Turkey and Egg Breakfast Muffins are the perfect grab and go breakfast! They are cheesy, packed with protein, and nutrient dense, giving you the needed boost in the morning!
The best breakfast egg muffin
This egg muffin recipe is such a game-changer for those hectic can’t-think-straight mornings. They are packed with protein, super delicious, and can be eaten hot or cold. They make for the perfect on the go breakfast!
Egg muffin cup ingredients
- Turkey slices- Deli turkey is used to line the muffin tin and encases the egg muffin.
- Eggs- Any kind of eggs will do for this recipe. I prefer to use free range organic eggs because they are the nutrient dense and the chickens are provided a better quality of life.
- Bell pepper- Finely chopped bell pepper is a great way to sneak in vegetables in this egg muffin recipe!
- Spinach- Fresh spinach adds another helping of vegetables and a great boost of protein.
- Chives- Fresh chives add a whole lot of fresh flavor. If you cannot find chives, you can substitute them with a shallot or 2-3 tablespoons of finely chopped onion.
- Cheese- Shredded cheddar cheese is great for this recipe, but you can switch it up with other delicious cheeses like swiss, mozarella, gouda, or even feta!
Use good quality eggs
There are so many options of eggs at a grocery store, and all those labels can be quite confusing! Let’s break it down.
Regular eggs are usually from caged chickens that are contained in a large hen house (and usually very small individual cages) that gets very little sunshine- is any. They live under poor conditions where sickness runs rampant and their life expectancy is lessened. These eggs are usually the cheapest.
Cage free eggs come from chickens that are not locked in a cage for the entirety of their lives. They usually have tight living quarters, but are allowed to roam freely in their hen house.
Free range is the most troublesome label of all. This simple implies that the chickens have a door that can access the outdoors (which sometimes is just a small outdoor enclosure). Whether the farmer opens this door to allow the chicken access to the outdoors or not is up to them, and there is no regulatory time limit per day.
Pasture raised– This is the label I look for on chicken egg cartons, although that label alone is not regulated by the USDA. If the carton reads “Certified Humane” and/or “Animal Welfare Approved,” it means the hens are given at least 108 square feet of outdoor space per hen. This means the hens are given the best possible living conditions for a large production operation. The hens are in their natural habitat with sunshine, bugs, grass, and soil.
The nutritional difference between regular eggs and pasture raised eggs
The average free-range egg vs a caged egg contains 1/4 – 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 3X more vitamin A, 3 X more vitamin E, and 2X the amount of Omega 3.
Make it ahead of time
This egg muffin recipe can be made ahead of time for an easy on the go breakfast. Simple place the egg muffin cups in the fridge in an airtight container for up to 4 days. When you are ready to eat, you can pop them in the microwave for 30-45 seconds.
How to store and reheat
Once these breakfast egg muffins are done cooking and have cooled off, place them in an air-tight container, zip lock bag, or glass container with a lid. Place them in the fridge for up to 4 days. To reheat them, pop them in the microwave for 30-45 seconds until it is heated through.
First, allow the egg muffins to cool. Once they are cool enough to handle, place them on a baking sheet and place the baking sheet in the freezer until they are frozen solid. Once they froze, you can place them in an airtight container and store them in the freezer for up to 6 months.
How to make egg muffins
- Preheat the oven to 350 degrees. Spray a muffin pan with oil, then place a slice of turkey in each cup.
- Combine the eggs, cheese, bell pepper, chopped spinach, chives, paprika, salt, and pepper in a bowl and whisk well.
- Pour the egg mixture into the turkey cups. Place the muffin pan in the oven and bake for 20 minutes.
- Remove the egg muffins from the oven and allow them to cool. Serve and enjoy!
More on the go breakfast ideas
- Blueberry yogurt breakfast popsicles
- Homemade pop tarts
- Crispy breakfast taquitos
- Banana oatmeal breakfast bars
- 5 minute smoothie bowl
Turkey and Egg Breakfast Muffins
- 12 slices of turkey
- 10 eggs
- 1/2 cup bell pepper diced
- 1 cup fresh spinach rough chopped
- 1 TBS chives finely chopped
- 1/2 cup shredded cheddar cheese
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat the oven to 350°F and lightly grease the muffin tin. Line each muffin cup with a slice of turkey.
- Combine the eggs, bell pepper, spinach, chives, cheddar cheese, paprika, salt, and pepper in a bowl, then whisk to combine.
- Pour 1/4 cup of the egg mixture inside each turkey cup. Place the muffin pan in the oven and bake for 20 minutes.
- Remove the muffin pan from the oven and allow the egg muffins to cool. Serve immediately or store for later. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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