Protein Egg Muffins

These are easy to grab for lunch or snacking on! Love having these on hand so I eat enough protein and keep my energy up all day! Nutritional info on one muffin. Serving size 3 muffins.


1/4 cup onions, diced
1/4 cup cheddar cheese, I use Rice Cheese
1/2 cup fresh spinach, chopped
2 to 3 tablespoons fresh basil, diced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 large carton of egg whites
1/2 of ground turkey
(optional: turkey pepperoni)


Preheat oven to 350 degrees.  Spray muffin pan with coconut cooking spray  or any non-stick spray.
In a skillet, cook turkey until cooked through and no longer pink.  Make sure to break the sausage up into "crumb" size pieces.
In a medium bowl, combine cooked turkey, onions, shredded cheese, spinach, and basil.  Set aside.
In a large bowl, whisk together eggs, salt and pepper.  Add egg mixture to the sausage and veggie mixture and stir to combine.
Using a measuring cup or a ice cream scoop fill muffin cups with egg mixture being sure not to fill cups to the rim.  I used about 1/4 to 1/3 cup in each cup.
Bake the egg muffins for 20 minutes or until eggs are set in the middle. Makes about 12 to 16 muffins.  Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days.


Nutritional Information

Calories: 45
Protein: 13.4 grams
Fats: .9 grams
Carbs: .3 grams

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