Turkey Wrapped Potato & Egg Breakfast Muffins

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 127
Protein 14g
Fat 4g
Carbs 8g
Total Time 55m

Need a grab-and-go solution for busy mornings? Try this spin on the traditional egg breakfast muffins that will satisfy your tastebuds and stop the stomach growling because your body is telling you to “FEED ME!”

These muffins are loaded with protein and complex carbohydrates to provide enough energy to power through your morning routine. Healthy eating has never tasted or looked this good. Let’s go!


Turkey Wrapped Potato & Egg Breakfast Muffins


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)
  1. Set oven to 405F.
  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.
  3. Chop up your veggies and set aside.
  4. Beat eggs in a bowl and add mozzarella cheese. Set aside.
  5. Spray a muffin pan with baking spray.
  6. Add 1 strip of turkey bacon to a muffin mold to form a ring.
  7. Add a few pieces of baked red potato and then chopped veggies.
  8. Carefully spoon egg & cheese mixture into the muffin molds, covering the potato and veggies.
  9. Bake in the oven for about 35 minutes at 375F or until the egg is completely cooked.
  10. When they are finished baking, allow to cool for a few minutes before removing from the mold.
  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.

Approximate macros for 1 of 12 muffins:

Available in the FitMenCook app

Open this recipe in the FitMenCook app to add the ingredients to your shopping list, scale the recipe and track your calories. Enjoy!

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