Looking for a tasty and nutritious snack? Try these Turkey Veggie Egg Muffins! They’re easy to make and perfect for any meal. Packed with protein and veggies, they are not only delicious but also a great way to start your day or fuel your afternoon.
Why Make This Recipe
These Turkey Veggie Egg Muffins are a fantastic choice for busy people. They are:
- Quick to prepare: Make them in under 30 minutes.
- Healthy: Filled with lean protein and veggies.
- Freezer-friendly: Make a big batch and store them for later.
- Versatile: Great for breakfast, snacks, or a light lunch.
Who wouldn’t want a meal that checks all these boxes?
How to Make Turkey Veggie Egg Muffins
Ingredients:
- 8 large eggs
- ½ cup unsweetened almond milk
- 1 cup ground turkey
- ½ cup chopped spinach
- ½ cup diced bell peppers
- ¼ cup red onion
- ¼ cup feta or dairy-free cheese
- Garlic powder, paprika, salt, and pepper
- Avocado oil spray
Directions:
- Preheat your oven to 350°F and spray a muffin tin with avocado oil.
- In a bowl, whisk together the eggs and almond milk until well combined.
- Fold in the ground turkey, spinach, bell peppers, red onion, feta cheese, garlic powder, paprika, salt, and pepper.
- Pour the mixture into the muffin cups, filling them about ¾ full.
- Bake for 20–25 minutes or until the tops are golden brown.
- Let the muffins cool completely on a rack. For best results, freeze them on a tray before storing in a container.
How to Serve Turkey Veggie Egg Muffins
Turkey Veggie Egg Muffins are delicious warm or cold. Enjoy them as a quick breakfast, a healthy snack, or as part of a light lunch. You can serve them with a side of fruit or a dollop of salsa for extra flavor.
How to Store Turkey Veggie Egg Muffins
To keep your Turkey Veggie Egg Muffins fresh:
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Keep them in the freezer for up to 3 months. Ensure they are fully cooled before freezing.
Tips to Make Turkey Veggie Egg Muffins
- Use fresh ingredients: Fresh veggies will enhance the flavor and texture.
- Don’t overfill: Leave some space at the top of each muffin cup to allow the muffins to rise.
- Experiment with seasonings: Feel free to add your favorite spices for more flavor.
Variation
Want to mix things up? Try adding different veggies like zucchini or mushrooms. You can also swap ground turkey for other proteins like chicken or sausage.
FAQs
How long do Turkey Veggie Egg Muffins last?
They can last up to 5 days in the fridge and about 3 months in the freezer.
Can I make these muffins dairy-free?
Yes! Simply use dairy-free cheese or omit it altogether.
Can I add more vegetables?
Absolutely! You can add any vegetables you like. Just make sure to keep the total amount balanced with the eggs so they hold together well.
Enjoy making your Turkey Veggie Egg Muffins! They’re a simple way to eat healthy while saving time.
Turkey Veggie Egg Muffins
Ingredients
Method
- Preheat your oven to 350°F and spray a muffin tin with avocado oil.
- In a bowl, whisk together the eggs and almond milk until well combined.
- Fold in the ground turkey, spinach, bell peppers, red onion, feta cheese, garlic powder, paprika, salt, and pepper.
- Pour the mixture into the muffin cups, filling them about ¾ full.
- Bake for 20–25 minutes or until the tops are golden brown.
- Let the muffins cool completely on a rack. For best results, freeze them on a tray before storing in a container.
