Egg Muffins

December 16, 2016
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
Sugar Free
These are fantastic! They're super easy to make and my whole family loves them. So, kid approved! What I also like about these is on a really hectic day where we have to be out of the house a lot I can make them early and they're somewhat clean enough that we can take them with us. I mean a grown adult won't make a mess, but honestly anyone under a certain age will make a mess no matter what they're eating. I always laugh when I read those food-on-the-go for kids packet things that advertise "No mess!" because my kids will always find a way to prove them wrong. I'm thinking this might be a nice breakfast for Christmas morning. Since they reheat pretty well I can make them the night before. These are also great for dinner!


  • 1 pound ground turkey (or meat of choice beef, chicken, bacon)
  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 6-8 organic eggs
  • 2 tablespoons oil/fat of choice
  • Sea salt/pepper to taste


  • Preheat oven to 350ºF
  • Melt oil/fat in skillet/frying pan over medium heat on stove top
  • Add bell pepper and onion and sauté for 10 minutes or until tender
  • Add ground turkey and continue to sauté until throughly cooked, 10 minutes
  • In a large mixing bowl beat eggs, then add veggies and meat and stir throughly
  • Pour batter into lined muffin tins
  • Bake in oven for 15 minutes or until throughly cooked

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