Baked Turkey Egg Muffins(LC/HF)

Morning everyone! 

What makes this recipe any different from the hundreds(if not thousands) of others out on on the web?! Nothing really, other than I can actually get these out of the silicone cups…nothing gets stuck! That’s a pet peeve of mine and one that has kept me from making these in muffin tins. I seriously recommend silicone cups/muffin liners whatever you want to call them. They are free standing which means you can place them on a sheet pan instead of a muffin pan. It has changed my baking life completely! I no longer have to use baking sprays, grease pans, or mess with paper liners, I highly recommend them!!!

Ok, on to the recipe which is truly versitile. You can use any ingredients you prefer, you can eve change it up to suit your dietary needs. 


What you’ll need:

8 eggs

8 slices of deli meat, I used turkey

1/2 onion, diced

3 mini sweet peppers, diced

1 tblsp butter or coconut oil

1/8 tsp turmeric

Kosher Salt and Black Pepper to taste

1/2 c shredded cheese, I used Seriously Sharp

In small sautee pan, melt butter or coconut oil and cook the diced onions and sweet peppers. Sprinkle on turmeric powder, kosher salt, and black pepper. Cook till onions are transparent and peppers are soft. If you want to add minced garlic, go for it. While that cooks, shred the cheese and set aside. 

Set out 8 silicone muffin cups/liners. In each cup place one slice of deli meat, the deli slices won’t hold the shape at first but once you get everything there they will. Take a pinch of cheese and place into each cup, this will help the meat to stay in place. Use a metal cereal spoon and dole out the peppers and onions into each cup. Now the fun part, careful crack an egg into each cup. Extra large eggs are too much for standard cups, so be sure to use regular or large, but nothing bigger than that. Use the remaining cheese on top of each egg and bake in a 350 degree oven for 20-25 minutes(depending on your oven). 

Let them sit for a few minutes before serving and pop them right out on to your plate! Enjoy with a low carb fruit, coffee/tea, or keto toast! 

These syore easily in the fridge for a few days. I wouldn’t go crazy making dozens upon dozens unless you intend on keeping them in the freezer. If you do freeze them make sure you take them out the night before and let thaw in the fridge. You can pop a few in the microwave for 30 seconds or until they are warmed through. Personally I just grab the, from the fridge and eat them cold. But not everyone is like that! 😉


Above is a close up picture of the first muffin I cut in half right after popping it out. The egg was perfectly set, yoke was creamy and not dry after 25 minutes of baking. The cheese was nicely melted, onions and peppers done to perfection! And again, this can be altered to fit your dietary needs! You can substitute egg whites instead of using a whole egg, use low fat ingredients, skip the deli meat all together and use turkey bacon, turkey sausage, pork bacon, or pork sausage. You can even make these vegetarian and load them up with spinach/kale, mushrooms, peppers, and onions serve with salsa, guacamole, and have yourself a fiesta breakfast! The possibilities truly are endless and I hope you have fun making these! 

Happy Healthy Eating! 

Advertisements

3 thoughts on “Baked Turkey Egg Muffins(LC/HF)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s