Servings 6 (2 muffins)

Ingredients:
1/2 cup chopped onion
1/2 pound ground turkey
1 cup basil leaves, coarsely chopped
1/2 cup thinly sliced green onions
Cherry tomatoes (approx. 20), halved
10 eggs
1 teaspoon salt
1/4 teaspoon pepper
Coconut oil

Directions:
Preheat oven to 350°F. Grease muffin pan with oil.

Heat coconut oil in large pan over medium heat. Add onion and cook until softened (approx. 5 minutes).

Add turkey to the onion. Heat until cooked through, stirring occasionally.

Distribute the turkey and onion mixture (minus any pan liquids) evenly among the muffin cups. Distribute the basil and green onions evenly among the muffin cups, over top of the turkey and onion mixture.

Top each muffin cup with 2-3 cherry tomato halves, cut side up.

In a large bowl, combine eggs, salt, and pepper. Whisk or beat until well combined and starting to froth (approx. 2 minutes).

Distribute the egg mixture evenly among the muffin cups, pouring it around the cherry tomatoes. Place the muffin pan into the oven.

Bake for approximately 25-30 minutes until the muffins have puffed up and are starting to turn golden.

*Can sub in some egg whites for full eggs if you are looking to make them lower calorie/lower fat.

Servings 3

Ingredients:
1/2 lb ground turkey
1/2 small onion, chopped
2 garlic cloves, minced
6 eggs
1/4 cup low-fat milk
1/2 cup low-fat shredded mozzarella cheese
Handful of fresh parsley, chopped
3 bell peppers, tops cut and seeded
Salt and pepper to taste

Directions:
Pre-heat oven to 350°F.

Cook ground turkey in a large skillet until it starts to brown.

Add onion and garlic and mix very well. Cook for about 3 minutes.

In a bowl whisk eggs, milk, cheese, parsley, salt and pepper.

Add turkey to the bowl and mix well.

Pour mixture in the bell peppers and place them in a shallow baking dish.

Bake for 35-40 minutes or until the eggs are thoroughly cooked.