Easy Weekday Breakfast Muffins
These breakfast muffins are easy and quick and perfect for the busy school and work week. Save the leftovers, you can even freeze them!
Servings 12 people
Heat oven to 350.
Whisk eggs and milk together in a medium bowl.
Add chopped pepper and onion, salt, pepper, turkey, and cheese.
Fill muffin tin halfway with egg mixture.
Add a potato tot to each.
Top with cheese.
Place in oven for 20 minutes or until fully cooked.
Serve immediately or store for later.
- This recipe can be made in many variations. Substitute turkey for additional meats such as chicken, ham, or bacon.
- Add in additional vegetables such as mushrooms, spinach, kale, red peppers, and more.
- Substitute eggwhites by using two eggwhites for every egg needed.
- Store leftovers in an airtight container for up to 3 days in the refrigerator and for up to one month in the freezer.
Calories: 132kcal | Carbohydrates: 3g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 177mg | Sodium: 169mg | Potassium: 137mg | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 13.4mg | Calcium: 105mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!