Edibles- Let's eat!

Southwest Egg White Muffins

February 2, 2017

I’ve been trying to get back in the swing of this whole healthy thing, and it’ so much easier for me when I have healthy options made and ready in the fridge. The bestie and I made some egg white muffins two weeks ago, and we decided to make them again. When I went to the store, the only package of ground turkey left was “taco” seasoned so I went with it. Southwest theme it was! I opted for black beans (extra protein) and diced jalapenos with a pinch of cheddar on top. These are super easy and great for anyone who is on a low-carb diet.

The recipe for this can be easily changed- omit fillings you don’t like and obvi add ones you do -I mean, duh.  But, the point of this post is really recommending the best way to make these- I’ve tried several different ways and baking dishes and these turned out great!

Usually when I post a recipe on the blog, I have one or two people tell me they tried it. I wasn’t planning on posting this one (this is just an iphone photo from insta), but I had so many requests- here it is! Follow me on insta if you like food photos, shoe posts and beauty products: bighairandfoodiefare

 

 

Southwest Egg White Muffins

Southwest Egg White Muffins
Serves 12
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. -1 lb Taco flavor seasoned ground turkey (if using regular ground turkey, add 1/2 pack taco seasoning)
  2. 1-32 oz carton of egg whites
  3. 1 can black beans, drained and rinsed
  4. 1- 4 oz. can diced green chiles
  5. 1 1/2 c shredded cheddar
  6. salt and pepper to taste
Instructions
  1. Preheat oven to 350 F.
  2. Grease 2 muffin pans (24 muffins). Don't skimp!
  3. Brown turkey in skillet, saute until cooked through.
  4. Add beans and jalapenos.
  5. Using a spoon, evenly distribute the turkey mixture into the greased muffin tins.
  6. Pour egg whites directly from carton over the turkey mixtures. (Don't overfill!)
  7. Distribute cheese evenly over the top of the muffin mixture (think Salt Bae- a pinch for each).
  8. Bake at 350 for 25 minutes or until eggs begin to brown around edges and do not jiggle when you move the pan.
  9. Let cool completely before removing from the muffin tin.
Notes
  1. You can freeze these and pop them in the microwave for 1:20 and they'll be good as fresh from the oven!
  2. Top with Greek yogurt and salsa.
Adapted from Big Hair and Foodie Fare
Big Hair and Foodie Fare http://bighairandfoodiefare.com/
 

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