Turkey Wrapped Potato & Egg Breakfast Muffins

Turkey Wrapped Potato & Egg Breakfast Muffins
Need a grab-and-go solution for busy mornings? Try this spin on the traditional egg breakfast muffins that will satisfy your tastebuds and stop the stomach growling because your body is telling you to “FEED ME!”

This is a simple egg muffin recipe made with eggs, red potato, turkey bacon, mozzarella cheese, zucchini, red pepper, and onions. Everything is mixed except the turkey bacon, then it is poured into muffin tins and baked. Very easy, fun, and delicious.

Slice the red potatoes into small cubes and season with garlic, sea salt, and pepper. Place them on a baking sheet merchant with baking paper, and bake for 20 minutes at 405F.

Beat 4 eggs and 6 egg whites in a bowl, then add mozzarella cheese and combine. Then chop up a large zucchini, bell pepper, and onion and set aside.

Spray a muffin pan with olive oil and place turkey bacon forming a ring. Add some baked potato, veggies, then pour the egg and cheese mixture. Bake for 35 minutes at 375F, or until the eggs are fully cooked.

When they are done, before you take them out of the pan, wait a few minutes for them to cool so that you can take them out nicely. Run a plastic knife or spatula around the inner walls of the muffin holes to make them easier to remove if necessary.

You can eat these breakfast egg muffins while they are hot and you can also cool them completely and store them in the freezer. Use airtight containers to pack them and keep them in the fridge or freezer. When you want to eat them or to pack and take them with you, defrost them in the microwave and enjoy. If you store them in the refrigerator, keep them no longer than 5 days.

This is a quick breakfast choice, low carb and loaded with a lot of protein. It’s perfect when you don’t have time for a healthy breakfast at home on weekdays. Of course, this idea can be a substitute for scrambled eggs, or any classic meal with eggs that bored you, or you want to try something new.