• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
7
Nutritional Information

Per serving

Calories:
199
Protein:
23g
Fat:
9g
Carbohydrates:
5g
Sodium:
112mg

Credit
Turkey Farmers of Canada

Serves: 12 muffins
Prep Time: 15 mins
Cook Time: 25 mins
TIP: Batch-cook these muffins for lunches and snacks on the go and grab and run breakfasts throughout the week.
  1. Pre-heat oven to 350°F (180°C).
  2. Heat oil in a non-stick pan over medium heat.
  3. If using cooked turkey, skip to step 5. If using uncooked turkey, slice turkey thighs into 1-inch strips. Season with salt and pepper to taste.
  4. Cook over medium heat until cooked through, 5 – 8 minutes. Remove from pan and set aside to cool.  Once cooled, chop into chunks.
  5. Add onions to pan. Sauté until translucent, 2-4 minutes.
  6. Add broccoli, peas and baby spinach. Cook until warmed through and spinach is wilted, 3 – 4 minutes.  Add salt and pepper to taste.
  7. Remove from heat.
  8. Whisk eggs together. Add water and milk.  Add salt and pepper to taste.
  9. Spray a 12-piece (or 2 X 6 piece) non-stick muffin pan generously with non-stick cooking spray.
  10. Divide cooked vegetables evenly among muffin cups.
  11. Divide cherry tomatoes evenly between each muffin cup.
  12. Equally divide egg mixture into each muffin cup leaving ½ centimeter of space at the top.
  13. Bake for 20-25 minutes until eggs are cooked through.
  14. Let cool slightly and then remove from muffin tins.
  15. Serve warm or at room temperature.
 

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