Turkey and Zucchini Egg Muffins for Babies and Toddlers

Egg muffins are a staple in this house bc 1.) they’re so easy 2.) they’re so delicious 3.) you can literally use whatever ingredients you have and 4.) so easy to reheat and serve! I love adding veggies into everything I can so that’s where the zucchini came in ? it also pretty much goes well with anything and Eller LOVES zucchini! Serve for an easy breakfast with fruit! ?

Turkey and Zucchini Egg Muffins

Turkey And Zucchini Egg Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Servings 12


  • 1/2 lb ground turkey
  • 1/2 tbsp olive oil
  • half zucchini grated
  • 8 eggs
  • 1/2 cup almond milk or whatever milk of choice!
  • 1/2 cup bell pepper diced
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/3 cup shredded cheese I used Monterey Jack


  • Preheat oven to 400 degrees.
  • Heat pan over medium high and add olive oil and ground turkey and cook until brown. Add garlic and black pepper.
  • Add diced bell pepper and stir together for about 2 minutes. Set aside.
  • Spray nonstick cooking oil to muffin baking pan.
  • Whisk eggs in a mixing bowl then add milk and stir.
  • Disperse ground turkey mixture evenly into each muffin mold. Add grated zucchini on top.
  • Gently pour whisked egg to fully cover ingredients in each mold (but not all the way to top). Top with shredded cheese.
  • Bake in oven for 15 minutes. Check middle of muffin with toothpick to check to see it’s fully cooked. Enjoy!
Tried this recipe?Let us know how it was!
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