Tex-Mex Turkey Egg Muffins
Jazz up your egg game with these Tex-Mex Turkey Egg Muffins. These are a great way to use up leftover taco meat if you have it, or simply make the below version. Just because these are eggs, doesn’t mean you have to eat them for breakfast. We often enjoy as lunch or a snack too!
Brown up some ground turkey sausage, or even regular ground turkey (or pork or chicken would be good too). Check out the meat chopper pictured below, it makes breaking up ground meats a BREEZE! I like to stir in the veggies as the meat is cooking so that they have a longer chance to get soft. Then it’s just some familiar spices from the cabinet and you’ve got a tasty mixture to add to eggs!
You could certainly double this meat, veggie, spice situation and keep the leftovers for taco night. Would make a tasty taco salad too!
I’ve always used half regular whole eggs and half liquid egg whites whenever I make egg muffins. You could easily skip the egg whites and just use double the amount of whole eggs.
You know I used my trusty silicone muffin pan for these! I do still spray them out of habit, but honestly you probably don’t need to, everything pops right out.
Golden brown on the top and edges, and fluffy in the center, and packed with flavor, protein, and veggies!
I like to serve these Tex-Mex Turkey Egg Muffins with fresh avocado, hot sauce, and a garnish of cilantro. Yum! Here are some of my other favorite egg dishes:
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Tex-Mex Turkey Egg Muffins
A delicious way to start the day, or makes a great protein packed afternoon snack.
- 1/2 lb ground turkey sausage
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 small onion diced
- 1/4 tsp salt
- Black pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano flakes
- 1/2 tbsp chili powder
- 1 tsp cumin
- 6 eggs
- 1 cup liquid egg whites
- 1/3 cup salsa
- 1/4 cup crumbled queso fresco cheese
- Cilantro optional
- Hot sauce optional
Preheat oven to 350° and prepare a 12 cup muffin pan with non-stick cooking spray, or use a silicone pan for easy muffin removal.
Add ground sausage, bell peppers, and onions to a medium skillet over med-high heat. Break up sausage with a wooden spoon. Stir in salt and pepper, onion and garlic powders, oregano, chili powder, and cumin. Cook until meat is no longer pink, about 5-7 minutes. Remove from heat and allow to cool slightly.
In a large bowl whisk together the whole eggs and liquid egg whites. Stir in salsa, and season with a pinch of salt and black pepper. Pour egg mixture evenly between the prepared 12 cup muffin pan.
Add the sausage mixture into the egg muffins, a heaping tablespoon in each muffin. Top each muffin with crumbled queso fresco cheese, and finish with fresh cilantro if desired. Bake for 25 minutes or until eggs are set. They should puff up, and not be jiggly in the center.
Cool slightly, and serve with hot sauce. Store in refrigerator.
Muffins can be frozen, or stored in the fridge for about a week. Microwave 1-2 muffins for about 1 minute to reheat and enjoy as a quick breakfast or snack.
A half packet of taco seasoning can be used in place of all the spices. Leftover taco meat would work great in these as well, or prepare a full pound of meat, and use the leftovers for tacos another night!
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