Egg Muffin Tex-Mex Style With Turkey and Veggies

Serving Size: 12

Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey and veggies, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

Recipe by: Lexi's Clean Kitchen

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size12

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Ingredients

1 tablespoon avocado oil
1 red bell pepper finely diced
1 green bell pepper finely diced
1 small yellow onion finely diced
1 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup fresh spinach
1 Roma tomato finely diced
1 jalapeno pepper seeded and diced
9 egg whisked
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

Instructions

Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Reheating Instructions

Heat in microwave on medium power about 30 seconds, more or less until warm.

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