Egg Muffins with Turkey, Swiss Chard and Bell Pepper

Egg MuffinsI find myself always trying to find creative ways to use leftover food or food I have in excess into meals. Our Swiss chard that we planted in spring is still producing like crazy this winter, our chickens have still been producing at least 1 egg a day if not more, and I had leftover green bell peppers from another recipe. So immediately I thought: egg scramble. However, since we both leave for our work commute at 5 am, our morning doesn’t usually leave a lot of time to make egg scrambles on a regular basis. I remember hearing of people making egg scrambles or egg sandwiches in muffin tins, and figured I would give it a try using my own random assortment of ingredients. 

There are a lot of variations that you can do with the recipe to really make it your own. We try to limit our red meat consumption and we really like ground turkey, so that’s what I used for this recipe. However, feel free to substitute it for your favorite, such as ground beef, turkey sausage, pork sausage, ham, deli  meat, bacon, or no meat at all. Spinach or any other cooking greens would go great in addition to or substitution for the Swiss chard. Also, add any other ingredients you might typically put in your egg scramble or omelet. This recipe can be made with or without bell peppers, and don’t forget to think out of the box when it comes to ingredients, check your fridge and garden first! Lastly, if you prefer egg whites, you can separate the yolks prior to blending.

Once the egg muffins have finished cooling, you can put them in zip-lock baggies or storage containers in the fridge to keep them fresh until you are ready to eat them. As I mentioned before, we are up early and on the run during the workweek, so it comes in handy having these egg muffins already made in the fridge. I just pop them in the microwave and they are ready to go!

Recipe below, EGGjoy! 

Egg Muffins with Turkey, Swiss Chard and Bell Pepper
A healthy breakfast for on-the-go mornings
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Ingredients
  1. Ground Turkey (1 lb.) *can substitute with ground beef, sausage, bacon, etc.
  2. Swiss Chard, shredded (about 1 cup lightly packed, or to taste) *can substitute with spinach or other cooked greens
  3. Bell Pepper (about 1/4 cup finely chopped, or to taste) *any color
  4. Olive Oil (1 tbs.) *or other cooking oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray/grease muffin tin in preferred manner.
  3. Start browning ground turkey in a skillet with olive oil, or other cooking oil, season to taste (I used garlic powder only).
  4. While the ground turkey is cooking, start shredding Swiss chard (can substitute with spinach or other cooking greens) and chopping the bell pepper.
  5. Mix/blend all 12 eggs in a medium sized bowl until combined.
  6. Once the ground turkey is cooked, drain and combine with Swiss chard and bell pepper in a medium sized bowl.
  7. Pour and mix just enough egg blend into the bowl with the turkey mixture to coat it.
  8. Divide the turkey mixture into the greased muffin tins.
  9. Pour the remaining egg blend into the muffin tins, until just below the top.
  10. Place in oven, bake for 20 minutes.
Notes
  1. Depending on the amount of greens/bell pepper you use: if you run out of egg blend, just blend more egg mixture to fill the remainder.
  2. Tip: I place all cooled egg muffins into a zip-lock bag or Tupperware and keep in the refrigerator until I am ready to use; then just pop them into the microwave and you have a great breakfast on the run!
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