Print

Tex-Mex Egg Muffin Cups with Turkey

Tex-Mex Egg Muffin Cups with Turkey
Print Recipe

Easy Tex-Mex Egg Muffin Cups with Turkey are a quick, protein-packed breakfast featuring lean ground turkey, vibrant Tex-Mex spices, and fresh vegetables baked into convenient muffin cups. Perfect for busy mornings or meal prepping, these flavorful muffins provide a hearty, energizing start to your day with bold, zesty notes and melty cheddar cheese.

Ingredients

Scale

Protein and Eggs

  • 1 lb lean ground turkey
  • 6 large eggs

Vegetables

  • 1/2 cup chopped bell peppers
  • 1/4 cup chopped onion
  • 1–2 tablespoons chopped jalapeños (optional)
  • 2 cloves garlic, minced

Cheese

  • 1/2 cup shredded cheddar cheese

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Other

  • Non-stick spray or olive oil for greasing the muffin tin

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 375°F (190°C). Dice the bell peppers, onions, and jalapeños finely. Shred the cheddar cheese and set everything aside. In a skillet over medium heat, brown the lean ground turkey, breaking it up evenly. Season lightly with salt, pepper, and half the cumin and chili powder.
  2. Mix the Egg Base: In a large mixing bowl, whisk the eggs until smooth. Add the remaining cumin and chili powder, salt, and pepper. Fold in the cooked turkey, diced vegetables (bell peppers, onions, jalapeños, garlic), and shredded cheddar cheese. Stir until ingredients are evenly combined for consistent flavor.
  3. Prepare the Muffin Tin: Spray a muffin tin with non-stick spray or lightly grease each cup with olive oil to ensure easy removal after baking.
  4. Fill and Bake: Pour the egg mixture evenly into each muffin cup, filling about three-quarters full to allow space for rising. Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and golden on top. Test doneness by inserting a toothpick; it should come out clean.
  5. Cool and Serve: Remove the muffin tin from the oven and let the muffins cool for a few minutes. Gently remove them using a spoon or knife. Serve warm or allow to cool completely before storing for grab-and-go breakfasts.

Notes

  • Use a silicone muffin tin to make removal easier and cleanup faster.
  • Pre-cook vegetables by sweating onions and peppers in a pan to add sweetness and reduce moisture.
  • Do not overfill muffin cups—only fill to three-quarters to prevent overflow.
  • Add fresh herbs such as cilantro or green onions on top for added freshness and color.
  • Check doneness with a toothpick to avoid overbaking and keep muffins tender.

Nutrition

Keywords: tex-mex, egg muffins, turkey, high protein breakfast, meal prep, quick breakfast, gluten free, baked egg cups

Find it online: https://marysplate.com/tex-mex-egg-muffin-cups-with-turkey/