Cheesy Turkey Taco Egg Bites
Ingredients
1 tbsp avocado oil
1 lb ground turkey (or ground meat of choice)
1 shallot, diced
1 jalapeno, diced
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
10 eggs
1 cup nonfat plain greek yogurt
2 tsp taco seasoning
salt and pepper, to taste
Instructions
Preheat your oven to 375º. Place one rack at the very bottom of the oven and one in the center. Fill a baking dish with water and place on the bottom rack while the oven is preheating. This will add humidity to the oven and help the egg bites retain their moisture.
Heat a pan over medium heat. Once hot, add avocado oil. Brown turkey, breaking up with a spoon as it cooks. Once the turkey is cooked, add the shallot, jalapeno, and garlic. Cook an additional 3-5 minutes, until the veggies have softened. Remove from the heat and allow to cool.
Grease a lined muffin tin or silicon muffin liners. Place your muffin tin or muffin liners on a baking tray. Evenly distribute the turkey and veggie mixture into the bottom of each liner. Sprinkle with the cheese.
Whisk together eggs, greek yogurt, and taco seasoning until a smooth mixture has formed. Pour into each liner. The egg mixture should just about cover the meat and cheese. The liners should be about 2/3 full.
Pour about a 1/2” water onto the baking tray your muffin tin/liners are sitting on. Bake in the oven for 30 minutes or until the egg has set. Remove from the oven and allow to cool before handling.
Makes: 24 egg bites Time: 45 minutes Calories (per egg bite): 82 Protein: 8g Carbs: 1g Fat: 5g
MEAL PREP TIP: Cooled egg bites will stay fresh in an airtight container in the fridge for 5 days. To freeze, place in an airtight container or in a ziplock bag with as much air as possible removed. Frozen egg bites will stay fresh in the freezer for 3 months.
TO REHEAT: Microwave for 30 second intervals (add a splash of water if egg bites seem dry). Or, place in a pan with a splash of water, cover, and simmer until most of the water is evaporated.
