Turkey Breakfast Cups

I don’t wake up in the morning early enough to make breakfast and I also prefer to eat a little later in the morning so I can work out during lunch without being hungry.  I make a lot of egg bakes that I can reheat at work, but inspired by the Prosciutto Egg Cups that we like to make for special occasions, I started making egg cups in deli meat.  I have made these for work potlucks and I took a batch of these to my sister-in-law after she had her baby so she’d have something quick to grab to eat during that first tough week at home with a newborn.

I prefer these to egg bakes because they are single-servings and the slightly salty “cup” from the deli meat makes it seem more gourmet than a bake.  I usually eat two or three cups for a breakfast, depending on size and how hungry I am.  One of the best things about them is that you can throw in whatever vegetables and spices that you prefer and even use ham if you prefer.  The thinner the slices, the easier these are to fill.

Turkey Egg Cups

  • 12 slices of thinly sliced deli turkey or ham
  • 8 eggs or equivalent egg white, but yolks have lots of nutrients, so I’d recommend leaving some in
  • 1/4 cup milk (can omit, just add more egg or egg white)
  • 1 cup preferred veggies, chopped into bite-sized pieces – I used spinach
  • 21 seasoning salute or preferred spices
  • shredded cheese, if desired
  1. Preheat oven to 400 degrees and spray muffin pan with nonstick spray
  2. Line muffin cups with deli meat – don’t worry if the meat tears a little
  3. Stir together eggs, milk, and spices
  4. Sprinkle the veggies pieces and cheese (if using) into the muffin cups
  5. Pour egg mixture into cups evenly.  I poured the egg mixture into a glass measuring cup and poured from the spout
  6. Bake for 15-20 minutes until the center is set

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