Créé avec l’IA
Turkey Cheese Breakfast Muffins
30 min 240 kcal par portion Facile
Ingrédients
4 Portions
- large eggs6 pieces
- cooked turkey breast, diced150 g
- shredded cheddar cheese60 g
- butter1 tablespoon
- chopped bell pepper50 g
- chopped onion30 g
- paprika1 teaspoon
- salt0,5 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Preheat your oven to 180°C (350°F) and lightly grease a 12-cup muffin tin with butter or non-stick spray.
- 2
In a skillet over medium heat, melt the butter. Add the chopped bell pepper and onion, and sauté for 3-4 minutes until softened. Remove from heat and let cool slightly.
- 3
In a large mixing bowl, crack the eggs and whisk until well combined. Add the salt, black pepper, and paprika, and whisk again.
- 4
Stir in the cooked turkey breast, sautéed vegetables, and shredded cheddar cheese. Mix until evenly distributed.
- 5
Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- 6
Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
- 7
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
- 8
Serve warm, or store in an airtight container in the refrigerator for up to 4 days.
