Turkey, mushroom and spinach egg muffins
Turkey, mushroom, and spinach egg muffins are a nutritious breakfast option that combines protein-rich egg whites and ground turkey with sautéed vegetables. Easy to make and perfect for meal prep, these muffins can be stored for quick snacks or meals throughout the week.
Cook time 35 min
Prep time 10 min
Ingredients:
20 egg whites2.50 cups mushrooms
8 cups spinach
16 oz ground turkey
Turkey, mushroom, and spinach egg muffins are a delicious and healthy way to start your day. Packed with protein from egg whites and ground turkey, and loaded with nutrients from mushrooms and spinach, these muffins are perfect for meal prepping or a quick breakfast option. They're easy to make, low in calories, and can be stored in the fridge or freezer for a convenient, on-the-go snack or meal.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick cooking spray or a bit of olive oil.
- In a large skillet over medium heat, cook the ground turkey until it is browned and fully cooked. Break up the meat with a spatula as it cooks. Season with salt and pepper if desired. Remove from heat and set aside.
- In the same skillet, add the chopped mushrooms. Sauté for about 5 minutes, or until they release their moisture and start to brown.
- Add the spinach to the skillet with the mushrooms and cook for another 2-3 minutes, or until the spinach is wilted. Drain any excess liquid.
- In a large mixing bowl, whisk together the egg whites until frothy.
- Add the cooked turkey, mushrooms, and spinach to the egg whites. Stir until all ingredients are well combined.
- Pour the mixture evenly into the prepared muffin cups, filling each cup about 3/4 full. You may need to gently stir the mixture between pours to ensure even distribution of the meat and vegetables.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly browned on top. A toothpick inserted into the center should come out clean.
- Allow the egg muffins to cool in the pan for a few minutes before removing them. Serve warm, or let them cool completely and store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.
Turkey, mushroom, and spinach egg muffins are a versatile and nutritious option that can fit into any busy lifestyle. Whether you're looking for a quick breakfast, a protein-rich snack, or a meal prep solution, these muffins offer convenience without compromising on flavor or healthiness. Experiment with different ingredients and enjoy these tasty, portable egg muffins anytime!
Turkey, mushroom and spinach egg muffins FAQ:
Bake the turkey, mushroom, and spinach egg muffins for 20-25 minutes in a preheated oven at 350°F (175°C). They are done when set and lightly browned on top, and a toothpick inserted in the center comes out clean.
Store leftover egg muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, they can be frozen. Make sure to let them cool completely before freezing.
Yes, you can substitute the ground turkey with other proteins like chicken or lean beef. Additionally, you can swap spinach for kale or other leafy greens and use different types of mushrooms based on your preference.
The egg muffins are done when they are set, lightly browned on top, and a toothpick inserted into the center comes out clean. This indicates that the egg is fully cooked.
This recipe is designed for a standard 12-cup muffin tin. Ensure to grease the tin well to prevent sticking.
Tips:
- Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray to prevent sticking.
- Sauté the ground turkey in a non-stick skillet over medium heat until fully cooked. Season with salt and pepper to taste, then set aside.
- In the same skillet, add the mushrooms and cook until they release their moisture and become tender. Add the spinach and cook until wilted. Combine the cooked turkey, mushrooms, and spinach.
- Distribute the turkey and vegetable mixture evenly among the muffin tins.
- Whisk the egg whites in a bowl and pour them over the mixture in each muffin tin, filling them to the top.
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden.
- Let the muffins cool slightly before removing them from the tin. Store them in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Feel free to add other vegetables or season it with your favorite herbs and spices to create different variations.
Nutrition per serving
8 ServingsCalories 180kcal
Protein 27g
Carbohydrates 3.84g
Fiber 0.75g
Sugar 1.24g
Fat 6g
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