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southwest pepper turkey egg cups

Southwest Egg Muffin Cups

These tasty Egg Muffin Cups have a bit of a southwest flair, are packed with protein and veggies, and make a lovely breakfast or snack.
Course Breakfast
Cuisine Southwestern
Keyword Egg Muffin Cups
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 46kcal
Author Lauren


  • 8 oz deli pepper turkey cubed
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1/2 cup diced onion
  • 3 large eggs
  • 5 large egg whites
  • salt & pepper to taste


  • Preheat oven to 350 degrees. Spray 12 muffin tins with nonstick cooking spray and set aside.
  • In a medium nonstick skillet, spray with a little nonstick cooking spray and sauté peppers and onions until browned and tender, 5 minutes. Remove from heat.
  • In large bowl, whisk eggs and egg whites together with salt and pepper. Stir in turkey and cooked veggies. Using 1/4 cup measure, pour into prepared muffin tins.
  • Bake 12-15 minutes or until egg is cooked completely. Cool 5 minutes then remove all egg cups from warm pan.
  • Store in airtight container in refrigerator for up to 3 days. To reheat, microwave for 30 seconds.


Calories: 46kcal | Carbohydrates: 2g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 266mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg