So before I start this post, everyone needs to know that I have an avocado addiction. If I am able to find a way to put them in a recipe, I most certainly will. I am also big on trying to save money where I am able and not wasting food, so egg muffins have become a staple in our house.
For those of you that aren’t certain what an egg muffin is, please let me share and allow you to marvel at its simplicity. It is basically like a personal breakfast casserole baked in a muffin tin. Now I have a fondness for breakfast casserole because of my family’s Christmas routine. All of my sisters would hang out upstairs not able to see the tree until after we eat breakfast. The casserole takes approximately 45 minutes-1 hour…or approximately an eternity in kid time. Now, this particular recipe does not have any dairy or bread involved, so it is different than what I would eat on Christmas morning, but taking out those ingredients does not compromise it at all. Plus, because it is baked in a muffin tin, the time involved is drastically cut down. Win-win!
So how in the world do egg muffins help you save money and not waste food? Well, let’s say that you have some meat that you purchased with the intention of creating some masterpiece, but whoops…you forgot that you already had plans to go out to dinner with a friend. Since you plan meals ahead of time (haha, in theory…), you don’t want this meat to go bad. So just throw it into the egg muffins and create a masterpiece. Basically you are able to create whatever you feel like in the little muffin tins similar to a make-your-own-omelet station. Plus, the egg muffins are a great way to have a make-and-take warm breakfast. Make them on Sunday and take them to work to reheat for the next couple of days.
Somewhere along the line I decided that I needed to ramble today. Sorry about that! Here is the recipe that I created for my most favorite egg muffins (plus look for a link below for the potatoes):
1 lb ground turkey
1/2 yellow onion chopped
1 tablespoon cilantro
1 teaspoon dry mustard
salt and pepper to taste
Preheat oven to 350 degrees F.
In a medium pan, combine turkey, onion, and cilantro and cook thoroughly. Set aside and let cool.
As meat is cooling, peel and dice your avocado.
In a mixing bowl, crack eggs and whisk them together with dry mustard, salt, and pepper. (optional: if you want a dairy substitute you may add coconut/almond milk at this step)
In a greased muffin tin, put the ground turkey mixture as the bottom layer (approximately 1/3 of each section), then layer the avocado on top of the turkey. Next you will evenly pour the egg mixture over top of your turkey and avocado. The mixture will come close to the brim. Bake for approximately 20 minutes (when the edges start to brown, you know they are done). Let cool for about 5 minutes, and then enjoy!
Nutrition Information (according to myfitnesspal’s recipe calculator):
But wait!! What are those glorious looking potatoes in the background?? They are an amazing recipe from nomnompaleo! The link may be found here: http://nomnompaleo.com/post/19886925277/sweet-potato-hash-with-fried-eggs
We did not do the fried eggs. Plus the fat we chose to use was coconut oil, and we used red pepper flakes instead of the Aleppo pepper. Amazing!