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Grab and Go Turkey Muffins

  • Thigh
  • Leftover turkey
  • Lunch
  • Snack
  • Everyday
  • Skillet
  • 30 minutes to an hour

These muffins are perfect for packing in lunches or for a quick snack on the go!

Recipe courtesy of Turkey Farmers of Canada. All rights reserved.

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 mins 

Yield

12 muffins

Print Recipe

Ingredients

  • 1 ½ lbs turkey thighs or 3 cups (750 mL) cooked and chopped turkey
  • 10 eggs
  • 1/4 cup (60 mL) milk
  • 1/4 cup (60 mL) water
  • 2 cups (500 mL) packed baby spinach
  • 1 cup (250 mL) peas (frozen and defrosted or pre-cooked)
  • 1 cup (250 mL) chopped broccoli (frozen and defrosted or pre-cooked)
  • 1 cup (250 mL) onion, finely chopped
  • 1 cup (250 mL) chopped cherry tomatoes
  • 1 tsp (5 mL) olive oil
  • Salt and pepper to taste
  • Non-stick cooking spray

Instructions

  • Pre-heat oven to 350°F (180°C).
  • Heat oil in a non-stick pan over medium heat.
  • If using cooked turkey, skip to step 5. If using uncooked turkey, slice turkey thighs into 1-inch strips. Season with salt and pepper to taste.
  • Cook over medium heat until cooked through, 5 – 8 minutes. Remove from pan and set aside to cool. Once cooled, chop into chunks.
  • Add onions to pan. Sauté until translucent, 2-4 minutes.
  • Add broccoli, peas and baby spinach. Cook until warmed through and spinach is wilted, 3 – 4 minutes. Add salt and pepper to taste.
  • Remove from heat.
  • Whisk eggs together. Add water and milk. Add salt and pepper to taste.
  • Spray a 12-piece (or 2 X 6 piece) non-stick muffin pan generously with non-stick cooking spray.
  • Divide cooked vegetables and turkey evenly among muffin cups.
  • Divide cherry tomatoes evenly between each muffin cup.
  • Equally divide egg mixture into each muffin cup leaving ½ centimeter of space at the top.
  • Bake for 20-25 minutes until eggs are cooked through.
  • Let cool slightly and then remove from muffin tins.
  • Serve warm or at room temperature.
  • Per serving: About 199 cal, 9 g total fat, 5 g carb, 1 g fibre, 23 g protein, 220 mg chol, 112 mg sodium.

Chef's Tips

  • Batch-cook these muffins for lunches and snacks on the go and grab and run breakfasts throughout the week.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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