Spinach, Tomato & Turkey Egg Muffins

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Spinach, Tomato & Turkey Egg Muffins

Spinach, Tomato & Turkey Egg Muffins

Cook Time 18 minutes

Course Breakfast, Snacks

Servings 4 people



  • 12 egg whites
  • 6 oz. deli turkey, chopped, cut into bite-sized pieces
  • ½ cup cherry tomatoes, halved
  • ½ cup asparagus, chopped
  • ¼ cup fresh spinach, chopped
  • 2 Tbsp onion, chopped
  • Pinch of salt and pepper
  • Zero-calorie nonstick cooking spray



  • Preheat oven to 350°F and spray a 12-cup muffin tin with zero-calorie nonstick cooking spray.
  • In a bowl, whisk egg whites, onion, asparagus, chopped spinach, tomatoes, and turkey.
  • Season with a pinch of salt and pepper.
  • Add egg white mixture ¾ of the way full in each of the 12 cups.
  • Bake for 18-20 minutes, or until fluffy.


For Flex™ Patients: Serve with 1/4 of an avocado (sliced). Recipe Yields: Three muffins equals 2 1⁄2 servings protein and 1 servings of vegetables.

Keyword Egg Muffins, Spinach, Tomato, Turkey

Stephanie Bray

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