These easy, meal prep friendly gluten free egg muffins are packed with veggies, protein, and flavor! Made with spiralized butternut squash, kale, ground turkey, egg and dried herbs, they’re simple but nutritious and kid-friendly.
Turkey and Kale Butternut Squash Egg Muffins
Egg muffins are an easy way to “pack it all in.” The formula is easy. Seasonings + eggs + veggies + protein = muffins! I love tossing in leftover veggies from the week into egg muffins and having them for snacks or a quick and easy breakfast (maybe with some toasted on the side with my favorite vegan cream cheese.) When I have more time and want to make something in advance to keep me fueled properly for the week, I’ll make muffins with chosen ingredients, like these Turkey and Kale Egg Muffins with spiralized butternut squash.
We’re transitioning quickly away from winter squashes, so they’re getting smaller and smaller, which is perfect for this recipe, because the smaller the better, actually! A smaller squash yields smaller rounds, which are easy to pack into the muffin cavities and cook more easily and quickly. To make chip slices, watch this video.
You could use a chicken sausage or pork sausage in place of the ground turkey for even more flavor, but ground turkey is just something I always have on hand and it cooks easily and tastefully in these egg muffins. It’s also a great way to squeeze in extra iron and protein into your little ones’ diets – Luca loved them!
The key to making these muffins is precooking the squash, so that it fully cooks. If you don’t precook, the squash will be a little raw and al dente! Aside from that, it’s pretty self explanatory. If you’re vegetarian, just omit the turkey and make these totally veggie!
How to reheat egg muffins
- To reheat these egg muffins, preheat the oven to 375 degrees and pop the muffins in for 10 minutes or until reheated through.
Nutritional Information & Recipe