Turkey and vegetable egg muffins
A source of protein and vitamins, these turkey and vegetable egg muffins are rich in antioxidants and fiber, providing a hearty flavor and nutrition. Perfect for breakfast or a snack.
Roman Klymenko
15 years on low-carb nutrition
Preparation of the filling
Cut the boiled turkey fillet (70 g) into small cubes. Then finely chop the tomatoes (1 pc.) and bell pepper (1 pc.).
After that, distribute the chopped vegetables and pieces of turkey into silicone or metal muffin molds. Fill the molds about one-third of the way full to leave room for the egg mixture.
Preparation of the egg mixture
In a deep bowl, whisk the eggs (5 pcs.) with a pinch of salt and pepper.
Then add natural yogurt (60 g) and grated cheese (40 g), mixing thoroughly until you achieve a homogeneous mass.
Preparation of the muffins
Carefully pour the egg mixture into the molds with vegetables and turkey, filling them three-quarters full, as the mixture will rise during baking.
Preheat the oven to 180°C.
Place the molds on a baking sheet and bake the muffins for 15–20 minutes until they are firm and golden.
Once the muffins are ready, remove them from the molds and let them cool slightly.
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