Egg Muffins

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2015-08-13 14.21.42If you’re on Periscope you might have seen me make these “perfectly portable protein” snacks (AKA: #eggsinpurse). I LOVE Periscope! I get to share my passion for cooking and healthy habits with an audience who can respond to me in real time. I was talking about the portability of these little muffins when I casually mentioned I can toss them into my purse. So the joke on the scope was #eggsinpurse. But it’s true! If you need a quick snack that’s protein-packed, this is the one. Even better news: you can make them in bulk (I usually do at least a dozen at a time) and eat 2 per day as a snack all week. Or if your husband is lucky, as mine is, you’ll share half the batch with him.

Egg Muffins

By August 15, 2015

2015-08-13 14.21.11 Don't be afraid to sneak veggies into these as well! I'm a masterful veggie-hider. I don't trick my kids. They try almost everything. But they do have a few super-foods that are lower on their like-list, so I find that when all the flavors bake together, I can easily add green onions, a few bell peppers and lots of spinach inside without anyone saying they don't like them. 2015-08-13 14.21.21

  • Prep Time : 5 minutes
  • Cook Time : 18 minutes
  • Rating 5 stars - based on 2 review(s)
  • Yield : 6
Nutrition facts : Calories: 117; Carbohydrate Content: 1.7; Fat Content: 5.3; Protein Content: 14.6; Serving Size: 1 muffin;


  1. Preheat oven to 375 degrees F.
  2. Spray 6 muffin cups with cooking spray and carefully lay the turkey in the bottom and up the sides.
  3. In a medium bowl, whisk the eggs and egg whites together.
  4. Whisk in remaining ingredients, then pour into each muffin cup, almost to the top.
  5. Bake for 17-18 minutes or until cooked through and slightly puffed on the top.
  6. Portion them out for the week. Enjoy!
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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