Clean Eating Southwestern Breakfast Muffins

3/4 lb. lean ground turkey meat
1 tbsp. chili powder
1 tbsp. cumin
1 tbsp. garlic powder
1 medium red onion, chopped
2 medium red bell peppers, chopped
1 tbsp. olive oil
12 egg whites

I added more spices to enhance the flavor, and because I think my veggies, serving of meat, and egg whites were bigger than the ingredient list. I got 18 "muffins".

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 that’s 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.