Muffin Pan Eggs: Southwestern Style

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I posted this recipe for muffin pan eggs earlier this year and got a great response to it so I thought I’d share a variation of it that my whole family absolutely loves.

These muffin pan eggs are based on a dish my parents made frequently when we were kids and still sometimes do (if we ask nicely) – scrambled eggs with chorizo and potatoes. We almost always had this with tortillas on the side or wrapped in a burrito. Add a glass of Sunny Delight and you have my absolute favorite breakfast growing up.

Here’s how I changed these muffin pan eggs up from the original scramble:

  • I  substituted taco-seasoned turkey for the chorizo but definitely use regular chorizo if you prefer. Some specialty stores make their own chorizo with ground pork that’s lower in fat and really tasty.

  • In place of the O’Brien potatoes, I used fresh diced bell peppers and onions with frozen potatoes. You could definitely add other veggies, but I was trying to stick with the southwestern theme and couldn’t think of anything else that went with it.

  • You could easily lighten this further by using some egg white with your eggs, but just remember that you’d need a bit more to create the same volume. Honestly, though, I’d stick with real, whole eggs. They just taste better.

  • I skipped the shredded cheese, but some sharp cheddar would probably be really good here and just a little wouldn’t add much in terms of fat and calories.

As written, this recipe isn’t spicy at all. My boys both LOVE it. You could definitely add some diced jalapeno to kick up the heat, though, if you like things spicy. We often have these muffin pan eggs for Sunday breakfast with a big bowl of fruit, but it would also be great with some refried beans and corn tortillas.


Southwestern-Style Muffin Tin Eggs

Makes 24 muffins


  • 1/2 medium onion, diced
  • 1/2 each red, yellow and orange bell pepper, diced
  • 10 oz taco seasoned ground turkey
  • 2-3 cups frozen diced potatoes
  • 15 eggs, beaten
  • salt and pepper to taste


  1. Preheat oven to 350°
  2. Spray medium frying pan with non-stick spray
  3. Add onions and bell pepper, cook until just soft
  4. Push vegetables to outsides of pan and add turkey
  5. Break up turkey as it cooks to make small crumbles
  6. Mix frozen potatoes into turkey/veggies, stirring until they soften slightly
  7. Add salt and pepper to taste
  8. Spray muffin tin with non-stick spray
  9. Add 1/4 cup {or a little less} of turkey/veggie/potato mixture to each cup
  10. Pour in enough of egg mixture to just cover.
  11. Once egg has settled in the pan, add more egg until each cup is about 2/3 full.
  12. Bake 18-20 minutes until lightly browned on top and firm to the touch.
  13. Remove muffins from pan immediately to prevent sticking.
  14. These can be served immediately or stored in the refrigerator and reheated for 1-2 minutes in the microwave.

*If you don't have the pre-seasoned ground turkey in your store, add 1/2 packet of taco seasoning {and a little water as needed} to meat before the potatoes are mixed in.

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  1. Those look really tasty! Can’t wait to try them!

  2. These look great! I’ve made a variation of these before and froze them for a quick breakfast. I’m going to have to try these for my next batch!

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