High Protein Egg Muffins with Kale and Ground Turkey

high protein egg muffins with kale
With this easy make ahead healthy recipe, there is no excuse for missing breakfast! You can make these egg muffin cups ahead of time and freeze in batches or split up in individual servings for each day of the week. Have children that are tired of eating cereal and want something different? Grab these ingredients the next time you are at the grocery store and make on meal prep day.

Servings: 6 cups (triple recipe for meal prep).


• ½ dozen eggs (if using egg whites, use 10 whites).
• 1 cup large Kale, finely chopped.
• Scallion finely chopped.
• Basil finely chopped (optional).
• 1 pound ground turkey, browned and drained.
• 1 cup Mozzarella cheese, shredded (or pepperjack cheese if you like a little more spice).
• Salt and pepper to taste (other seasonings like garlic powder or oregano are great too).


1 – Preheat oven to 350 degrees Fahrenheit. Spray a nonstick muffin tin with nonstick cooking spray. Set aside.
2 – Place ground turkey in pan and cook until brown. Drain and set aside.
2 – Whisk the eggs in a bowl with seasoning.
3 – Place kale, scallion, cheese and turkey in each tin. Pour the egg mixture on top, leaving 1/4 inch from the top.
4 – Place in oven and bake for 20 minutes, or until a toothpick comes out clean. Removed from oven. Use a butter knife to go around edges and pop out the egg cups. Enjoy!

Notes: Keep them in an airtight container or if meal prepping, place 2-3 in a sealed container or bag for an easy grab-and-go breakfast each morning. If kept in refrigerator, keep no more than 6 days (I keep what we will eat during the work week in the fridge and the rest go into the freezer, labeled).

Nutrition information:Calories 52, 2.5g fat, 1g sat fat, 86mg sodium, 1.8g carbohydrate, 0.3g fiber, 0.1g sugar, 5.6g protein.

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