Turkey Spinach Egg Muffins

These Turkey Spinach Egg Muffins are a perfect grab-and-go lunch option that’s low in carbs, high in fiber, and packed with protein. Made with lean ground turkey, fresh spinach, and whole eggs, they’re loaded with nutrients and can be prepped ahead for the entire week. With a soft, savory texture and a satisfying flavor, these muffins are ideal for busy days when you need a clean, portable meal.

Why You’ll Love It
High in protein to support muscle recovery and energy.
Low in carbohydrates and keto-friendly.
Rich in iron and vitamin K from fresh spinach.
Easy to reheat and stays fresh in the fridge for up to five days.

Ingredients
1 pound lean ground turkey
8 large eggs
1 cup fresh spinach, chopped
½ cup diced bell peppers (optional)
¼ cup shredded cheese (optional)
1 tablespoon olive oil or avocado oil
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste

Instructions
Preheat oven to 350°F 175°C and lightly grease a 12 cup muffin tin.
In a skillet heat olive oil and cook ground turkey over medium heat until no longer pink season with garlic powder onion powder salt and pepper.
In a large bowl whisk eggs until smooth then fold in chopped spinach bell peppers and cooked turkey.
Pour the mixture evenly into the muffin tin filling each cup about three quarters full.
Bake for 20 to 25 minutes or until the egg muffins are set and lightly golden on top.
Allow to cool before removing from the tin.

Make Ahead Tips
Store muffins in an airtight container in the fridge for up to 5 days.
Reheat in the microwave for 30 to 45 seconds or enjoy cold as a protein rich snack.
For longer storage freeze the muffins and thaw overnight in the fridge before reheating.

Nutritional Highlights per 2 muffins
Calories 220
Protein 23g
Carbs 3g net carbs 2g
Fiber 1g
Fat 12g
EPA DHA trace amounts if using pastured eggs

These muffins are an easy way to hit your protein goals while keeping carbs low Pair them with a handful of walnuts or a small salad for a complete meal