Egg & Turkey Cups
Our reader's convenient turkey 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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READER RECIPE TESTER
“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.”
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- 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 (TRY: Simply Organic Ground Black Pepper)
- Preheat oven to 400°F.
- Cut parchment paper into 12 4-inch squares. Arrange 1 piece of parchment in each of 12 muffin cups.
- 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.
- Bake on middle rack of oven for 18 to 20 minutes, depending on desired firmness of yolk.
- Serving Size 1 cup
- Calories 105
- Carbohydrate Content 1 g
- Cholesterol Content 227 mg
- Fat Content 6 g
- Fiber Content 0 g
- Protein Content 12 g
- Saturated Fat Content 2 g
- Sodium Content 274 mg
- Sugar Content 0.5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g