Description
Tex-Mex Egg Muffin Cups with Turkey are a quick, protein-packed breakfast option blending savory ground turkey, vibrant vegetables, and bold Tex-Mex spices into convenient muffin-sized portions. Ready in under 30 minutes, these flavorful, customizable cups are perfect for busy mornings, meal prep, or a satisfying weekend brunch.
Ingredients
Scale
Protein
- 1 lb ground turkey
- 8 large eggs
Vegetables
- 1/2 cup diced bell peppers (any color)
- 1/4 cup diced onion
- 1 jalapeño or 2 tablespoons diced green chilies (adjust for spice preference)
- 2 tablespoons chopped fresh cilantro
Dairy
- 1/2 cup shredded cheddar or Mexican blend cheese
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
- Pepper, to taste
Other
- Cooking spray (for greasing muffin tin)
Instructions
- Preheat and Prepare the Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil to ensure easy removal of muffin cups after baking.
- Cook the Turkey and Vegetables: In a skillet over medium heat, cook the ground turkey until no longer pink, breaking it apart as it cooks. Add diced onions, bell peppers, and jalapeño or green chilies. Sauté until vegetables soften and onions turn translucent. Stir in chili powder and cumin, cooking for another minute until fragrant.
- Mix the Egg Base: In a large bowl, whisk together the eggs with salt and pepper until fully combined. Fold in the cooked turkey and vegetable mixture, shredded cheese, and chopped cilantro, mixing gently to combine flavors and textures.
- Fill the Muffin Cups: Evenly distribute the egg mixture into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake Until Set: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the eggs are fully set and lightly golden on top. Use a toothpick inserted in the center to test; it should come out clean without any runny egg.
- Cool and Serve: Let the muffin cups cool for a few minutes in the tin before removing carefully. Serve warm, garnished with extra cilantro, avocado, sour cream, or a squeeze of lime as desired.
Notes
- Use fresh bell peppers and herbs for the best flavor and vibrant color.
- Do not overfill muffin cups to prevent spilling while baking.
- Adjust cheese quantity according to taste but avoid overloading for balanced texture.
- Ensure turkey is fully cooked before mixing with eggs to avoid raw spots.
- If the mixture feels dry, add a splash of milk or a tablespoon of salsa for added moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 muffin cup
- Calories: 150
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 175 mg