
11/15/2023
EGGS ARE EXTREMELY NUTRIENT-DENSE, IN FACT, THEY HAVE A HIGHER NUTRIENT-TO-CALORIE RATIO THAN MOST OTHER FOODS WHICH MAKES THEM THE PERFECT BREAKFAST FOOD!
THESE TURKEY & KALE EGG MUFFINS ARE A SPEEDY AND SATISFYING OPTION FOR BUSY MORNINGS OR MIDDAY SNACKS!
Here's the recipe...
• 1 Tbsp Grass-Fed Butter (like Kerrygold)
• 2 Onions, sliced
• 12 Free-Range, Organic Eggs
• 1 teaspoon Maldon Sea Salt
• 1/4 teaspoon Ground Pepper
• 1 teaspoon Organic Ground Paprika
• 1/2 pound Organic, Free-Range Ground Turkey
• 1 bunch Organic Kale/Spinach
Instructions...
1. Heat butter in skillet over medium heat until shimmering. Add onion slices & begin stirring to coat onions in butter. Let onions cook, stirring occasionally.
2. After 10 mins, sprinkle some of the salt over onions.
3. Let onions cook for 30 mins to 1 hr more, stirring every few mins. As soon as onions start sticking to pan, let them stick a little & brown, but sticking to pan, let them stick a little & brown, but stir before they burn.
4. Once onions are cooked down, preheat oven to 350F
5. Crack eggs into a large bowl along w/ remaining sea salt, black pepper & paprika, whisk until uniform.
6. When caramelized onions are ready, turn heat up to medium & add ground turkey. Cook, stirring every couple of mins until turkey is cooked through & browned. Fold in kale/spinach & allow to cook down, about 2-3 mins.
7. Coat muffin tin with coconut oil or use parchment liners. Divide turkey, kale/spinach & onion mix between openings then fill w/ egg mixture.
8. Bake 20-25 mins or until cooked through & center is no longer jiggly. Store in fridge for up to 5-7 days!