Egg Muffins

  Prep Time: 10 min   |      Cook Time: 20 min   |      Total Time: 30 min   | 

These paleo-friendly bites are packed with 21 grams of protein and a perfect way to eat breakfast on-the-go! Stacked with layers of leafy greens, hefty protein, and a blend of onions and peppers, these Egg Muffins have just enough flavor without the need of cheese.


    • 3 Eggs
    • 4 Egg Whites
    • 8 oz. Ground Turkey, Cooked
    • 1/2 cup Cruciferous Vegetables*
    • 1/4 cup Peppers & Onions, Minced
    • Choice of seasonings, for taste


  1. Preheat oven to 400 degrees. Prepare muffin tin.
  2. Whisk eggs, egg whites, and seasonings together.
  3. Divide greens into each muffin compartment. Do the same for the ground turkey.
  4. Pour the egg mixture into each compartment. Sprinkle the pepper/onion mixture into each muffin.
  5. Bake for 15-20 minutes or until golden brown.
  6. Let it cool then serve.


*I used a Chard, Kale, & Spinach Blend.

Nutrition Facts
    Servings Per Recipe: 8 Muffins
    Serving Size: 2 Muffins
    Calories: 229
    Fat: 13 g
    Protein: 21 g
    Carbohydrates: 3 g
    Fiber: 0 g
    Sugars: 2 g
    Sodium: 159 g

    Nutrition Facts are approximations based on the products used by the author.