Cali Cali Mexican Breakfast Muffins with Tijuana Hot Sauce
Nutritional value based on 3 muffins.
These are great to make ahead, store in an airtight container and have for on the go. Using a large jug to mix everything in allows you to easily pour it into the tin later on.
This recipe was brought to you by Cali Cali foods
1 tbsp olive oil
1 red pepper chopped
1 small tin sweetcorn tin
1 red chili
75 g baby spinach
4 spring onions
250 g turkey breast
2 tbsp Cali Cali tijuana hot sauce
4 egg white
pinch salt & pepper
- Preheat the oven to Preheat the oven to 180˚C/350˚F. and grease a 12 hole muffin tin and set aside.
- Heat the oil in a large frying pan over medium heat. Add the pepper and sweetcorn and fry for 4-5 minutes or until they’ve picked up a little colour, stir through the chilli and spinach until wilted.
- Finally, add the spring onion and turkey along with the hot sauce to peppers. Stir to combine and season.
- In a bowl, beat eggs with salt and pepper. Add the contents of the pan and stir to combine. Divide the mixture evenly among wells of the muffin pan. Bake for 20 minutes until eggs are set.