After my wife's recent surgery, she was limited to a diet that called for "soft foods". Since she was told to eat small meals 4-5 a day, I decided to make these Scrambled Egg Muffins to make it easy for her to bring some to work with her.
This recipe is so easy to make even a novice can make it. if you've made scrambled eggs before, you can make this recipe. The only difference is instead of cooking the eggs in a frying pan, you bake them in a muffin tin.
One of the things I love about this recipe is how versatile it is. You can tweak the ingredients to your liking. I had some Ground Turkey leftover so decided to use that as my protein. But you can use whatever you want!
💭 Recipe Variation
Instead of Ground Turkey, you can use Ground Beef, Sausage, Bacon or even some Ham. Just make sure the meat is cooked before adding it to the egg mixture. Instead of Bell Peppers, you can use onions or some diced mushrooms or any other veggie you would put in an omelet. For the cheese, you can try some shredded Mozzarella or some Pepper Jack if you want a little kick.
If you have a pressure cooker, you might want to check out my Instant Pot Bacon & Cheese Egg Bites recipe. Similar in nature and just as easy to make.
For more great recipes with Turkey and Eggs, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Scrambled Egg Muffins recipe (see recipe card for quantities): Lean Ground Turkey, Eggs, Yellow Onion, Bell Pepper, Salt, Ground Black Pepper, Garlic Powder and Cheddar Cheese.
🥣 How to make Scrambled Egg Muffins
Preheat the oven to 350°F.
In a large skillet, cook the ground turkey over medium heat until no longer pink. Drain any excess fat.
In a large bowl, beat the eggs. Add the onion, bell pepper, salt, pepper and garlic powder.
Stir in the ground turkey and cheese.
Spoon ⅓ cup into greased muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean.
Scrambled Egg Muffins
- Muffin Pan
- ½ lb Lean Ground Turkey
- 12 Eggs
- ½ Cup Yellow Onion, chopped
- ¼ Cup Bell Pepper, chopped
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Garlic Powder
- ½ Cup Cheddar Cheese, shredded
- Preheat the oven to 350°F.
- In a large skillet, cook the ground turkey over medium heat until no longer pink. Drain any excess fat.
- In a large bowl, beat the eggs. Add the onion, bell pepper, salt, pepper and garlic powder.
- Stir in the ground turkey and cheese.
- Spoon ⅓ cup into greased muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I just love these. I live alone and these are perfect for me as a breakfast, or even supper with a salad. They keep well in the refrigerator and are delicious. I used ground beef because that is what I had on hand, but next time I will use the ground turkey as it is my favorite. A keeper in my house.