Name: Breakfast Egg Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: cooking spray; 9 large eggs; 4 cups egg whites; 1 pound turkey ham, diced; 2 cups chopped spinach; 2 red bell peppers, diced; 2 green bell peppers, diced; 2 fresh jalapeno peppers, seeded and diced; 1 tablespoon minced garlic; 1 tablespoon Italian seasoning; 2 teaspoons onion powder; 0.25 teaspoon cayenne pepper; salt and ground black pepper to taste

Cook Time: 25 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

1 cooking spray
9 large eggs
4 cups egg whites
1 pound turkey ham, diced
2 cups chopped spinach
2 red bell peppers, diced
2 green bell peppers, diced
2 fresh jalapeno peppers, seeded and diced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
2 teaspoons onion powder
teaspoon cayenne pepper
Salt and ground black pepper to taste

Directions

Step 1: Preheat your oven to 375F (190C). Lightly grease 24 muffin cups with cooking spray.

Step 2: In a large mixing bowl, beat the eggs until smooth. Then add the egg whites and continue to beat until well combined.

Step 3: Stir in the turkey ham, chopped spinach, diced red and green bell peppers, jalapeno peppers, minced garlic, Italian seasoning, onion powder, cayenne pepper, salt, and black pepper. Mix well until all ingredients are evenly distributed.

Step 4: Using a ladle, pour the egg mixture into the prepared muffin cups, filling each about 3/4 of the way full.

Step 5: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the centers are set and a toothpick inserted comes out clean.

Nutrition Facts (per serving)

Calories	157
Total Fat	6g (7% Daily Value)
Saturated Fat	2g (9% Daily Value)
Cholesterol	167mg (56% Daily Value)
Sodium	630mg (27% Daily Value)
Total Carbohydrates	5g (2% Daily Value)
Dietary Fiber	1g (5% Daily Value)
Total Sugars	3g
Protein	21g (42% Daily Value)
Vitamin C	49mg (54% Daily Value)
Calcium	49mg (4% Daily Value)
Iron	2mg (12% Daily Value)
Potassium	432mg (9% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Ronald Rodriguez

10/02/2025 12:28:35 PM

I only used 9 eggs without egg whites, and substituted turkey ham with leftover deli turkey. I filled the muffin tins halfway, so I only made 12, but I am extremely happy with the result. I will definitely be making these again!

William Campbell

09/30/2025 04:34:46 PM

These muffins were absolutely delicious and a hit with my family! I made some adjustments to suit our preferences - I used 1 lb of pork breakfast sausage instead of the original recipe. After frying up the sausage, I also sautéed the peppers in the same pan. Additionally, I chopped the spinach into smaller pieces for easier eating. I ended up adding only 2 cups of egg whites to yield 24 muffins. To finish, I topped each muffin with a sprinkle of marbled cheddar cheese. Such a tasty treat!

Lisa Lopez

09/29/2025 11:23:30 AM

Absolutely delicious and convenient to enjoy either warm or cold. Perfect for spreading on toast or an English muffin. I prepared 12 muffins using 11 medium eggs and a splash of water. I discovered that layering half the veggies, half the egg, cheese (or vegan cheese), the remaining veggies, and the rest of the egg mixture in the muffin cup works best. These muffins also freeze perfectly once they have cooled.

Amanda Perez

10/01/2025 04:24:44 AM

Here is the rewritten review: I am thrilled with how this turned out! I typically stick closely to recipes I find online, but I decided to jazz this one up a bit by adding broccoli, mushrooms, grape tomatoes, and fresh mozzarella that I needed to finish. I opted for a large rectangular pan so I could cut the dish into squares for easy grab-and-go breakfasts throughout the week. The end result was absolutely delicious! Thank you.

Samantha Collins

09/29/2025 07:25:44 AM

I made some changes to the original recipe by using 3 orange peppers, 2 teaspoons of garlic powder instead of minced garlic, frozen kale, chopped turkey sausage, grated carrot, shredded cheddar, and 2 tablespoons of Chia seeds. I skipped the Italian seasoning and ended up with 36 delicious muffins. I'm planning to freeze them for my kids to enjoy as a quick breakfast option. They taste amazing!

Nancy Cruz

10/01/2025 04:46:45 AM

I decided to make this dish for breakfast this morning and it was incredibly simple. I'll probably tweak the recipe a bit for Thanksgiving breakfast as it was so effortless and could make for great 'finger food'. I modified the recipe by using 4 whole eggs instead of egg whites, adding diced onions, bell peppers, and chopped veggie burger. Following one user's recommendation, I included salsa, chopped rosemary and basil, and seasoned with salt and pepper. After popping the mixture into a muffin tin, it was ready in just 20 minutes. The result was absolutely delicious and the whole process was a breeze.

Matthew Martinez

10/01/2025 10:16:21 AM

This dish was amazing! I skipped the egg whites and opted for cooked chopped broccoli and a cup of shredded cheese instead. I used fresh onion instead of powder and added 1/4 cup of salsa instead of jalapeno. It was incredibly easy to make and gave a delicious twist to eggs. I will definitely be making this again!

Stephanie Garcia

10/01/2025 01:22:51 PM

I substituted turkey sausage for regular sausage and used slightly less than a cup of egg whites. The result was delicious and perfect for a quick meal on the go!