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Tex Mex Egg Muffin Cups with Turkey
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5 from 5 votes

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

These Tex-Mex Egg Muffin Cups are packed with flavor and perfect for meal prep! They’re made with ground turkey, veggies, and black beans for a delicious and protein-packed breakfast on the go.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Tex Mex
Method: Oven
Servings: 15
Author: Lexi

Ingredients

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

Instructions

  • Preheat oven to 350ºF.
  • In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft.
  • Add in turkey and spices and cook until browned.
  • Add in black beans, spinach, and tomato. Toss to combine and set aside.
  • In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
  • Pour into greased muffin tin.
  • Bake for 20 minutes until eggs are firm.
  • Garnish and enjoy!

Notes

Nutrition

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