Low-carb turkey breakfast muffins

Low-carb turkey breakfast muffins with lean poultry and fresh pepper. A warm, savoury breakfast you can eat on the go, with plenty of protein.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 340 kcal per serving
• Protein: 38 g
• Fat: 18 g
• Carbs: 5 g

Ingredients

• 5 organic eggs
• 50ml unsweetened almond milk
• 150g sliced turkey breast
• 1 pepper
• 1 tbsp olive oil

Method

You’ll need: muffin tin · chopping board · knife · mixing bowl

1. Cut the pepper and the sliced turkey into thin strips or small cubes.
2. Crack the eggs into a mixing bowl, pour in the almond milk and whisk everything vigorously.
3. Fold the turkey and vegetables into the egg mixture with a spoon.
4. Brush the holes of a muffin tin with a little olive oil so the muffins don't stick after baking.
5. Divide the mixture evenly between the holes and bake the muffins for 20 minutes at 180 °C (160 °C fan), until they've risen.

Good to know

Muffins don't have to be made from sugary sponge batter. Eggs baked in the oven are the clever alternative for active people.

Swaps

Sliced turkey breast → beef bresaola (an air-dried alternative that gives the muffins an even stronger flavour).

Cooking tips

Silicone moulds work best. Egg white sticks to them much less often than to classic non-stick metal tins.

Storage

Stored in a plastic container in the fridge, they stay firm for two to three days and are ideal for the office.

Allergens

Contains egg and almonds. Completely gluten-free and lactose-free.

Frequently asked questions

How long do turkey breakfast muffins keep in the fridge?

Stored in a plastic container in the fridge, they stay firm for two to three days and are ideal for the office.

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