Breakfast Scrambler Muffins

There are few things I love more than productive multi-tasking. It’s not surprising that I LOVE the recipe below because not only does it make for an amaze breakfast, but also make for a delish mid-morning or mid-afternoon snack as well. Think about it, it basically gives you EVERYTHING that you need in a tiny, portable serving – protein, healthy fat, carbs, and a ton of flavor. I modified a version of this recipe here and used the ingredients and steps below. Don’t have a muffin tin or a large mixing bowl? You must have missed this post here…go get ‘em asap!


  • 1 lb ground lean turkey meat
  • 1 dozen eggs
  • 2 cups spinach, chopped
  • 2 cups cherry tomatoes, cut into quarters
  • ½ cup red onion
  • salt and pepper to taste


  1. Preheat oven to 350 degrees F
  2. Crumble and brown the ground turkey meat in a frying
  3. In a medium/large bowl scramble one dozen large eggs and season with salt and pepper. Fold in veggies
  4. Grease the cups of one muffin tin with EVOO – do NOT put paper liners in there, what do you think this is – a cupcake?!
  5. Place equal amounts of browned turkey in the bottoms of the muffin cup
  6. Pour the scrambled egg and veggie mix evenly on top of the meat. The mixture will come almost to the top of the tin
  7. Cook for 20-25 minutes
  8. Remove from the oven and allow to cool for about 5 minutes
  9. Use a knife to loosen the egg muffin from the sides of the pan

Plate, pour yourself a cup of joe, add a pinch o’ dill if you feelin’ fancy and get ready to take on the day. Think ahead and make a few muffin tins of these on a Sunday and you’ll be set for the work week.

Image via: She Likes to Eat

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  1. These muffins look delish! I am totally going to make them for when my family visits for Thanksgiving for breakfast!