The weather cooled down a bit yesterday (and only yesterday, apparently…) so I took the opportunity to make my favorite quick and easy breakfasts to have on hand. I typically store these in the freezer so that I can grab them quickly and heat them up when I need. I make these often – but change it up a lot so these will likely make regular appearances here but with different flavor and vegetable combinations. To see my original inspiration for these, see the recipe here for Jamie Eason’s Turkey Meatloaf Muffins.
For this particular batch, I used whatever veggies I had on hand:
- 2 lbs lean ground turkey
- chopped broccoli
- a handful of this frozen kale/spinach blend I got from Costco.
I cooked the vegetables first on the stove and then seasoned it with some adobo seasoning. Once they were all softened, I put it aside to cool a bit. Once cooled, I added half a cup of quick oats and the egg to the turkey and added about a tsp of salt, about a tbsp of mustard, garlic powder, and a little cumin. Then I mixed everything well with the cooked vegetables. I’ll admit I didn’t have a ton of rhyme or reason when seasoning these, I just grabbed the first few things that jumped out at me. 🙂
I scooped them into a muffin tin (9 laaaaarge portions…) and baked them at 375 until done. I like to dip them in mustard, hot sauce, salsa, or eat them plain.