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Turkey Veggie Protein Cups

Prep Time 10 minutes
Cook Time 22 minutes
Author Emily @ Zen & Spice

Ingredients

  • 1.5 lb 93% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • 4 cups raw mushrooms chopped
  • 1 cup green onions chopped
  • 1 cup cherry tomatoes halved
  • 1 cup frozen spinach drained well
  • 12 eggs
  • 1 tsp baking powder
  • 2 cups 2% reduced fat cheese
  • 3/4 cup skim milk

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large skillet over medium heat, add the turkey, garlic powder, onion powder, basil, oregano and red pepper flakes. Cook until turkey is browned.
  3. In a smaller skillet, lightly saute the mushrooms in a little bit of olive oil. Drain and set aside.
  4. In a large bowl, combine the meat, mushrooms, green onions, cherry tomatoes and spinach. Mix well.
  5. In another bowl, crack the 12 eggs and whisk together lightly. Add the baking powder, cheese and milk and mix well. Combine the meat/veggie mixture with the egg mixture and stir well.
  6. Lightly spray muffin pan (you will need 18 spots) with cooking spray. Ladel the mixture into the muffin tins.
  7. Bake for 20-24 minutes, until the sides are lightly browned.

Recipe Notes

Per muffin: 175 calories, 3g carbohydrate, 11g fat, 18g protein, 15% DV Calcium.