ByTiffany McCauley
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These southwest breakfast muffins make an easily portable, high-protein breakfast for busy mornings.
I don’t know about you, but around here, mornings can be hectic. With all of us having to get out the door at the same time, it can get a little crazy.
Mini Chef doesn’t care to be rushed either. He’s a “take-your-time-like-you-have-it” kinda guy. Just like his Daddy.
So most busy mornings, the stress of getting out the door falls on me. I’m the worry wart around here. My brain is always on and running 50 mph. I’m always stressed because that seems to be how I function best. Perhaps it’s not the healthiest way to get through the day, but it’s effective to say the least.
Thinking back to my South Beach Diet days, I came up with this “grab-n-go” breakfast recipe that makes it easy to get some sustenance as the whirlwind I create zips through the house and out the door. (Don’t judge, at least I burn a few extra calories…)
WHAT YOU’LL NEED FOR THIS RECIPE:
- ¾ lb. ground turkey
- 1 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tbsp. ground cumin
- 1 ½ cups red onion
- 1 ½ cups red bell pepper
- 1 tbsp. oil
- 12 large egg whites (or 6 large eggs)
You can easily print the recipe below. But don’t let these particular spices be the end of it. You can easily switch out spices for all types of different flavors in these savory breakfast muffins. You could use sage and poultry seasoning, or even rosemary.
HOW TO MAKE SOUTHWEST BREAKFAST MUFFINS
These are fairly easy to make. You basically just mush everything together and press it into a lined muffin tin. Easy! But here are the specifics…
- Preheat oven to 350 degrees F.
- Line muffin tins with muffin papers.
- In a large pan, combine all ingredients except egg whites and cook until done.
- While that’s cooking, separate your eggs, putting the whites into a large mixing bowl.
- When the meat is done cooking, allow it to cool, then stir it into the egg whites.
- Spoon the mixture into the muffin papers (a small ladle works best), and place in the oven for approximately 40 minutes. The muffins should have a nice golden color to them when they are done.
- Allow to cool and serve.
MORE EGG BREAKFAST IDEAS
- Shrimp and Egg Scramble
- Pesto Quiché with Sun Dried Tomatoes
SOUTHWEST BREAKFAST MUFFINS RECIPE:
Southwestern Breakfast Muffins
Delicious breakfast muffins with southwestern flair.
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Course: Breakfast
Cuisine: American, SouthWestern
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 16 muffins
Calories: 64kcal
Equipment
Standard muffin tin
Muffin liners
Ingredients
- ¾ lb. ground turkey
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. garlic powder
- 1 ½ cups chopped red onion
- 1 ½ cups chopped red bell peppers
- 1 tbsp. oil
- 12 large egg whites (or 6 large eggs if you prefer whole eggs instead)
US Customary – Metric
Instructions
Preheat oven to 350 degrees F.
Line muffin tins with muffin papers.
In a large pan, combine all ingredients except egg whites and cook until done.
While that's cooking, separate your eggs, putting the whites into a large mixing bowl.
When the meat is done cooking, allow it to cool, then stir it into the egg whites.
Spoon the mixture into the muffin papers (a small ladle works best), and place in the oven for approximately 40 minutes. The muffins should have a nice golden color to them when they are done.
Allow to cool and serve.
Storage: Keeps in the refrigerator for up to 3 days, or freeze for up to 4 months.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1muffin | Calories: 64kcal | Carbohydrates: 4g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 70mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 728IU | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg
