Thanksgiving leftovers still crowding your refrigerator? Turkey isn’t just for lunch and dinner, try these Turkey & Egg muffins- you can make a batch, refrigerate, and then reheat for a quick, high-protein, on-the-go breakfast option.

Ingredients:

• 18 oz liquid egg whites
• 6 oz cooked turkey, shredded
• 1 cup low-fat cheddar cheese
• 2 cups vegetables of your choice, finely chopped

Instructions

1. Preheat oven to 350 degrees
2. In a large bowl mix egg whites,  cheddar cheese, and vegetables
3. Line muffin tin with baking cups
4. Add ½ ounce shredded Turkey to each cup
5. Pour approximately 3 tablespoons of egg white, cheese and vegetable mixture in each cup
6. Bake for 25-30 minutes
7. Let cool and enjoy!