Turkey and Kale Butternut Squash Egg Muffins
- 1 small butternut squash peeled
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove minced
- 1/2 pound ground turkey
- 1 teaspoon dried oregano
- salt and pepper
- 1 cup finely chopped kale
- 1 dozen large eggs whisked
Preheat the oven to 375 degrees. Thoroughly grease a 12 cavity muffin tray.
Slice the butternut squash halfway through lengthwise, careful not to pierce through the center. Lay one squash slice in each muffin cavity. If you have extra squash slices, you can add more into each cavity or reserve for future use. Bake in the oven for 15 minutes or until just soft and wilted. The squash doesn’t need to be fully cooked.
Heat the oil in a large skillet over medium high heat. Once oil is shimmering, add the garlic and cook until fragrant, about 30 seconds. Add the turkey and season with oregano, salt, and pepper. Cook until meat is browned. Once the meat is almost done browning, add in the kale and cook until mostly wilted or until meat is browned.
Once turkey is done cooking, top the squash slices with the turkey mixture. Pour over the eggs.
?Place the muffin tray in the oven and cook for 25 minutes or until the eggs are cooked and edges are golden brown. Remove from the oven and let cool before popping the muffins out and serving.