Breakfast Muffins

I have had several requests lately for me to share my wife’s breakfast muffin recipe.  So, by popular demand, here you go!

To make 12 muffins:

12 large eggs, beaten well

½ cup diced onions

½ cup chopped mushrooms

½ cup chopped bell peppers

1 cup fresh spinach

½ pound cooked ground turkey, cooled (we use 93/7 mix)

Season with salt, pepper, garlic powder

Optional items:

½ cup cheese

Preheat oven to 350°

Spray muffin pans with nonstick spray

Fill muffin pans about ¾ full with mixture, roughly 1/3 of cup

Bake for 25 minutes.  Let cool for 5 minutes in pan.  Then remove to wire rack to cool completely.

This is a very versatile recipe so feel free to play with it based on your own personal tastes. Personally, I also like to add some salsa verde on top to give them a little zing.

You can place these in an air tight container in the fridge and they will last several days.  Just heat up in the microwave and they are good to go.

Breakfast Muffins

Nutritional information (based on

Serving Size: 1 muffin
Amount per Serving
Calories 132
Calories from Fat 70.5
Total Fat 7.83g
Saturated Fat 4.0g
Cholesterol 235.0mg
Sodium 159.17mg
Total Carbohydrate 2.64g
Fiber 0.67g
Sugars 0.33g
Protein 12.06g
Happy Running

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