We are not exactly morning people around here, and figuring out a quick breakfast before we’re off for the day is a challenge. I can manage with coffee and a protein/fruit shake, but the kid gets cranky if she doesn’t have ‘real’ food.
I found this recipe for a healthy make-ahead breakfast, and it’s definitely a keeper! Not sure what to call them – Turkey & Spinach Egg Cups? I made them the second time with ham slices and they were proclaimed better than the first batch. (I also put a teeny bit of curry in them, as well as chives.)
Ingredients:
8-9 large eggs (or 2 cups no-fat egg substitute)
1/2 frozen spinach
1 cup shredded cheddar cheese
1 lb sliced deli turkey
Preheat oven to 350 degrees. Spray a regular sized muffin tray with non-stick spray. Place turkey slices in muffin cups with sides hanging over top. Scramble eggs, season (salt & pepper, basil, parsley – whatever you like) and pour roughly 2 tbsp into each cup.

This is the first batch where I mixed the spinach and cheese in with the egg mixture. It turned out much better the second time when adding them separately like the recipe says. :)
Place a 1/2 tbsp or so of spinach (drained) into cups and cover with 1/2 tbsp shredded cheese.
Bake in oven for 15-20 minutes until egg is done and edges of turkey/ham begin to brown.
Makes 12 egg cups.
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Friday, October 26th is the next local Court day scheduled for Gold River.





















































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