Okay, so they don’t have the most sexy title, but I call it like it is 🙂
You most likely saw my post on Facebook or Instagram- if not here’s the video introducing these little nuggets to you.
Oh! real quick, join me on my Facebook Page next Wednesday, May 17 at 4:30 PM. I’ll be talking shop bout salads. Exactly what you need in your bowl, What you DON’T need to worry about and some awesome dressings (store bought and Homemade) See ya then:)
back to the muffins:
I love doubling or even tripling this and packing a couple for lunch on busy days. Great for grab and go breakfast as well!
2 muffin baking sheets/tins lined with cupcake/ muffin liners
Preheat oven to 375 degree F
In a large bowl put all these goods and stir well
- 4 eggs
- 1 large cooked yam – pre cook at 450 for 45 mins. ( I do this a couple days in advance)Â OR shred yam in food processor.. no cooking needed. The baked yam works better though
- 3 cups thinly chopped COOKED turkey OR any other meat (beef, lamb, tuna, salmon, chicken)
- 1/2 red onion finely diced
- 1/2 small green jalapeno pepper- seeds removed and finely diced
- 1 tsp pink himalayan sea salt
- 2 tsp black pepper
- 2 tbsp lime juice
Using a large spoon – scoop up about 1/4 cup into each liner. Bake for about 25 mins.
ENJOY! Lasts up to 6 days.
OH!! You can freeze these as well and defrost for later use. Love doing this so when busy weeks hit I’m golden.