Baked Turkey Egg and Cheese Muffins #healthy #breakfast

Baked Turkey Egg and Cheese Muffins #healthy #breakfast

I love making these for a snappy low-carb keto breakfast supper. It is so easy to fix the biscuit tin with turkey, include the egg filling and pop them in the stove. Inside 30 minutes, I can serve a hot sound feast to my family. Or on the other hand, I can store them in the ice chest for mornings in a hurry when I need a fast chomp to eat.

Heat up these turkey and egg cups, bested with cheddar ahead of time for brisk mornings in a hurry. Loaded up with sound protein these make a heavenly low carb breakfast alternative.

To store the sponsored turkey egg and cheddar biscuits, place them in an impermeable nourishment safe holder in the ice chest. They will last as long as four days. When the biscuits are cold, you can also store them in cooler sacks to keep them significantly more, as long as about a month. To defrost, pull the pack from the cooler and let the egg biscuits defrost in the ice chest.

Also try our recipe No Bread Turkey Club

Baked Turkey Egg and Cheese Muffins #healthy #breakfast #lowcarb #glutenfree #keto

A straightforward, low-carb, solid breakfast recipe, these heated biscuits are made with turkey, egg and cheddar. The ideal sound alternative for mornings.


  • 12 slices all natural deli sliced turkey slices
  • 1/2 cup shredded cheese
  • 12 eggs, whisked
  • 1 tsp salt
  • 1 tsp pepper


  1. Pre-heat your oven to 350F,
  2. Then, crack 12 eggs into a large bowl. Whisk the eggs until well combined, and then season with salt and pepper
  3. Add in a variety of filling options to your taste, or add just the cheese.
  4. Brush or spray a 12 cup muffin pan liberally with butter, or non-stick spray to prevent the egg muffins from sticking.
  5. Add a slice of turkey to each muffin tin hole to create the "bowl" for the egg mixture
  6. Evenly distribute the egg filling over top, filling each cup about 3/4 full.
  7. Bake the breakfast egg muffins at 350F for 20-25 minutes until set and just starting to brown on top.
  8. Remove the egg muffins from the oven and let cool for at least 10 minutes before removing from the pan. Use a knife to cut around the sides and loosen the egg muffins.
  9. Enjoy the breakfast egg muffins while hot, or cool and refrigerate for morning on the go.

Read more our recipe : Protein Baked Oatmeal with Bananas and Blueberries

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