Turkey and Cheese Breakfast Muffins

Want a quick breakfast that’s healthy and fills you up?

Try out this hearty, veggie-filled take on the traditional breakfast muffin.

Red and green bell peppers add a low-calorie punch filled with vitamin C and other antioxidants. Bell peppers are great for eye health due to plentiful amounts of antixoidants lutein and zeaxanthin.

For other tasty breakfast options, check out:

Photo credit: A Healthier Michigan

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  • 2 Tbsp. olive oil
  •  1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups frozen hash brown potatoes (1 bag)
  •  2 cups turkey, chopped
  •  1/2 tsp. black pepper
  • 6 eggs
  • 1/4 cup milk
  • 1 Tbsp. hot sauce (optional)
  • 2 cups cheddar cheese, shredded

Turkey and Cheese Breakfast Muffins

1. Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with cooking spray.
2. Heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook for about two minutes until it starts to soften.
3. Add the chopped bell peppers, hash brown potatoes and season with pepper. Stir everything together and cook for about five minutes until the potatoes start to brown.
4. Add the turkey and cook for another minute until the turkey heats through. Let sit for about five minutes to cool.
5. In a smaller bowl, whisk the eggs, milk and hot sauce (optional) together. Pour this mixture over the turkey mixture. Add the shredded cheese and stir everything together.
6. Using an ice cream scoop fill each muffin tin with the egg and turkey mixture to the top. You should have enough for 12 muffins. Place the muffin pan in the preheated oven and bake for 25 to 30 minutes or until set and the muffins start to get golden on the top.
7. Let the muffins cool for a couple minutes and serve warm. You can refrigerate for 3-5 days or freeze. Always warm through before serving. Enjoy!

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