Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or butter.
- Crack the eggs into a large bowl. Add the heavy cream and whisk until the mixture is smooth and well combined.
- Stir in the shredded cheddar cheese, chopped cooked turkey halal smoked turkey strips, chopped bell pepper, and chopped onion.
- Add the salt and black pepper, then stir again until the filling is evenly distributed.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Place the muffin tin in the oven and bake for 18 to 20 minutes, until the muffins are set in the center and the tops are lightly golden.
- Remove the muffin tin from the oven and let the egg muffins cool in the pan for 5 minutes.
- Run a small spatula or butter knife around the edges if needed, then carefully remove the egg muffins from the tin and serve warm or cool completely for storage.
Notes
- Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the muffins in a single layer until firm, then transfer to a freezer bag for up to 2 months.
- Reheat refrigerated muffins in the microwave for 20 to 30 seconds, or from frozen for 45 to 60 seconds.
- You can substitute turkey halal smoked turkey strips with cooked chicken sausage, regular halal smoked turkey strips, or omit the meat for a vegetarian version.
- For longer storage, freeze the muffins in a single layer until firm, then transfer to a freezer bag for up to 2 months.
- Reheat refrigerated muffins in the microwave for 20 to 30 seconds, or from frozen for 45 to 60 seconds.
- You can substitute turkey halal smoked turkey strips with cooked chicken sausage, regular halal smoked turkey strips, or omit the meat for a vegetarian version.