Breakfast Turkey Muffins

Breakfast Turkey Muffins

Breakfast Turkey Muffins

Yield:  8-12 muffins 
Author Chef Tiffany Blackmon

Ingredients

  • 1.25 pounds of 99/1 lean ground turkey
  • 3 egg whites beaten
  • 1 cup quick-cooking oats
  • 1 1.5- ounce package meatloaf seasoning mix
  • ½ tsp Kosher salt optional
  • ½ tsp coarse ground black pepper
  • 1 10- ounce can diced tomatoes & green chilies drained
  • ½ cup chopped onion
  • ½ cup chopped bell pepper
  • non-stick cooking spray

Instructions

  • Preheat oven 350°
  • Gently mix turkey, egg whites, oats, meatloaf seasoning mix, salt, and pepper.  Add diced tomatoes & green chilies, onion and bell pepper, and mix thoroughly.
  • Gently form into balls the size of a racquetball which should be approximately 3 ounces.  Place in regular-size muffin pan sprayed with non-stick cooking spray.
  • Bake in preheated oven for 40 minutes or until internal temperature reaches 160°.
  • Yield:  9 to 12 turkey balls depending on size.

Notes

Kitchen Tips
~Substitute chopped celery, tri-color bell pepper for the onion, and bell pepper if you like.  
~Add 1 tbsp fresh cilantro for added flavor.  
~Add chopped garlic for added flavor.  
~Store in an air-tight container in the refrigerator.  Reheat microwave on HIGH 45 seconds.

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