May 13, 2013 posted by dre

egg & turkey muffins

4:45 am.
this is what time my alarm clock goes off every morning.

egg and turkey muffins

if i’m not training a client at 6am, i use that early morning hour to do some fasted cardio before breakfast.  either way, i am hardly awake enough to prepare breakfast before my day officially begins.  this being the case, every staple breakfast item in my repertoire is easily transportable, reheat-able, or shake-able.  this recipe covers 2 of the 3.

egg and turkey muffins

by no means am i claiming ingenuity on this recipe.  we’ve all seen it in some form or another on pinterest… however, i have experimented with a few similar pinterest recipes before… and in doing so, exerted far more energy than necessary to prepare a simple breakfast muffin.  plus, my recipe is nitrate-free!  (no processed lunch meat muffin liners).  okay, all that’s great… but what trumps pretty much anything for me is easy cleanup!  (i’m also a fan of no cleanup…my husband tells me it doesn’t exist!)

i can confidently say i’ve come pretty close to eliminating cleanup all together with these little parchment paper baking cups i found at the grocery store the other day (in the parchment paper/aluminum foil aisle).  scraping egg out of my muffin tin one time made me hesitant to even attempt this recipe ever again… until now.

egg and turkey muffins

dreamy, non-stick, perfectly portioned muffin liners…
for carb-free muffins!!
(that totally sounds like an oxymoron.)

i like using the word ‘muffin’ though.  it’s a fun trick i play on my brain! :)

egg and turkey muffins

that’s not even the best head-game that comes with this recipe… the best part is that i get to eat 3 of them!!
at less than 45 calories each, 3 of these lil muffins gives me 3 grams of fat, zero carbs, and 24 grams of protein!!

2 ingredients + 18 minutes = an antimuffin-top breakfast all week long!

egg and turkey muffins

egg & turkey muffins

Rating: 51

Prep Time: 7 minutes

Cook Time: 18 minutes

Total Time: 25 minutes

Yield: 12 muffins

Serving Size: 3 muffins

Calories per serving: 135 (45 cal each)

Fat per serving: 3 g fat, 24 g protein

egg & turkey muffins

egg beaters = liquid egg whites...don't let the yellow color fool you. it's basically the same thing. :)


  • 18 oz liquid egg whites or egg beaters
  • 6 oz cooked ground turkey
  • salt & taste


  1. preheat oven to 400 degrees.
  2. line muffin tin with parchment paper baking cups.
  3. spoon in 1/2 oz (about 2 tbsps) cooked ground turkey into the bottom of each baking cup.
  4. pour 3 tbsp egg beaters over ground turkey in each cup.
  5. just a dash of fresh-cracked salt & pepper over each cup.
  6. bake for 18 minutes.
  7. store in airtight container in fridge.

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  • I really hate egg whites; can this be made with at least one whole egg, and then I can sort of fool myself into thinking there’s real egg in it? All four of my doctors have told me I need LOTS of protein, and severely reduce my (simple) carb intake, so if I can have the yolks, I’d love to make these :-)

    Going to try them when I get home from my ‘vacation’ in two weeks.

  • […] Egg & Turkey Muffins […]

  • Wow ! Love it ! This is a great idea for snacks. Thank you for sharing this.

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