Egg & Turkey Muffin

• 2 Pounds Lean Ground Turkey
• 1/2 Bag Shredded Cheese - I like Queso monterey jack & cheddar
• 2 Cups - Egg (For this batch I used farm fresh eggs, next round I will try with just egg whites)

For me this recipe is a Sunday chore to prepare for the week ahead.  The above picture is 2 muffins with a little hot sauce sprinkled on top.  After taking the picture I could not eat both and saved the second for my next snack.

Ingredient list is for 24 muffins.  I pack them 4 to a sandwich bag and take one to work for meals, snacks and extra in case I get stuck working late or wont get home til late.

This is a great recipe to get the kids involved.  My son enjoyed breaking the eggs, pouring everything together in a mixing bowl and hand mixing til blended.  I used foil wrappers in two 12 capacity muffin pans.  This helps reduce the mess and makes packing them for lunch easier.  Baked at 350 for 50 minutes.   At approx. 30 minutes I took them out and sprinkled bacon bits on top to give them a little personality.

Next batch I will slip in some jalapeño to tang it up!