Egg Muffins

Wednesday, April 13, 2011

This below 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. The Recipe.   (makes 36)


  • 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)  in 1 Tblsp of Coconut oil
  • 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 (I use coconut oil) muffin tins. (Or use muffin liners).?Mix all ingredients in a bowl.  And fill muffin tins 3/4 full.  Sprinkle with cheddar 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.