Keto Turkey & Spinach Egg Muffins (Thanksgiving Breakfast Edition)
A quick, high-protein breakfast made with leftover turkey, spinach, eggs, and cheese. These grab-and-go keto muffins are the perfect way to start Thanksgiving morning without weighing you down before the big feast.
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
- chili flakes ( for heat)
Instructions
- 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.