Turkey and Zucchini Egg Muffins

Ann Woo Stephenson
- October 15, 2022
- 12:56 am
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 Stephenson12
servings15
minutes20
minutesIngredients
- 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!