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.
Servings: 15
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 rinsed 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
- Omit beans and cheese for Paleo and Whole30.
- I prefer to use a silicone muffin pan for these!
Nutrition
Serving: 1cup | Calories: 211kcal | Carbohydrates: 15g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 141mg | Sodium: 600mg | Fiber: 6g | Sugar: 3g