Egg & Turkey Cups

Our reader's convenient cups are full of protein to fuel you for the day, whether you eat them as a snack on Saturday morning or serve the pretty packages atop half an English muffin for brunch.
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turkey egg cups

READER RECIPE TESTER
Meagan Olson
"I love making this dish for a number of reasons. It is simple to make, it's nutritionally sound and by baking them in a muffin tin everyone gets to eat together! That and they look so gourmet everyone thinks that I've taken a ton of time to prep them! They will be on the table for Father's Day this year but are simple enough for any Saturday afternoon."

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings

Ingredients

  • 12 1-oz slices deli-fresh, all-natural, low-sodium turkey breast
  • 1/2 cup shredded low-fat old cheddar cheese, divided
  • 1/4 cup finely chopped green onion
  • 12 eggs
  • Fresh ground pepper to taste

Preparation

  1. Preheat oven to 400°F.
  2. Cut parchment paper into 12 4-inch squares. Arrange 1 piece of parchment in each of 12 muffin cups.
  3. Place 1 slice of turkey breast over of parchment in each cup, using fingers to line cups with turkey. Divide cheese and onion evenly among cups, then break 1 egg into each. Sprinkle evenly with pepper.
  4. Bake on middle rack of oven for 18 to 20 minutes, depending on desired firmness of yolk.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 105
  • Carbohydrate Content: 1 g
  • Cholesterol Content: 227 mg
  • Fat Content: 6 g
  • Protein Content: 12 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 274 mg
  • Sugar Content: 5 g