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Turkey and Zucchini Egg Muffins

Ann Woo Stephenson

Ann Woo Stephenson

Turkey and Zucchini Egg Muffins for Babies and Toddlers

Egg muffins are a staple in this house bc 1.) they’re so easy 2.) they’re so delicious 3.) you can literally use whatever ingredients you have and 4.) so easy to reheat and serve! I love adding veggies into everything I can so that’s where the zucchini came in 🙂 it also pretty much goes well with anything and Eller LOVES zucchini! Serve for an easy breakfast with fruit! 🥰

Turkey and Zucchini Egg Muffins

Recipe by Ann Woo Stephenson
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes

    Ingredients

    • 1/2 lb

      ground turkey

    • 1/2 tbsp

      olive oil

    • half zucchini, grated

    • 8

      eggs

    • 1/2 cup

      almond milk (or whatever milk of choice!)

    • 1/2 cup

      bell pepper, diced

    • 1/2 tsp

      garlic powder

    • 1/4 tsp

      black pepper

    • 1/3 cup

      shredded cheese (I used Monterey Jack)

    Directions

    • Preheat oven to 400 degrees.

    • Heat pan over medium high and add olive oil and ground turkey and cook until brown. Add garlic and black pepper.

    • Add diced bell pepper and stir together for about 2 minutes. Set aside.

    • Spray nonstick cooking oil to muffin baking pan.

    • Whisk eggs in a mixing bowl then add milk and stir.

    • Disperse ground turkey mixture evenly into each muffin mold. Add grated zucchini on top.

    • Gently pour whisked egg to fully cover ingredients in each mold (but not all the way to top). Top with shredded cheese.

    • Bake in oven for 15 minutes. Check middle of muffin with toothpick to check to see it’s fully cooked. Enjoy!

      Turkey and Zucchini Egg Muffins

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