Boxing Day Brunch Turkey Muffins
12 large, free fange Yorkshire eggs
1 cup cooked, shredded turkey
1/2 chopped onion
1/2 cup grated Yorkshire cheese, Fountain’s Gold is great here
1/4 cup of chopped spinach, savoy cabbage or shredded raw sprouts
Salt and pepper
With Christmas Day done you might find yourself with a bit of turkey spare and looking for an easy brunch that’s not too heavy! These Boxing Day turkey muffins are fantastic for using up a bit of this and that and are quick and easy for a make ahead meal. They’ll keep in the refrigerator for 3/4 days.
Alternatively you could make these in a mini muffin tray as a tasty canapé with a side of our delicious homemade cranberry sauce.
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Preheat oven to 180c.
Spray a 12 cup muffin tin with non stick spray or rub with oil.
In a large mixing bowl whisk eggs. Then combine eggs, chopped onions, turkey and veg.
Season with salt and pepper and pour into prepared muffin tins.
Top with shredded cheese.
Bake for 20-25 minutes until a toothpick comes out clean and tops are lightly browned.
Enjoy immediately or allow to cool fully and refrigerate in an airtight container for 3/4 days.