This Turkey And Egg Cups recipe is a really good meal prep breakfast idea. You can make a dozen on Sunday, then eat them during the week.
If you like turkey, you’ll like our other turkey recipes.
I’m always looking for make ahead breakfast ideas. I don’t mind spending time on a Sunday afternoon making breakfast for the week if that means our Monday (and all the other weekdays) go a little smoother.
This Turkey And Egg Cups recipe is perfect for that.
It is time consuming and the cups take a while to make (well, the way I make them), but it’s worth it. Once they’re done, you can put them in the fridge for the week. Each weekday morning, take one out, microwave it, and start your day.
And you’re starting it with a lot of protein, which is a great way to start off your morning.
For more easy breakfast ideas, check out our list of Grab And Go Breakfast Ideas.
Turkey And Egg Cups Recipe
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Turkey And Egg Cups Ingredients:
- 12 slices of thin sliced turkey cold cuts (about 6 oz.)
- 12 eggs
- 3 oz. feta cheese
- 4 oz. fresh spinach
- Salt
- Onion powder
How To Make Turkey And Egg Cups:
Preheat the oven to 400 F.
Generously spray a muffin tin with cooking spray.
Fill each cavity with a slice of turkey.
Chop the spinach.
In a bowl, add an egg, some feta, some of the spinach, plus seasoning.
Use a whisk to combine the ingredients. Don’t over-whisk them or the egg cups will come out spongy due to the excess air.
Pour the egg mixture into the turkey-lined cavity.
Repeat until you’ve filled all the cavities of the muffin pan.
Carefully place the tray directly onto an oven rack.
Bake for 20 minutes until the egg is cooked through.
Let cool a minute or two before removing the turkey and egg cups from the muffin pan.
Turkey And Egg Cups Variations
These Turkey and egg cups, with spinach and feta, make them a twist on a Greek omelet. But, you can change up the fillings and make different varieties of these.
Cheese Lovers Egg Cups
Skip the spinach and go with more cheese to make Cheese Lovers Egg Cups. Use chunks of mozzarella and cheddar cheese, plus the feta if you want, to make a cheese fans dream.
Denver Egg Cups
For a twist on a Denver omelet, use ham cold cuts as the outside instead of turkey. Then, beat the eggs with onions, peppers, and cheese.
Turkey Bacon Egg Cups
Instead of using turkey cold cuts to make the outer layer, use turkey bacon wrapped around the bottom and sides of each muffin cavity. Then, fill them with beaten eggs and cheese.
Turkey And Egg Cups: Frequently Asked Questions
You sure can. We use mesquite turkey slices in ours, but that’s more for aesthetics than actual taste.
When I make these, I beat each egg mixture individually, then pour it into the turkey.
Is that the fastest way? No. Is that the best way to guarantee that the ingredients are equally distributed? Yes.
If you wanted to speed up the process, you could put all the eggs, spinach, feta, and seasoning into the bowl at once, then split the mixture between the 12 cavities of the muffin pan. When doing that, though, you risk the first few getting egg only and the last few getting all the spinach and feta.
I know takes more time to do them each individually, but it makes them taste better.
If you have a silicone muffin pan, you can definitely go ahead and use that instead of a metal muffin pan. If you use one, that means you won’t have to wait for the egg cups to cool before taking them out of the pan. They should immediately pop right out.
Just be careful if you’re using a silicone muffin pan because they’re really flexible. And that can lead to the egg cups spilling when you’re trying to get them in the oven.
So, what I would suggest is that you put the silicone muffin pan on a cookie sheet or in a baking pan (depending on the size) first. Then, make the egg cups as written in the recipe. It’ll be so much easier to pick up the cookie sheet or baking pan and put that directly into the oven rather than trying to put the silicone muffin pan in the oven.
Let any leftover Turkey And Egg Cups cool completely. Then, store them in an airtight container in the fridge. They should be eaten within four days.
If you’re not going to eat these right away, you can freeze them in a freezer-safe container. You can store them for up to three months that way.
Heat refrigerated egg cups in the microwave for about 30 seconds on high. Be sure to check your microwave, though, as times and temperatures can vary and you don’t want to burn your mouth on these.
You can heat frozen egg cups in the same manner, but you’ll want to double the amount of time in the microwave.
If you’re following keto, these turkey and egg cups can be considered keto friendly.
There’s very little carbs in the feta and spinach, and you’re distributing them over 12 egg cups, so there’s not that much in each. The turkey doesn’t have carbs and eggs have very little carbs. So you can definitely consider these keto friendly.
If you’re following Weight Watchers, and you’re on the Freestyle plan (which has a lot of Zero Point Foods), this is a great recipe.
The eggs, spinach, and turkey are all Zero Point Foods. The cheese is not, but 1 tablespoon is 1 point, and you’re not using that much in each cup, so I personally would count it as zero points (which I know isn’t exactly the proper way to count points, but I count with a bit of grace.
What can you do with the leftover turkey slices?
You can go to the deli counter and get exactly enough slices of turkey for this recipe. But, chances are you’ll go to the lunchmeat section of the grocery store and buy packaged turkey slices (that’s what I do).
This recipe won’t use the entire package, so you will have some leftover.
You can use it to make the following recipes:
More Egg Breakfast Recipes:
These egg cups are one of our favorite breakfast recipe using eggs, but it’s not our only one. Be sure to check out a few of our others below:
- Egg In A Hole with mushrooms and spinach
- Bacon And Cheese Egg Bites
- Air Fryer Breakfast Empanadas with bacon and eggs
- Sausage And Egg Breakfast Pinwheels
- Heart-Shaped Hard-Boiled Eggs
Turkey And Egg Cups
This Turkey And Egg Cups recipe is a really good meal prep breakfast idea. These egg cups are with spinach and feta too.
Ingredients
- 12 slices of thin sliced turkey cold cuts (about 6 oz.)
- 12 eggs
- 3 oz. feta cheese
- 4 oz. fresh spinach
- Salt
- Onion powder
Instructions
- Preheat the oven to 400 F.
- Generously spray a muffin tin with cooking spray.
- Fill each cavity with a slice of turkey.
- Chop the spinach.
- In a bowl, add an egg, some feta, some of the spinach, plus seasoning. Use a whisk to combine the ingredients.
- Pour the egg mixture into the turkey-lined cavity. Repeat until you’ve filled all the cavities of the muffin pan.
- Carefully place the tray directly onto an oven rack. Bake for 20 minutes until the egg is cooked through.
- Let cool a minute or two before removing.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 96Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 194mgSodium 224mgCarbohydrates 1gFiber 0gSugar 1gProtein 8g
Have you tried this Turkey And Egg Cups recipe? Let us know how it went in the comments.
andrea
Wednesday 30th of August 2023
bite size dishes are my favorite and this turkey and egg cup definitely makes it on my list! so so good!
Katie Jenkins
Sunday 17th of July 2016
Oh wow, I love egg dishes, and THIS recipe is the best of both worlds...it looks and sounds amazing AND it's healthy!
I am definitely pinning this bad boy? Thank you so much for sharing your recipe!!! #MeetUpMonday
Alicia Owen
Thursday 14th of July 2016
I love quiche! I never eat in any more, though, because it never turns out right when I make it at home. :( I'll definitely be trying this soon!
Anita
Wednesday 13th of July 2016
This recipe looks so yummy! Thanks for sharing at What's Cookin' Wednesday.
Sandra Garth
Tuesday 12th of July 2016
These would be great for lunch and dinner! Thanks for sharing with us at Celebrate Your Story.