recipe
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TURKEY & KALE BREAKFAST MUFFINS By Trinity Edwards
INGREDIENTS • 1 lb ground turkey • 1 cup grated cheese (any kind) • 1 cup chopped kale • 1 dozen free range eggs • 1 cup chopped onion • Basil and sliced tomato for garnish • Olive oil • Salt and white pepper to taste
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INSPIRE HEALTH
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DIRECTIONS Saute ground turkey until done. Add chopped onion and kale. Cook until tender, then cool. Whisk eggs in a bowl. Add 1/4 cup water and continue to whisk until frothy. Add cooked turkey and kale to eggs. Mix well. Fold in cheese. Season with salt and white pepper. Spoon into prepared muffin tin. (Either spray with cooking spray or use muffin cups) Bake until golden about 15 to 20 minutes. Garnish with sliced tomato and basil.
