If you’re looking for a high-protein breakfast you can make ahead of time, I got you. These turkey veggie egg muffins are packed with ground turkey, turkey bacon, eggs, bell peppers, and spinach for an easy breakfast you can keep in the fridge and grab throughout the week!
Each muffin has approximately 15 grams of protein, making them great for breakfast or even a quick afternoon snack. I love anything I can prep once and have ready for the next few days, especially during busy mornings with kids.
I got all of the ingredients for these from Hungryroot, which makes our weekly grocery shopping so much more convenient. Everything gets delivered straight to my doorstep, so it’s one less errand I have to fit into the week.
How Much Protein Is in Each Egg Muffin?
Each turkey veggie egg muffin has approximately 15 grams of protein based on the ingredients used in this recipe.
Since protein amounts can vary between brands of ground turkey, turkey bacon, and liquid eggs, consider this an estimate. If you eat two muffins for breakfast, that gives you approximately 30 grams of protein.
The Perfect Make-Ahead Breakfast
The best part about these egg muffins is how easy they are to prep ahead.
Make a batch, keep them in the fridge, and breakfast is basically taken care of for the next few mornings. You can grab one for a quick snack or warm up two for a more filling high-protein breakfast.
Pair them with fruit, avocado, or toast if you want to round out your breakfast.
How to Store Turkey Veggie Egg Muffins
Let the muffins cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3–4 days.
When you’re ready to eat, simply reheat them in the microwave until warmed through.
Easy Ingredient Swaps
This recipe is also really easy to customize depending on what you already have. Try swapping the bell peppers and spinach for mushrooms, onions, zucchini, or another veggie you love.
You can also add shredded cheese before baking if you want something a little cheesier.
Simple, high in protein, meal-prep friendly, and one less thing to think about on busy mornings.
High-Protein Turkey Veggie Egg Muffins
Ingredients
- 1/2 pound ground turkey
- 8 slices turkey bacon
- 1 16- ounce carton liquid whole eggs
- 1 bell pepper diced
- 1 –2 handfuls fresh spinach chopped
- Salt and black pepper to taste
- Cooking spray or oil
Instructions
- Preheat your oven to 375°F and lightly grease 8 cups of a muffin tin.
- Heat a skillet over medium heat and add the ground turkey. Cook until browned and completely cooked through.
- Add the diced bell pepper and spinach to the skillet. Sauté until the peppers have softened slightly and the spinach is wilted.
- Wrap one slice of turkey bacon around the inside edge of each muffin cup.
- Divide the cooked ground turkey and veggie mixture evenly between the 8 muffin cups.
- Pour the liquid whole eggs into each muffin cup, dividing the carton evenly between all 8. Leave a little room at the top since the eggs will puff up while baking.
- Bake for 18–22 minutes, or until the eggs are completely set in the center.
- Let the muffins cool in the pan for about 5 minutes before removing. Enjoy warm or store them for an easy breakfast later!
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