Turkey and Egg Muffins

turkey and egg muffinsThanksgiving leftovers still crowding your refrigerator? Turkey isn’t just for lunch and dinner, try these Turkey & Egg muffins- you can make a batch, refrigerate, and then reheat for a quick, high-protein, on-the-go breakfast option.


  • 18 oz liquid egg whites
  • 6 oz cooked turkey, shredded
  • 1 cup low-fat cheddar cheese
  • 2 cups vegetables of your choice, finely chopped


  1. Preheat oven to 350 degrees
  2. In a large bowl mix egg whites,  cheddar cheese, and vegetables
  3. Line muffin tin with baking cups
  4. Add ½ ounce shredded Turkey to each cup
  5. Pour approximately 3 tablespoons of egg white, cheese and vegetable mixture in each cup
  6. Bake for 25-30 minutes
  7. Let cool and enjoy!

Turkey and Egg Muffins