Recipe by Brandon Sundwall, Certified Trainer

It's the day after Thanksgiving and your house is full of hungry relatives. The idea of stuffing another bite of dry turkey in your mouth is the last thing you want, and it's time to get back on your diet, so what do you do? Put all those leftovers to good use in a way that won't swell your waistline. Make these simple egg muffins a post Thanksgiving staple!

Ingredients (For 12 Egg Muffins): 

  • 6 eggs
  • 1/2 cup skim milk mozzarella cheese
  • 1 cup sliced mushrooms
  • 1 cup cubed butternut squash
  • 1 shallot diced
  • 6 oz roast turkey (cooked)
  • 1 tbsp coconut oil
  • 1 sprig rosemary picked and chopped
  • 1 sprig of thyme picked and chopped¬†
  • 1 pinch of salt
  • 1 pinch of Black pepper


  1. Preheat your oven to 400 degrees.
  2. Spread the sweet potato and butternut squash over a medium baking tray and roast for 20-25 minutes or until softened.
  3. While the squash and potatoes bake, heat a non-stick pan over medium high heat and add coconut oil and the diced shallot. Cook until translucent.
  4. Once the potatoes and squash are done, combine all ingredients in a large mixing bowl and mix well.
  5. Let the oven cool to 350 degrees and spray a large muffin tin with non-stick spray.
  6. Fill the tin evenly and place in the oven.
  7. Bake for 20 minutes or until a toothpick comes out clean. 
  8. Top with some leftover stuffing and cranberry sauce for some guilty carbs or keep things on the healthier side by enjoying as is! 

For more from Certified Trainer, Brandon check out his website,

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