Keywords: quick, eggs, turkey, breakfast, gluten-free
Serves: 12
Prep Time: 5 minutes
Total Time: 25 minutes
Equipment: muffin pan, oven, mixing bowl, whisk, knife, measuring cups, measuring spoons
Ingredients:
- 12 slices of gluten-free deli turkey
- 10 eggs
- ½ cup bell pepper diced
- 1 cup spinach
- ½ cup shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Directions:
- Preheat the oven to 350°F and lightly grease your muffin tin.
- Line each muffin cup with a slice of turkey.
- In a mixing bowl, combine eggs, bell pepper, spinach, cheese, salt, pepper and whisk together.
- Pour ¼ cup of the egg mixture into each turkey cup.
- Bake in the oven for 20 minutes.
Variations:
- Other ingredients such as mushrooms, onions, chives, and tomatoes can be added to your egg mixture.
Notes:
- Keeps for 4 days refrigerated in an airtight container.
- Reheat in the microwave for 30 to 45 seconds.
Nutrition Notes:
- Eggs are a good source of protein and are relatively inexpensive, making them a great breakfast option. Chopping up different vegetables for your egg cups is a good way to add variation to your vegetable intake.
Savings Tip:
- Buying eggs in bulk and vegetables in season can reduce the cost.
Nutrition Facts:
| Serving Size | 1 egg bite |
| Number of Servings | 12 |
| Energy (kcal) | 99 |
| Total Fat (g) | 5.7 |
| Saturated (g) | 2.2 |
| Cholesterol (mg) | 149.7 |
| Sodium (mg) | 333.4 |
| Total Carbs (g) | 1.4 |
| Dietary Fiber (g) | 0.3 |
| Total Sugar (g) | 0.8 |
| Added Sugar (g) | 0 |
| Protein (g) | 9.9 |
| Vitamin D (mcg) | 0.9 |
| Calcium (mg) | 56.1 |
| Iron (mg) | 0.6 |
| Potassium (mg) | 151.2 |