: 10.1 g
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