Egg Muffins

This recipe is from Jamie Eason. It sounded so good and I love it that it is a quick grab and go breakfast!!! Enjoy!! Egg Muffins This recipe is super easy to put together, and can be made ahead for weekly breakfasts. I bake them up on Sunday to have throughout the week! You can easily vary the ingredients to suit your tastes.

Ingredients (36 Servings)

  • Egg Beaters - 32 oz carton (or use whole eggs)
  • 1.25 lb ground turkey (one package), browned & seasoned (I use Mrs Dash, Garlic &  Herb or Fiesta Lime) 1 sweet potato, baked (I microwave for 3 min), skin removed and diced
  • 2 small peppers, diced
  • 1 green onion, chopped
  • 1 cup chopped mushrooms 
  • 1/4 cup baby spinach
  • 1 cup cooked quinoa 
  • 1/4 cup 2% cheddar cheese, shredded (optional)
Preheat oven to 350° Spray muffin tins with non-stick cooking spray (or use muffin liners).  Mix all ingredients in a bowl.  Now fill muffin tins 3/4 full.  Sprinkle with cheddar cheese if desired.  Bake for 10-15 minutes, until knife comes out clean. Allow to cool. Muffins will "deflate" as they cool.  Place muffins in baggies and toss in fridge. To reheat, microwave for 30 seconds (1 min. for 4 muffins).

Serving Size: 2-4 (each muffin contains less than 1 egg and about 100 calories).

Substitutions: the original recipe used Eggs & Canadian Bacon. You can add or remove veggies, or meats or seasonings as you like. You can add more Egg Beaters if you prefer a more egg-y muffin.

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