Print

Easy Freezer-Friendly Turkey and Veggie Muffin Cups Recipe

freezer-friendly turkey muffin cups - featured image
Print Recipe

These turkey and veggie muffin cups are a protein-packed, freezer-friendly meal prep solution perfect for busy mornings. Made with ground turkey, eggs, cheese, and your choice of vegetables, they come together in about 30 minutes and reheat beautifully.

Ingredients

Scale
  • 1 pound ground turkey (93% lean)
  • 6 large eggs
  • 1 cup shredded cheddar cheese
  • 1 cup finely chopped bell peppers (any color)
  • 1/2 cup finely chopped onion (yellow or white)
  • 1 cup chopped spinach (fresh, or frozen thawed and squeezed dry)
  • 1/2 teaspoon salt (kosher or table salt)
  • 1/4 teaspoon black pepper (freshly ground or pre-ground)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Optional: 1/4 teaspoon red pepper flakes

Instructions

  1. Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick spray or line with silicone baking cups. If using paper liners, spray them lightly.
  2. Heat a skillet over medium-high heat. Add ground turkey and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Season with salt, pepper, garlic powder, and onion powder while cooking. Drain excess fat and let cool for 5 minutes.
  3. Finely chop bell peppers, onion, and spinach into pea-sized pieces.
  4. In a large mixing bowl, whisk eggs until well beaten and slightly frothy (about 30 seconds). Add cooked turkey, chopped vegetables, and shredded cheese. Stir until evenly distributed.
  5. Scoop mixture into prepared muffin cups, filling each about three-quarters full. Press down gently with the back of a spoon to remove air pockets.
  6. Bake for 18-20 minutes, until tops are golden brown and edges pull away from the sides. A toothpick inserted in the center should come out clean.
  7. Let cool in the pan for 5 minutes, then run a knife around edges if needed and transfer to a cooling rack. Cool completely before freezing.

Notes

Let turkey cool before mixing with eggs to avoid rubbery texture. Grease muffin tin well even if using liners. For best freezing results, flash-freeze muffin cups on a baking sheet for 1-2 hours before transferring to a freezer bag. They keep for up to 3 months. Reheat from frozen in microwave for 60-90 seconds or in a 350°F oven for 10 minutes.

Nutrition

Keywords: turkey muffin cups, egg cups, freezer-friendly, meal prep, breakfast, healthy, high protein, gluten-free

Find it online: https://bitesienna.com/easy-freezer-friendly-turkey-and-veggie-muffin-cups-recipe/