Hearty Southwest Egg & Turkey Protein Muffins

Instructions

1. 1Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
2. 2Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until fully browned. Drain any excess fat.
3. 3Add chopped yellow onion, red bell pepper, and drained green chiles to the skillet with the turkey. Sauté for 5-7 minutes, until the vegetables soften.
4. 4Stir in the chopped fresh spinach and thawed corn. Cook for another 2-3 minutes, until the spinach wilts. Remove the skillet from heat and let the mixture cool slightly.
5. 5In a large bowl, whisk together the eggs and milk until well combined.
6. 6In a separate medium bowl, whisk together the whole wheat flour, baking powder, salt, black pepper, chili powder, ground cumin, and garlic powder.
7. 7Gradually add the dry ingredients to the wet egg mixture, whisking gently until just combined. Be careful not to overmix.
8. 8Fold the cooled turkey and vegetable mixture, along with the shredded Monterey Jack cheese, into the egg batter until evenly distributed.
9. 9Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
10. 10Bake for 25-30 minutes, or until the muffins are set, golden brown, and a toothpick inserted into the center comes out clean.
11. 11Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

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