BreakfastHigh ProteinSeed Oil FreeGluten FreeDairy FreeMeal PrepFinger FoodBudget Friendly

Savory Egg & Turkey Breakfast Muffin Cups

by Caitlin Kemper-20 September 2026Easy

Servings4

High‑protein, salty grab‑and‑go egg muffins baked with ground turkey and bell pepper. Designed for simple batch prep and portable breakfasts, fully gluten‑free, dairy‑free, and seed‑oil‑free.

Method

0
Preheat oven to 190°C. Lightly grease 8 muffin cups with olive oil.
1
Finely dice the red bell pepper and slice the green onion.
2
Heat a small pan over medium heat and add olive oil.
3
Add ground turkey, salt, garlic powder, onion powder, and black pepper. Cook 5–6 minutes, breaking up the meat, until no longer pink. Remove from heat and let cool slightly.
4
In a bowl, crack the eggs and whisk until smooth.
5
Stir in the cooked turkey, diced bell pepper, and green onion until evenly combined.
6
Divide the mixture evenly into the greased muffin cups, filling each about three‑quarters full.
7
Bake for 12–15 minutes until the muffins are set in the center and lightly golden around the edges.
8
Cool for 5 minutes, then run a knife around the edges and remove the muffin cups.
9
Store in an airtight container in the fridge for up to 4 days. Reheat briefly or eat cold as a grab‑and‑go breakfast.