Egg Muffin Cups (Tex-Mex Style With Turkey!)

These Egg Muffin Cups are made Tex-Mex Style with turkey are my favorite on-the-go breakfast recipe to make ahead, and they make for a great snack, too! They are paleo-friendly, whole30-compliant, and are packed with so much flavor!

Easy egg muffin cups Egg Muffin Cups (Tex-Mex Style With Turkey!)

These egg muffin cups are the perfect on-the-go breakfast or snack. They are protein-packed, full of flavor, and made right in your muffin tins! You will love all the veggies packed into these cups. Everyone who has tried this egg muffin recipe has loved them so much.

Egg Muffin Cups with Veggies and Turkey

How long can you keep egg muffins?

I store mine in the fridge for up to 5 days!

How do you store egg muffins?

I store my egg muffins in the refrigerator in a tupperware

How long do you bake egg muffins?

I bake these for approximately 18 minutes! Time may vary slightly.

Egg Cups with Turkey and Tex Mex Flavors

Want other egg recipes? Try these:

Watch the full video:


Egg Muffin Cups (Tex-Mex Style With Turkey!)

Tex Mex Egg Cups with Turkey
  • Author: Lexi
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Total Time: 28 minutes
  • Yield: 12 1x


  • 1 tablespoon avocado or olive oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 cup diced yellow onion
  • 1/2 pound ground turkey
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 cup black beans, rinses and drained
  • 1 cup spinach
  • 1 tomato, diced
  • Optional: 1/4 cup diced pickled jalapenos
  • 8 eggs, whisked
  • Optional: 1/2 cup shredded cheddar
  • 1/3 cup scallions, chopped, for garnish
  • 1 bunch cilantro, chopped, for garnish
  • 1 avocado, for garnish/serving


  1. Preheat oven to 350ºF.
  2. Sauté peppers and onions for 3-5 minutes until soft.
  3. Add in turkey and spices and cook until browned.
  4. Add in black beans, spinach, and tomato and set aside.
  5. In a large bowl with whisked eggs, add in the turkey and veggie combination. Season with a little more salt and pepper.
  6. Pour into greased muffin tin.
  7. Bake for 20 minutes until eggs are firm.
  8. Garnish and enjoy!


Omit beans and cheese for Whole30.


  • Serving Size: 1 cup
  • Calories: 211
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Carbohydrates: 15mg
  • Fiber: 6g
  • Protein: 14g
  • Cholesterol: 141mg

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February 14, 2018

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Join The Discussion

7 Responses

  1. Lexi, these look amazing and I can’t wait to try making them! But, there was one thing I noticed in your video…It looked like your skillet and muffin pan were non-stick. I thought non-stick pans were a no-no because they are not healthy to cook with. Please let me know what you think.

  2. This is a great mix! But there’s a lot of ingredients that I’m not able to have.
    Can you list primary ingredients that I have to prepare to make it?

  3. These are absolutely delicious. Eating one now with a salad for lunch. Made one batch in my muffin tin but they stuck a little and I was tired and didn’t want to continue baking them 12 at a time ( I had doubled the recipe) . So I lined a 9×13″ pan with parchment and just baked the whole thing and cut it into squares and it worked perfect. I’ll just freeze the portions that way. I am so excited to try all the delicious recipes on this site. I have 4 more printed and ready to go.

    5.0 rating

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