About the Recipe
Ingredients
2 slices Whole30-compatible bacon, chopped
4 ounces ground turkey
1/3 cup chopped red or green bell pepper
1/4 cup chopped onion
1 1/3 cups coarsely shredded Yukon Gold potatoes (about 10 ounces)
1/2 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
5 large eggs, beaten
Preparation
PREHEAT the oven to 375°F.
Lightly GREASE eight 2 [1⁄2]-inch muffin cups.
In a large skillet, partially COOK the bacon over medium heat, stirring occasionally, about 5 minutes.
ADD the turkey, bell pepper, and onion.
COOK, stirring occasionally, until the turkey is cooked through and the bacon is crisp, 5 to 7 minutes.
TRANSFER to a large bowl.
ADD the potatoes, sage, thyme, garlic powder, salt, and pepper to the meat; stir to combine.
Spoon the filling into the muffin cups. Pour the eggs over the filling until the cups are full.
BAKE for about 20 minutes, until a knife inserted in the center comes out clean. Run the knife around the edges of the muffin cups to release the muffins. Serve warm.