Keto Turkey & Spinach Egg Muffins (Thanksgiving Breakfast Edition) is a high-protein, low-carb breakfast made with juicy leftover turkey, fresh spinach, and fluffy baked eggs for a clean, energizing start without the carbs. This Keto Turkey & Spinach Egg Muffins (Thanksgiving Breakfast Edition) recipe delivers fast prep, meal-prep convenience, and festive holiday flavor perfect for busy mornings, weight loss, post-Thanksgiving clean eating, and anyone craving an easy keto breakfast that stays fully low carb.

About This Recipe

Thanksgiving morning usually means two things: excitement and chaos. You’ve got pies to finish, guests arriving early, and an oven that’s already working overtime. That’s why these Keto Turkey & Spinach Egg Muffins exist — simple, low-carb, and ready to fuel you through the morning rush.

Each muffin is like a mini omelet baked in a cup. You get tender pieces of roasted turkey (hello, leftovers), sautéed spinach for a pop of color and nutrients, and gooey melted cheese that ties everything together. They’re rich in protein and healthy fats, perfectly keto-balanced, and satisfyingly filling without the heavy carb crash.

The recipe is flexible too — you can swap in bacon, sausage, or even smoked salmon, but using leftover turkey makes it the ultimate Thanksgiving breakfast move. It’s a clever way to transform scraps from yesterday’s dinner into something brand-new that actually feels festive.

They take less than 25 minutes from start to finish, reheat beautifully, and can be stored for quick weekday breakfasts all week long. Serve them warm with a dollop of sour cream or a drizzle of sugar-free hot sauce, and you’ve got the ultimate keto start to a holiday morning.

Simple, wholesome, portable, and absolutely delicious — proof that even on Thanksgiving, breakfast doesn’t need to be complicated to be special.

Also Read: Thirty Birthday Cakes You Need to Try!

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

Ingredients

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.

Instructions

Preheat oven: to 180°C / 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.

Nutrition (per serving)

Calories: 170
Fat: 13 g
Protein: 12 g
Net Carbs: 2 g
Fiber: <1 g

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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