Egg Muffins With Turkey and Veggies Recipe
These easy Egg Muffins With Turkey and Veggies are a simple, protein-packed breakfast made with eggs, lean turkey, colorful bell peppers, and fresh spinach. Baked until set and lightly golden, they are convenient for busy mornings, meal prep, or a quick grab-and-go breakfast.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 egg muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 3 large eggs
- 2 egg whites
- 1/4 cup diced cooked turkey
- 1/4 cup diced bell peppers
- 2 tbsp chopped spinach
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 6-cup muffin pan or line it with silicone muffin liners.
- In a bowl, whisk together the eggs and egg whites until well combined.
- Add the diced cooked turkey, bell peppers, and chopped spinach. Season with salt, black pepper, and paprika.
- Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 15–18 minutes, or until the egg muffins are fully set and lightly golden on top.
- Let them cool for a few minutes before removing from the pan.
- Serve warm or allow them to cool completely for easy meal prep.
Notes
- Use cooked turkey instead of ham for a pork-free option.
- Add other vegetables such as mushrooms, onions, or tomatoes if desired.
- Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave before serving.