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Turkey, egg and cheese breakfast muffin cups displayed on white plate with paprika sprinkled on top.

Turkey and Egg Breakfast Muffins

Sea Salt Savorings
Turkey and Egg Breakfast Muffins are the perfect grab and go breakfast! Protein packed eggs, cheddar cheese, and spinach gives these muffins loads of flavor and nutrients!
5 from 42 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 83 kcal

Equipment

  • Mixing Bowl
  • whisk
  • muffin pan

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

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.

Nutrition

Calories: 83kcalCarbohydrates: 2gProtein: 7gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 144mgSodium: 276mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 973IUVitamin C: 9mgCalcium: 60mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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