If I want to take all the fuss and guesswork out of breakfast for the week, egg muffins are my early morning go-to. My favorite way to prepare egg muffins is to chop up any misfit vegetables or proteins lying around in my fridge, and for this batch I utilized leftover smoked turkey. These little cuties heat up in the microwave in just 45 seconds and are great on their own, broken up onto salads, or served with corn tortillas and salsa.
Smoked Turkey Egg Muffins
10 fresh Eggs
1/2 to 1 cup Smoked Turkey, diced
1/2 a Leek, thoroughly washed then diced
1/4 to 1/2 cup shredded Pepper Jack Cheese, optional
1 tsp Dijon Mustard, optional
2 tbsp Sour Cream, optional
1/4 tsp Smoked Paprika
1/4 tsp dried Italian Seasoning Herb Blend
1/2 fresh Tomato, thinly sliced and each slice cut in half, optional
Salt and Pepper to taste
Preheat oven to 350 degrees. Place a silicone muffin pan on top of a sheet pan. Fill each muffin cup with an equal amount of the diced leek and smoked turkey. Set aside.
In a mixing bowl, crack in the 10 eggs. To the eggs add in the Dijon mustard, sour cream, smoked paprika, and a pinch of salt and pepper. Thoroughly whisk the eggs until all the ingredients are incorporated. Carefully pour the egg mixture in each muffin cup, stopping just short of the rim of the cup.
Layer the shredded Pepper Jack cheese and then the tomato slice on top of the egg mixture, if using. Sprinkle a small amount of the dried herbs on top of the tomato and then back the egg muffins in the oven for 20 – 30 minutes or until the eggs are set. Allow the egg muffins to cool about 5 minutes before removing from the silicone pan.
Serve immediately or store in the fridge and heat up throughout the week for quick and simple meals.