Brunch

TurVeggie Breakfast Muffins is for Breakfast.

TurVeggie Breakfast Muffins takes 20 minutes to prepare.

TurVeggie Breakfast Muffins takes 25 minutes to cook.

TurVeggie Breakfast Muffins makes 30 servings.

The ingredients for TurVeggie Breakfast Muffins are:

Ground Turkey or Turkey Sausage (16 oz or as desired)
Heart Smart Bisquick (mix only- 2 cups)
Skim Milk (2 cup)
Egg Beaters (or other liquid egg substitute- 1 cup)
Onions (apprx 1 cup, chopped)
Red Pepper, fresh (1 large, chopped)
Spinach, fresh (apprx 1 cup, finely chopped)
Cherry Tomatoes (apprx 1 cup, chopped)
Mushrooms, fresh (apprx 2 cups, chopped)

Here is how you make TurVeggie Breakfast Muffins:

Makes 30 Regular Muffins1. Preheat oven to 400 degrees. 2. Brown the turkey meat with 0.5 cup of onions. I washed the browned meat in hot water when finished to remove the excess grease. 3. Finely chop the rest of the raw onions (0.5 cup), red pepper, spinach, cherry tomatoes, and mushrooms. Mix all the vegetables with the browned turkey meat. Add salt and pepper to taste. 4. Whisk the bisquick, milk, and egg beaters together until smooth. 5. Grease the muffin pans or use baking cups. Fill the cups about half full of the turkey/vegetable mixture. You can add some hot salsa to the top of each muffin for a bit of spice. 6. Ladle the bisquick/egg mixture over the turkey/vegetable mixture. Be sure to cover the vegetables and get the bisquick throughout the veggies. Fill the muffin cups until about 3/4 full. They won't rise too much. 7. Place in the oven for about 25 minutes or until done. Let cool in the pan 1 minute then transfer to wire rack. 8. Serve warm! You can add some salsa to the top or, if you have any left, some of the turkey/veggie mixture. Enjoy!I was able to make 30 regular muffins with this mixture. You can adapt this for a casserole, jumbo muffins, mini muffins, and use with bundt pans. Number of Servings: 30Recipe submitted by SparkPeople user CHELSEA_ANNE.

The nutritional information for TurVeggie Breakfast Muffins is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 65.1

• Total Fat: 1.7 g
• Cholesterol: 11.1 mg
• Sodium: 105.5 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 0.3 g
• Protein: 5.2 g