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Turkey Wrapped Potato & Egg Breakfast Muffins

Cook: 55 min
Total: 58 min


For 12 loaded muffins:

  • 12 slices turkey bacon (natural, uncured, nitrate free, from turkey leg meat)
  • 4 eggs
  • 6 egg whites
  • 500g red potato (measured uncooked)
  • 3/4 cup mozzarella cheese
  • 1/2 large zucchini (chopped)
  • 2/3 cup (red) bell pepper (chopped)
  • 2/3 red onion (chopped)
  • Seasonings: garlic powder, sea salt, pepper, cumin (optional)


Step 1

Set oven to 405F.

Step 2

Measure out portion of red potato and chop into pieces. Season with garlic, sea salt and pepper and place on a baking sheet. Bake in the oven for about 20 minutes at 405F.

Step 3

Chop up your veggies and set aside.

Step 4

Beat eggs in a bowl and add mozzarella cheese. Set aside.

Step 5

Spray a muffin pan with baking spray.

Step 6

Add 1 strip of turkey bacon to a muffin mold to form a ring.

Step 7

Add a few pieces of baked red potato and then chopped veggies.

Step 8

Carefully spoon egg & cheese mixture into the muffin molds, covering the potato and veggies.

Step 9

Bake in the oven for about 35 minutes at 375F or until the egg is completely cooked.

Step 10

When they are finished baking, allow to cool for a few minutes before removing from the mold.

Step 11

Enjoy them while they are warm. Or, place them on a cooling rack or plate to allow for further cooling to room temperature, then refrigerate and freeze package them to eat later throughout the week.