If you’re looking for a breakfast that is easy to prep, ready to be warmed the morning of eating and eaten on the run (if need be), then look no further than these Turkey Breakfast Sandwiches. Loaded with protein, these breakfast sandwiches will keep you full and satisfied all morning. Simple warm in the microwave or a sandwich grill and enjoy!
For this delicious savoury breakfast recipe, you first make a simple cheesy baked egg in the oven, which is sliced and added to the English muffins spread with smashed avocado, butter, chilli jam (optional). Top with turkey and baby spinach and you have yourself a well-balanced, healthy and delicious breakfast!
What I Love About This Recipe
- quick and easy to make – make these sandwiches in under 30 minutes, with a hands on prep time of only 15 minutes.
- high protein – each sandwich contains 22 grams of protein per serve.
- delicious – change these sandwiches up depending on your flavour preference to create your version of the perfect breakfast sandwich.
Ingredients You’ll Need to Make Turkey Breakfast Sandwiches
You will only need 12 simple ingredients to make this breakfast recipe, all of which I was able to find from the grocery store. Everything you need is below as well as any ingredient notes and possible substitutions. The ingredient quantities are in the recipe card at the bottom of this post.
- roasted turkey breast – I’ve used roasted turkey slices from the deli but you could also use leftover turkey.
- eggs – I’ve allowed for 1 egg per serve but if you would like to make this higher protein you can always add more!
- milk – I’ve used soy milk for this recipe to keep it lower lactose but you can use your preferred milk.
- sea salt flakes and cracked black pepper
- shredded cheddar cheese – cheddar cheese works well in this recipe as it melts easily and has a great flavour. You could use another melty cheese like pepper jack cheese if preferred.
- avocado – avocado is great for adding healthy fats, fibre and fat soluble vitamins like Vitamin E and K.
- fresh lemon juice – lemon juice is used to keep the avocado fresh and to help prevent it from browning.
- spinach – I love adding baby spinach for some extra greens. You can swap for mixed lettuce leaves or arugula.
- English muffins – you really can use your favourite bread, buns or bagels. I find English muffins work really well for this recipe as they don’t go stale easily.
- butter – if you’re trying to reduce calories you can skip on the butter.
- extra virgin olive oil – this is just for greasing the baking dish and the skillet so you could definitely swap for avocado oil or even butter.
Optional extras
Honestly, you could really put whatever you want on these Turkey Breakfast Sandwiches. Some ideas are:
- cranberry sauce
- relish
- hollandaise sauce
- extra cheese – you could use a slice of your favourite melty cheese like cheddar cheese or pepper jack cheese so when you reheat them the cheese melts.
To Make Gluten Free
- Choose your favourite gluten free bread.
To Make Dairy Free
- Choose dairy free milk, I prefer soy milk
- Swap the cheese for a dairy free cheese or leave the cheese out
- Choose dairy free butter
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How to Make Turkey Breakfast Sandwiches
To make these Turkey Breakfast Sandwiches, follow these simple instructions. Preheat the oven to 180°C/356°F. Grease a 20cmx20cm baking dish and set aside.
Crack the eggs into a medium mixing bowl. Add the milk, salt, pepper and grated cheese and whisk to combine. Pour the whisked eggs into the baking dish and place into the oven to bake for 15 minutes. Once baked, remove from the oven and cut into four squares. If you’re serving these sandwiches straight away, then place the muffins or your chosen bread into some aluminium foil and place into the oven for 5-10 minutes to warm. If you’re meal prepping these muffins then you won’t need to warm the bread as you’ll reheat them before eating.
Meanwhile, mash the avocado. Add the avocado and lemon juice to a small bowl and mash with a fork. Cut open each muffin and spread the avocado on the bottom of each muffin. Spread the top of the English muffin with butter and then chilli jam or your chosen sauce.
Place a slice of baked egg onto each muffin and top with turkey and spinach. Place the English muffin tops onto each sandwich, wrap in parchment paper, lunch wrap or plastic wrap.
To reheat, place onto a sandwich press or on a hot griddle or heated large skillet and heat until both sides are golden brown.
Storage
These sandwiches keep well in the fridge for up to 3 days. The avocado can go a little brown so make sure you wrap them up really well to prevent extra air getting on the avocado and oxidising it. The lemon juice will help to reduce browning. Wrap in lunch wrap or plastic wrap and store in the refrigerator in a ziplock bag or airtight container.
These sandwiches can be frozen for up to 3 months. Wrap well in lunch wrap and then foil or plastic wrap. Place into a freezer bag and squeeze out as much air as possible before freezing. Store multiple muffins in each freezer bag. Alternatively, store the wrapped muffins in an airtight container.
Reheat in the microwave before eating or defrost frozen sandwich and toast on a sandwich press.
What to serve with
Turkey Breakfast Sandwiches
Equipment
- Whisk
- Box grater
- small baking dish square
- Fork
- Butter Knife
Ingredients
- 4 eggs
- ¼ cup milk , of choice
- ¼ cup grated cheddar cheese
- ½ teaspoon sea salt flakes
- cracked black pepper, to taste
- 4 English muffins, or bread of choice
- ½ avocado
- 15 ml lemon juice
- 25 grams butter
- 50 grams baby spinach
- 240 grams sliced turkey breast
- 2 tablespoons chilli jam, optional
Instructions
- Preheat the oven to 180°C/356°C. Grease a 20 cm x 20 cm baking dish with olive oil or butter and set aside.
- Crack the eggs into a medium sized mixing bowl and add the milk, grated cheese, salt and pepper. Whisk until well combined.
- Pour the egg mixture into the greased dish and place into the oven to bake for 15 minutes or until set. Remove from the oven and slice into 4 pieces.
- Meanwhile, wrap the English muffins in foil and place into the oven to warm for 5 minutes. Remove from the oven and set aside. If meal prepping these sandwiches, there is no need to warm the muffins as you will warm them before eating.
- While the egg bakes and the muffins warm, add the avocado to a small bowl along with the lemon juice and a pinch of salt. Mash the avocado up with a fork.
- Spread the base of each English muffin with a quarter of the mashed avocado and the inside of the top of each muffin with butter and then chilli jam, if using. Top with a slice of the baked egg, the sliced turkey breast and then spinach. Enjoy warm.
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