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Turkey and Spinach Egg Muffins

Breakfast really is the most important meal of the day. On our journey to get healthier my wife and I talked about how having breakfast everyday, especially a healthy one, really kicked started our metabolisms. The problem was that no matter how many different types of smoothies we had, we always found that by the end of the week we were craving something else, and as I’m sure you know, one of the number 1 things that can throw a wrench into any weight loss plan is cravings. What we discovered we were craving was that good ‘ol bacon and eggs breakfast that was a morning staple at least once or twice a week in our household. This simple recipe helps to fill that void in a couple of quick little bites and sends those cravings packing

Turkey and Spinach Egg Muffins

  • Servings: 3
  • Difficulty: Easy
  • Print
KCAL: 264    Protein: 27g    Carbs: 2g    Fat: 1.5g
Credit: Betty Rocker


  • 1/2 lb. ground turkey
  • 6 eggs
  • 3 tbsp red bell pepper, finely chopped
  • 1/2 cup baby spinach, finely chopped
  • 6 cherry tomatoes, halved
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • ground sage, rosemary or thyme, to season the ground turkey


  1. Preheat your oven to 350°C. Spray a non-stick muffin pan with cooking spray or olive oil
  2. Heat a skillet over medium heat. Add the ground turkey and a couple of dashes of your favorite turkey seasoning. Heat until cooked through
  3. Add the ground turkey to the 6 muffin cups
  4. In a medium mixing bowl whisk the eggs together, add the vegetables and the salt and pepper. Mix them all together.
  5. Pour the egg mixture over the ground turkey in the muffin cups
  6. Bake for 15 – 20 minutes
  7. Pull from oven and let them stand for approximately 5 mins then serve and enjoy
If you enjoy this recipe and want to make it in bigger batches we usually double all the ingredients except the eggs, instead we use 6 eggs and add 3/4 cups of egg whites to the bowl as well.  Enjoy!!

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