Southwest Breakfast Muffins Recipe

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These southwest breakfast muffins make an easily portable, high-protein breakfast for busy mornings.

I don’t know about you, but around here, mornings can be hectic. With all of us having to get out the door at the same time, it can get a little crazy.

Clean Eating Southwest Breakfast Muffins Recipe

Mini Chef doesn’t care to be rushed either. He’s a “take-your-time-like-you-have-it” kinda guy. Just like his Daddy.

So most busy mornings, the stress of getting out the door falls on me. I’m the worry wart around here. My brain is always on and running 50 mph. I’m always stressed because that seems to be how I function best. Perhaps it’s not the healthiest way to get through the day, but it’s effective to say the least.

Thinking back to my South Beach Diet days, I came up with this “grab-n-go” breakfast recipe that makes it easy to get some sustenance as the whirlwind I create zips through the house and out the door. (Don’t judge, at least I burn a few extra calories…)

WHAT YOU’LL NEED FOR THIS RECIPE:

  • ¾ lb. ground turkey
  • 1 tbsp. chili powder
  • 1 tbsp. garlic powder
  • 1 tbsp. ground cumin
  • 1 ½ cups red onion
  • 1 ½ cups red bell pepper
  • 1 tbsp. oil
  • 12 large egg whites (or 6 large eggs)

You can easily print the recipe below. But don’t let these particular spices be the end of it. You can easily switch out spices for all types of different flavors in these savory breakfast muffins. You could use sage and poultry seasoning, or even rosemary.

HOW TO MAKE SOUTHWEST BREAKFAST MUFFINS

These are fairly easy to make. You basically just mush everything together and press it into a lined muffin tin. Easy! But here are the specifics…

  1. Preheat oven to 350 degrees F.
  2. Line muffin tins with muffin papers.
  3. In a large pan, combine all ingredients except egg whites and cook until done.
  4. While that’s cooking, separate your eggs, putting the whites into a large mixing bowl.
  5. When the meat is done cooking, allow it to cool, then stir it into the egg whites.
  6. Spoon the mixture into the muffin papers (a small ladle works best), and place in the oven for approximately 40 minutes. The muffins should have a nice golden color to them when they are done.
  7. Allow to cool and serve.

MORE EGG BREAKFAST IDEAS

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SOUTHWEST BREAKFAST MUFFINS RECIPE:

Clean Eating Southwest Breakfast Muffins Recipe

Southwestern Breakfast Muffins

Delicious breakfast muffins with southwestern flair.
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Course: Breakfast
Cuisine: American, SouthWestern
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 16 muffins
Calories: 64kcal
Author: The Gracious Pantry

Equipment

  • Standard muffin tin
  • Muffin liners

Ingredients

  • ¾ lb. ground turkey
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tbsp. garlic powder
  • 1 ½ cups chopped red onion
  • 1 ½ cups chopped red bell peppers
  • 1 tbsp. oil
  • 12 large egg whites (or 6 large eggs if you prefer whole eggs instead)

Instructions

  • Preheat oven to 350 degrees F.
  • Line muffin tins with muffin papers.
  • In a large pan, combine all ingredients except egg whites and cook until done.
  • While that's cooking, separate your eggs, putting the whites into a large mixing bowl.
  • When the meat is done cooking, allow it to cool, then stir it into the egg whites.
  • Spoon the mixture into the muffin papers (a small ladle works best), and place in the oven for approximately 40 minutes. The muffins should have a nice golden color to them when they are done.
  • Allow to cool and serve.
  • Storage: Keeps in the refrigerator for up to 3 days, or freeze for up to 4 months.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1muffin | Calories: 64kcal | Carbohydrates: 4g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 70mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 728IU | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg
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54 Comments

  1. graciouspantry says:

    Yes, exactly.

  2. Has anyone tried these with ground chicken?? Would that work just as well?

  3. graciouspantry says:

    It’s hard to say. Did you follow the directions exactly? Did you measure everything correctly? Maybe you forgot to add something?

  4. Hello, I’d like to substitute the meat for something vegetarian. Any recommendations?

    1. The Gracious Pantry says:

      If you eat soy, you can try TVP, but I’m not sure how well it would hold together. Worth a shot though! Maybe add a bit more egg for “glue”.

  5. How many would you typically have for breakfast?

    1. The Gracious Pantry says:

      I usually have 2 with a green smoothie. I like a very filling breakfast.

  6. My cousin, her four year old daughter, and I all made these last night. This was my first attempt at anything “clean”. We froze them and I brought them into work today to munch on throughout the day. The one thing I’ve learned is that if you bring in something this good to work, you really should bring extras. They reheat really well and are SO good! Thanks for this amazing website!!

    1. The Gracious Pantry says:

      Heather – haha!! My pleasure! So glad you enjoyed them! 😀

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