Description
Tex-Mex Style Egg Muffin Cups are a healthy, protein-packed breakfast option loaded with flavors from turkey, peppers, and savory spices. Perfect for meal prep or a grab-and-go snack!
Ingredients
Units
Scale
Vegetables
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 small yellow onion, finely diced
- 1 tomato, finely diced
- 1 cup fresh spinach
Protein
-
- 1/2 pound ground turkey
- 1 cup black beans, rinsed and drained
Seasonings
- 1 tablespoon avocado or olive oil
- 1 teaspoon fine sea salt (additional for eggs)
- 1/4 teaspoon black pepper (additional for eggs)
- 1/4 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Egg Mixture
- 9 eggs, whisked
- Optional: 1/2 cup shredded cheddar
Garnishes
- 1/3 cup scallions, chopped
- 1 bunch cilantro, chopped
- 1 avocado, sliced
- Optional: 1/4 cup pickled jalapeños, diced
Instructions
- Preheat oven: Preheat your oven to 350ºF to get it ready for baking.
- Sauté vegetables: In a medium skillet, heat 1 tablespoon of avocado or olive oil over medium heat. Sauté the diced red and green bell peppers and the yellow onion for 5-7 minutes until they soften.
- Cook turkey and spices: Add the ground turkey to the skillet along with sea salt, black pepper, paprika, cumin, garlic powder, and dried oregano. Cook until the turkey is fully browned and fragrant.
- Add beans and veggies: Once the turkey is cooked, mix in the rinsed black beans, fresh spinach, and diced tomato. Toss well to combine, then remove the skillet from heat and set it aside to cool slightly.
- Prepare the egg mixture: In a large bowl, whisk together the eggs. Add the turkey-vegetable mixture to the eggs and gently season with an additional 1/2 teaspoon of salt and 1/4 teaspoon black pepper to taste.
- Pour into muffin tin: Grease a muffin tin (preferably silicone for easier release) and evenly divide the mixture into the muffin cups.
- Bake the muffins: Bake in the preheated oven for 20 minutes or until the eggs are set and firm.
- Garnish and serve: Remove the muffin cups from the oven, garnish with scallions, cilantro, avocado slices, and pickled jalapeños if desired. Enjoy your delicious Tex-Mex style egg muffins!
Notes
- Omit beans and cheese for Paleo and Whole30 compliance.
- Using a silicone muffin pan ensures easy removal and cleanup.
- These egg muffins can be stored for meal prep and are perfect for reheating on busy mornings!
Nutrition
- Serving Size: 1 muffin
- Calories: 85
- Sugar: 1g
- Sodium: 190mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg