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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.

Egg Muffins

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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Content copyright © 2015 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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