breakfast · keto · turkey

Turkey & Poblano Egg Muffins

Breakfast isn’t really my thing anymore. Since doing keto, I rarely eat breakfast. Intermittent fasting really is my go-to to start the day. Here’s how I do it:

-Wake up at 10 p.m.

-Drink coffee (usually bulletproof) until 1 a.m.

-Eat my first meal at 4:30 a.m.

If you just put “p.m.” in place of “a.m.” you can see I not only skip breakfast, but lunch as well. My first meal of the day is usually a snack of cheese, turkey, and pickles. Intermittent fasting has become a way of life for me.

Another reason why breakfast isn’t really my thing is because all of my favorite breakfast foods aren’t keto. I love hashbrowns, biscuits and gravy, waffles and pancakes. Bacon and eggs are typically an afterthought.

On the rare instance that I do eat breakfast, it’s usually an egg muffin. All it is? Eggs, meat, cheese and veggies. Egg muffins are an easy, breezy, poppable delight. They take no time to make, have little cleanup afterward, and are easy to grab-and-go in the mornings.

This version incorporates all of the best things of an egg muffin into a Mexican-style delicacy. I’ve been trying to cut out more of the processed and red meats in my life, so I used some ground turkey (spiced up, of course) instead of sausage or bacon.

And if you know me, you know I love poblano peppers. Those bad boys are the best pepper around. They’re not as spicy as jalapenos, yet not as muted as bell peppers. They’ve got an incredible flavor I just can’t shake. I try and sneak them into most of my Mexican-inspired dishes.

Pro-tip: use Monterey Jack cheese for these egg muffins. It’s melty goodness makes the egg muffins hard to put down. I’ve been real obsessed with using that cheese lately because of its flavor and melting pointing.

Enjoy!

Turkey & Poblano Egg Muffins

  • Servings: About 20 muffins
  • Difficulty: Easy
  • Print

Poppable, on-the-go breakfast snacks with eggs, turkey, poblano peppers and cheese.

Ingredients

  • 10 large eggs
  • 1 lb. ground turkey
  • 2 tsp. garlic powder
  • 1/2 tsp. cayenne
  • 1 tsp. cumin
  • salt & pepper
  • 1 TBS. olive oil
  • 2 large poblano peppers, deseeded and diced
  • 1 cup Monterey Jack cheese
  • 2 TBS. dried chives

Directions

  1. Preheat oven to 375 degrees. Heat oil in a large skillet over medium-high heat. Add poblano peppers and saute until softened, about 3-4 minutes. Add turkey and spices, salt and pepper to pan and cook, breaking meat up with a spoon, until turkey is browned, about 4-5 minutes. Drain and set aside.
  2. In a large bowl, whisk together eggs, chives and cheese. Add turkey-poblano mixture and whisk until everything is well combined.
  3. Pour egg mixture into a well-greased (or greased muffin-tin liners) muffin tin, filling each cup about 2/3 full. Bake for 20 minutes or until eggs are set.

Step-By-Step Instructions

Preheat oven to 375 degrees. Heat oil in a large skillet over medium-high heat. Add poblano peppers and saute until softened, about 3-4 minutes.

Add turkey and spices, salt and pepper to pan and cook, breaking meat up with a spoon, until turkey is browned, about 4-5 minutes. Drain and set aside.

In a large bowl, whisk together eggs, chives and cheese. Add turkey-poblano mixture and whisk until everything is well combined.

Pour egg mixture into a well-greased (or greased muffin-tin liners) muffin tin, filling each cup about 2/3 full.

Bake for 20 minutes or until eggs are set.

5 thoughts on “Turkey & Poblano Egg Muffins

  1. Oh my. I could not work through the night! Even as a teenager I went to bed early. And I can’t stop waking up early either! These are great muffins to have around for breakfast or a snack!

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