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These spinach and feta breakfast muffins are the perfect breakfast for grabbing just as you run out the door.
We all have those mornings where there is just no time for making breakfast. You grab your coffee and head out only to find yourself starving just an hour or two later. But with a little prep, you never have to have one of those mornings again!
Savory breakfast muffins are a fast and easy way to get out of the house in the morning. They are a great source of protein and just downright delicious.
In fact, every time I make these turkey based muffins, I wonder why I don’t make them more often. They really do make busy mornings much simpler and get you off to the right start with plenty of protein.
Don’t be afraid to make a batch of breakfast muffins over the weekend. They come together pretty quickly (usually 20 minutes at most) and then bake while you do any number of things around the house. You can easily freeze them, so making a big batch is a bonus because they won’t go bad in the fridge after after a few day.
To thaw, just grab them straight out of the freezer and either microwave for a minute or two, or let it defrost on your way to work. Either way, it’s a healthy, protein-packed breakfast that will keep you full until lunchtime.
HOW TO FREEZE:
You can pack these in either an air-tight container, or a zipper-top plastic bag. Just be sure to squeeze as much air out of the bag as possible as you close it up. These will last really well in your freezer for up to six months.
MORE HEALTH BREAKFAST MUFFINS:
SPINACH AND FETA BREAKFAST MUFFINS RECIPE:
Spinach And Feta Breakfast Muffins
- 1 ½ lbs. lean ground turkey
- 3 large egg whites
- 2 tbsp. greek herb blend
- 1 tbsp. garlic powder
- 1 tbsp. onion
- 6 oz. feta cheese
- 2 cups frozen spinach
- Preheat oven to 350 F.
- In a large mixing bowl, combine all ingredients, blending thoroughly by hand.
- Fill your baking cups (cupcake papers - the silver, foil ones work best for this) level to the top of the baking cup.
- Bake for approximately 35 - 45 minutes. Check these with a meat thermometer to be sure they are done. They should reach a minimum of 165 F. on a meat thermometer.
- Allow to cool and store in the refrigerator. These freeze well and thaw quickly.