These portable breakfast cups feature fluffy baked eggs folded with tender pieces of roasted turkey and vibrant green spinach. Each muffin is topped with a blend of melted cheddar and Parmesan cheese, providing a savory, golden crust that complements the light and airy center. They offer a colorful and protein-rich start to the day, highlighting the classic pairing of poultry, greens, and melted dairy.

About This Recipe

The aroma of baked eggs and melted cheese fills the kitchen as these muffins puff up in the oven. The base of whisked eggs and heavy cream creates a soft, custard-like texture that holds the savory chopped turkey and wilted spinach in place. Small specks of garlic and black pepper are visible throughout the pale yellow muffins, adding a gentle warmth to every bite.

The flavor is a combination of the mild, roasted notes of the turkey and the earthy freshness of the sautéed spinach. Sharp cheddar provides a familiar richness, while the Parmesan adds a salty, toasted finish to the surface. As the muffins bake, the edges become slightly crisp and golden, while the interior remains moist and tender, capturing the essence of a traditional omelet in a compact form.

These muffins are typically served warm, often alongside a cup of coffee or a few slices of fresh avocado. Their small, uniform shape makes them a visually appealing addition to a holiday brunch spread, especially when garnished with a scatter of green onions or a pinch of red paprika. The contrast between the bright green spinach and the golden-brown cheese makes them as inviting to look at as they are to eat.

Why You’ll Love This Recipe

Made with leftover turkey — zero waste, full flavor
Ready in under 25 minutes
Great for meal prep or quick breakfast
Gluten-free, grain-free, and 100% keto

What You’ll Need for This Keto Turkey & Spinach Egg Muffins

6 large eggs
1/4 cup heavy cream (or unsweetened almond milk)
1 cup cooked turkey, chopped
1 cup fresh spinach, roughly chopped
1/2 cup shredded cheddar or mozzarella
2 tbsp grated Parmesan cheese
1 tbsp butter or olive oil
1/4 tsp garlic powder
Salt and pepper, to taste
Optional: chopped green onions, a pinch of paprika, or chili flakes for heat.

Step-by-Step Preparation

Preheat oven: to 350°F. Grease a 6-cup muffin tin or line with silicone liners.
Sauté spinach: In a small pan, melt butter and cook spinach until wilted (about 1–2 minutes). Let cool slightly.
Whisk eggs: In a large bowl, whisk eggs, heavy cream, garlic powder, salt, and pepper.
Assemble: Stir in chopped turkey, spinach, and shredded cheeses. Mix well.
Fill muffin tin: Pour mixture evenly into cups, filling about ¾ full.
Bake: 18–20 minutes, or until puffed and golden on top.
Cool slightly: before removing from the tin. Serve warm or store in fridge up to 4 days.

FAQ

Can I make these the night before?
Yes! Store them in an airtight container and reheat in the oven or microwave before serving.
Can I freeze them?
Absolutely — freeze up to 2 months, then reheat at 325 °F for 10 minutes.
Can I use different cheese?
Sure — cheddar, feta, Swiss, or even pepper jack all work.
How do I keep them from sticking to the pan?
Use silicone muffin liners or grease the tin generously with butter or oil.

Variations & Substitutions

Swap turkey for ham, bacon, or sausage.
Add chopped bell peppers or mushrooms for more texture.
Use coconut milk instead of cream for dairy-free.
Make them spicier with jalapeños or chili flakes.

Serving Suggestions

Serve with black coffee, bulletproof latte, or a side of avocado slices.
They’re also great as a light brunch with a small green salad.

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