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Egg Muffins Recipe
Eggs are a great source of protein and provide Vitamin A, calcium,vitamin D, vitamin B-12, iron and vitamin B-6.
Coconut oil is filled with vitamin E and vitamin k.
Cheese is a good source of protein.
Using a cast iron skillet will impart the dish with extra iron.
12 large organic eggs
1/2 medium organic onion, chopped to preference
1/2 cup organic salsa or favorite low sodium brand
2 tsp virgin coconut oil
2 oz cheddar cheese (optional)
16 oz ground turkey
1 tsp cumin
1/2 tsp chili powder
In a large cast iron skillet, add coconut oil. Add the chopped onions and cook, stirring until translucent.
Then add the ground turkey spices, then brown. Stir with a wooden spoon until throughly cooked.Drain the fat with a strainer and set aside.
Line a stainless steel or cast iron muffin pan with unbleached muffin
liners.Evenly divide the onion/turkey mixture among 12 lined muffin cups.
In a medium bowl, beat the eggs until frothy. Use a small ladle to
divide beaten eggs among the muffin cups. Pour over the ground turkey mixture.
Spoon salsa over the eggs and top with cheese (if using). Transfer to
the oven and bake at 375 degrees F for 20 to 25 minutes.
Cool and store in a glass container for the week.
Makes: 12 servings
Nutritional Information Per Serving: Calories 207, Protein 18 gr, Fat 14
gr, Sat. Fat 5 gr, Carb. 2 gr, Sugar 1 gr, Fiber 0 gr, Sodium 200 mg,
Chol. 250 mg
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