High-Protein Turkey Veggie Egg Muffins
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.
Servings 12 standard sized 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!