Quick and Easy Turkey Egg Muffins

These cute little muffins pack a serious punch of protein thanks to the combination of turkey and eggs. Reheat these in the microwave for an energizing breakfast on the go.

Makes: 6 large muffins
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 60g / 1/4 cup Crystal margarine, melted, plus extra for greasing
  • 5 egg whites
  • 2 whole eggs
  • 60ml / 1/4 cup skim milk
  • 200g / 3/4 cup turkey, cooked and diced
  • 20g / 1/2 cup chopped spinach
  • 30g / 1/4 cup sharp cheddar cheese grated, plus extra for topping
  • salt and pepper to taste


1. Preheat oven to 350F(175C). In a medium skillet, heat the turkey on medium-high heat. Set aside.

2. In a large mixing bowl, whisk together eggs and egg whites. Add in the skim milk, ¼ cup of melted Crystal margarine, grated cheddar cheese, and season with salt and pepper to taste. Stir in chopped spinach.

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3. Grease six muffin tin cups with Crystal margarine.

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4. Distribute turkey evenly amongst the muffin cups.

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5. Pour in egg mixture and sprinkle with extra grated cheese.

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6. Bake for 20 minutes, or until centres are firm. Serve warm.

Chef Notes

  • The egg muffins can be stored for 3 – 4 days in the fridge, and reheated as needed.
  • For a no-meat option, try replacing the turkey with chopped mushrooms.

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