Egg Cups
Servings 24 cups
Ingredients
- 1/2 sweet onion chopped
- 1 bell pepper chopped
- 3/4 lb ground turkey
- 22 eggs
Optional
- 1/4 cup shredded cheese
Instructions
- Preheat oven to 350 F.
- Brown your turkey in a pan. Feel free to flavor as you like here. I'll usually add a little garlic salt and oregano, but this is entirely up to your tastes or your pantry.
- While it's browning, chop the veggies.
- Spray your muffin tins with coconut (or avocado) oil spray.
- Evenly distribute all the veggies and turkey among the 24 cups.
- Pour the whisked eggs into each cup, filling almost to the top.
- If you’re adding cheese, sprinkle it on top. (I personally pass on the whey-filled shreds of bloat, but the man loves it so I sprinkle his with lots of cheese.)
- Bake for 30 minutes.