Turkey Breakfast Sandwiches

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These turkey breakfast sandwiches are quick and easy to throw together and taste delicious! They're a protein-filled breakfast to keep you full all morning long. Plus they're perfect to meal prep for easier mornings!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Diet: Diabetic

Keyword: breakfast sandwich, turkey, turkey breast

Servings:

Calories: 405kcal

Author: Sarah Bell

Equipment

Large mixing bowl
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

Metric - US Customary

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.

Notes

Nutrition facts are an estimate only.

Storage

If meal prepping, wrap each muffin in parchment paper, lunch wrap or plastic wrap and place into a ziplock bag. Store in the fridge for up to 3 days or the freezer for up to 3 months. Reheat in the microwave or on a sandwich press. If freezing, defrost first and before reheating.

Nutrition