Turkey and Zucchini Muffins

Turkey and Zucchini Muffins

Basic Information

• Servings: 4
• Serving Size: 2 muffins
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Meal Type: Main Dish

Diet Types

• Omnivore
• Low-Carb
• Paleo
• Whole30
• High-Protein
• Halal
• DASH
• Intermittent Fasting

Equipment

• Muffin tin (12-cup)
• Medium skillet
• Large mixing bowl
• Whisk
• Measuring cups and spoons

Ingredients

1. 8 ounces turkey sausage, ground (sugar-free for Whole30)
2. 1 cup zucchini, grated
3. 6 large eggs, beaten
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Heat oven to 375°F and grease 8 cups of a 12-cup muffin tin with oil.
2. In a medium skillet over medium heat, heat olive oil.
3. Add turkey sausage and cook, breaking it apart, until browned and cooked through, about 5-7 minutes (internal temperature 165°F).
4. In a large mixing bowl, whisk eggs with salt and pepper, then stir in grated zucchini and cooked sausage.
5. Pour mixture evenly into the 8 prepared muffin cups.
6. Bake for 18-20 minutes until set and lightly golden.
7. Serve 2 muffins per plate warm.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in a microwave or oven.

Nutrition

• Calories: 240
• Protein: 20g
• Fat: 16g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A