Breakfast · 25 min

Turkey and egg muffin cups

Bake a tray on Sunday. Two cups reheat in 30 seconds.

29 g protein · 2.41 g leucine per serving, as written.

How to make it

1. Brown the turkey. Heat the oven to 180 °C / 350 °F.
2. Whisk the eggs, stir in turkey and pepper, pour into 3 greased muffin cups.
3. Bake 18 minutes. They keep 4 days in the fridge.

What goes in it

• 100 g Eggs
• 60 g Lean ground turkey, cooked
• Diced bell pepper (2 tbsp)

Protein and leucine are computed from USDA food data for the written amounts. Extras without a weight are not counted, so the number can only under-report. On the card, the portion scales to your protein number.

Also in Breakfast, High protein.

Nutrition reference only, not medical advice, diagnosis or treatment. Not a medical device. Don’t change your medication without your prescriber. We don’t promise that your muscle is protected.