Turkey & Veg Egg Cups

1. Preheat the oven to 180°C/350°F. Lightly grease six cups of a muffin tin or line them with silicone muffin cups.
2. Cook the turkey or chicken in a frying pan over medium heat until completely cooked through.
3. Season with salt, pepper and your preferred herbs or spices.
4. Whisk the eggs in a large mixing bowl until combined.
5. Add the cooked mince, spinach, capsicum and onion. Stir until evenly combined.
6. Divide the mixture evenly between the six prepared muffin cups.
7. Bake for 20–25 minutes, or until the egg cups are set in the centre and lightly golden on top.
8. Allow them to cool slightly before removing them from the muffin tin.

* Enjoy two Turkey & Veg Egg Cups for approximately 30–35 g of protein and a simple breakfast that follows the PCOS Repair Breakfast principles.

** Store them in an airtight container in the refrigerator for up to four days, or freeze them for later. Reheat in the microwave for approximately 20–30 seconds, or until warmed through.