Turkey Egg Cups
These Turkey Egg Cups are loaded with flavor and perfect for a quick and hearty breakfast. Made with just a few ingredients and ready in less than 30 minutes, this easy dish is a great way to start the day!
Breakfast.
Are you a fan of breaking the fast come morning time? Or are you content with that hot cup of coffee and nothing else?
I will admit that although I do love breakfast foods, I don’t always have the best eating habits come first thing in the morning.
I’m getting better at it, though. While coffee is always a must for me in the morning, I usually have some yogurt or a bowl of cereal along with it. I don’t get too complicated, mostly because I’m not fully awake and don’t have the energy to make a meal.
Unless it’s something that has been prepped and ready to go. Like overnight oats, egg muffins, or sheet pan pancakes. You know, something you can pop into the microwave and have it be ready in less than 5 minutes. That kind of dish.
And lucky for me, I’m a huge fan of prepping things ahead of time, especially when it involved easy ingredients. After all, simple recipes are the my specialty, friends. No complicated messes here!
These Turkey Egg Cups are loaded with flavor and perfect for a quick and hearty breakfast. Made with just a few ingredients and ready in less than 30 minutes, this easy dish is a great way to start the day!
I don’t know about you, but I love having eggs in the morning. It’s cozy, savory and just what I need to get going. But, sometimes, I’m just plain lazy and don’t want to go through the prep work of mixing or flipping the eggs. Know what I mean?
That’s why these baked egg cups are perfect for busy mornings. You can prep ahead of time and keep them stocked in your fridge. Simply pull a few out, pop it in the microwave, and your breakfast is ready.
These Turkey Egg Cups are also freezer-friendly, too. You can prep and make these egg cups ahead of time and then freeze for when you want an easy meal. I’m trying to get better at freezer meals and I have a whole stash of these baked egg cups waiting for me.
And like most of my recipes these eggs cups with turkey are a breeze to make! Simply overlap a slice of turkey (halved) into a greased muffin tin, sprinkle with some shredded cheese, add some seasoning (if desired) and crack and egg into the cup. Pop ’em into the oven and let it work its magic. Easy peasy and oh-so delicious, friends!
Some tips for making these Turkey Egg Cups:
- Any deli meat will work for the ‘cup’ portion. I used round turkey slices and cut each one in half. Then, I laid both halves into the muffin tine to create a cup.
- Skip the cheese or add other veggies, if desired. The possibilities are endless!
- You can make these with scrambled eggs, too. Just whisk the eggs together and then pour into each muffin tin.
- It’s important to keep an eye on these when in the oven. You want the whites to be just set, and the yolk to still be jiggly so as to not overcook and turn into a hard yolk.
- Garnish these baked egg cups when they’re done in the oven. Sprinkle parsley, tomato, more cheese, extra seasonings, etc.
- If you would like to freeze these cups, prep and bake these as directed and then let cool completely before storing in a freezer-safe container or plastic bag.
So the next time you’re in the mood for a savory breakfast, try these Turkey Egg Cups! Fast, fresh and oh-so tasty, you’ll fall in the love with this portable dish with hardly any prep work!
Looking for more easy breakfast recipes? I’ve got you covered!
Turkey Egg Cups
Ingredients
- 8 slices of thin turkey, or any other deli meat**
- ½-¾ cup shredded cheddar cheese
- 2 teaspoons seasoning salt
- 8 eggs
- Salt and pepper, to taste
- Parsley, or tomatoes, green onion, bacon, etc. for garnish, if desired
Instructions
- Preheat oven to 375F. Lightly grease 8 muffins cups with non-stick cooking spray.
- Take one slice of turkey, cut in half, and then lay half of the turkey onto one muffin cup. Take the other half, overlap it slightly and lay on the other half of the same muffin cup, forming a 'cup.'
- Sprinkle shredded cheese onto the bottom of each muffin cup. Season each muffin cup with seasoning salt.
- Crack an egg into each muffin cup.
- Bake for 14-16 minutes, or until whites are just set and yolks are still jiggly. It is important to keep an eye on these while in the oven, as oven times may vary.
- Remove from oven and let sit for 5 minutes in pan. Remove from pan and sprinkle with salt, pepper, and parsley.
