Breakfast

Turkey Meatloaf-Kale-Sundried Tomato Egg Scramble is for Breakfast.

Turkey Meatloaf-Kale-Sundried Tomato Egg Scramble takes 15 minutes to prepare.

Turkey Meatloaf-Kale-Sundried Tomato Egg Scramble takes 15 minutes to cook.

Turkey Meatloaf-Kale-Sundried Tomato Egg Scramble makes 2 servings.

The ingredients for Turkey Meatloaf-Kale-Sundried Tomato Egg Scramble are:

1 serving Turkey Meatloaf (keto) (by CASCADEKIM)
1 cup, chopped Kale
4 large Egg, fresh, whole, raw
3 1tsp Olive Oil
4 tbsp Heavy Whipping Cream
1.5 tbsp Sun Dried Tomatoes in Olive Oil, Bella Sun Luci (by RAMARAMA)

Here is how you make Turkey Meatloaf-Kale-Sundried Tomato Egg Scramble:

Mix eggs, cream and 1 tbls of the oil from sundried tomatoes, set aside.Saute chopped kale, chopped meatloaf, and sundried tomatoes in 2 tbls of oil from tomatoes.Add egg mixture to pan and scramble till cooked. Yum!Serving Size: 2x 1.5 cup servings.Number of Servings: 2Recipe submitted by SparkPeople user MAMIESMILES.

The nutritional information for Turkey Meatloaf-Kale-Sundried Tomato Egg Scramble is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 485.9

• Total Fat: 41.0 g
• Cholesterol: 413.1 mg
• Sodium: 175.9 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 2.1 g
• Protein: 22.7 g

The dietary needs meet for Turkey Meatloaf-Kale-Sundried Tomato Egg Scramble is Low Carb