About this recipe
Egg muffins bake once and cover breakfast for days. Spinach, turkey, and a little cheese keep them savory without feeling heavy.
This tray makes 12 muffins. Two muffins is one serving, so you get six breakfasts from one bake.
Grease the tin well or use silicone liners. Eggs stick when the pan is dry.
PREP
Step 1
Heat the oven to 350°F. Generously spray a 12-cup muffin tin.
Step 2
Whisk eggs with salt and pepper until no streaks of white remain.
Step 3
Divide spinach, turkey, and bell pepper evenly among the muffin cups. Sprinkle cheese on top.
BAKE
Step 4
Pour egg mixture into each cup, filling about three-quarters full so the muffins have room to puff.
Step 5
Bake at 350°F until the centers are set and the tops are lightly golden, 20 to 22 minutes. A knife inserted in the center should come out clean.
Step 6
Cool in the pan 5 minutes, then loosen with a knife and lift out. Serve two muffins per person.
Tips
Store cooled muffins in the fridge up to 4 days, or freeze and reheat at 350°F for 10 to 12 minutes.
Pat the turkey dry before dicing so the muffins set firmly instead of steaming watery.
Swaps
Deli turkeyDiced cooked ham
Similar protein; sodium may run a little higher depending on the brand.
CheddarFeta
Use about 1/2 cup crumbled; saltier, so cut the added salt slightly.
Equipment
12-cup muffin tin · Mixing bowl · Whisk
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