Turkey + Veggie Egg Muffins

These savory egg muffins are one of my favorite grab-and-go breakfasts. They’re packed with protein, full of flavor, and endlessly customizable. Make a batch at the start of the week and you’ll be thanking your past self every morning.

Prep Time: 10 min
Cook Time: 20 min
Makes: 8 muffins (depending on your tray)

Ingredients

• 5 large eggs

• 1 cup cooked ground turkey

• ½ red bell pepper, diced

• ½ small yellow onion, diced

• ¼ tsp red pepper flakes

• ¼ tsp paprika

• ¼ tsp sea salt

• Ground black pepper, to taste

• ½ tsp coconut oil or olive oil (to grease muffin tray)

Directions

1. Preheat the Oven
   Set your oven to 375°F.

2. Mix the Ingredients
   In a large bowl, whisk the eggs and then add ground turkey, red bell pepper, onion, and all seasonings. Stir well to combine.

3. Prep Your Tray
   Grease a standard muffin tray with coconut or olive oil.

4. Fill the Muffin Cups
   Pour the mixture evenly into the tray—about ⅓ cup per muffin.

5. Bake
   Place in the oven and bake for 18–20 minutes, or until the centers are set and the tops look slightly golden.

6. Cool + Serve
   Let rest for at least 5 minutes before serving. Store leftovers in the fridge for up to 4 days. Reheat in a toaster oven or microwave.

Tips + Variations

• Add spinach, mushrooms, or shredded zucchini for extra veggies

• Swap turkey for sausage, bacon, or a plant-based option

• Sprinkle a little shredded cheese on top before baking

• Freeze extras and reheat for busy mornings