Breakfasts
Turkey and Cheddar Egg Cups
Four baked egg cups made with whole eggs, liquid egg whites, oven roasted turkey, and cheddar.
Eggs, egg whites & turkey breast · Baked egg cups · Spinach & bell peppers (optional) · Cheddar
310 calories · 41g protein
Per servingNutrition info & sources
Makes 4 egg cups
- Total
- 27 min
Ingredients
- 2 Eggland's Best Large Eggs
- ½ cup Bob Evans 100% Liquid Egg Whites
- 2 oz Boar's Head All Natural Oven Roasted Turkey Breast, chopped
- 1 Sargento Ultra Thin Sharp Cheddar Natural Cheese Slice, chopped
- Optional: chopped spinach, bell peppers, salt, and pepper
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F.
- Spray four cups of a muffin pan with nonstick cooking spray.
- Whisk the eggs and liquid egg whites together.
- Stir in the turkey, cheddar, and any optional vegetables or seasonings.
- Divide the mixture evenly among the four muffin cups.
- Bake for 18 to 22 minutes, or until the centers are fully set.
- Allow the egg cups to cool slightly before removing them from the pan.
Coach's note: Meal prep: refrigerate the cooked egg cups in an airtight container and reheat before serving. Nutrition may vary slightly by product flavor or package-label changes.
Ingredient swaps
Works just as well with any of these.
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