Keto Turkey Sausage Egg Muffin Boxes

Muffin-tin egg bakes have become a staple of modern American meal prep, turning busy mornings into grab-and-go ease. These boxes fold seasoned ground turkey, eggs, and melted mozzarella into tidy portable cups with peppers and spinach.

Serves 6 · 15 min prep · 28 min cook

Estimate for one serving

• 265 cal
• 26g protein
• 4g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz ground turkey
• 8 large eggs
• 1 cup shredded mozzarella
• 1 medium bell pepper
• 1/2 small onion
• 1 cup fresh spinach
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 1Preheat the oven to 375°F and generously grease a 12-cup standard muffin tin so the muffins release easily.
2. 2Dice the bell pepper and onion into small even pieces. Heat olive oil in a skillet over medium heat.
3. 3Add the ground turkey, breaking it up with a spatula, and cook 6 to 8 minutes until no pink remains and edges start to brown.
4. 4Stir in the diced pepper and onion plus garlic powder, smoked paprika, salt, and black pepper. Cook another 3 to 4 minutes until vegetables soften.
5. 5Remove the skillet from heat and fold in the spinach until just wilted. Let the mixture cool slightly so it does not scramble the eggs later.
6. 6In a large bowl whisk the eggs until uniform and frothy. Stir in the cooked turkey mixture and half the mozzarella.
7. 7Spoon the mixture evenly into the muffin cups, filling each nearly to the top. Sprinkle remaining mozzarella over each cup.
8. 8Bake 18 to 20 minutes until the eggs are fully set, tops are golden, and a toothpick inserted in the center comes out clean.
9. 9Cool in the tin 5 minutes, then run a thin knife each muffin and lift out. Portion two muffins per meal-prep box.
10. 10Store sealed in the refrigerator up to 4 days. Reheat in the microwave 45 to 60 seconds or enjoy at room temperature.