Turkey Egg Cups Recipe
This was a pretty easy and healthy brunch alternative. I made this recipe just for myself and 2 muffin tins was a good amount. It would be an easy breakfast or brunch to make for more people as well, by filling the whole muffin tin.
The main spice in this dish is Hot and Spicy Oregano, a spice we grow in our garden and I’m a particular fan of mixed with eggs.
View this recipe at my blog: www.3peppers-recipes.com
Ingredients
- 2-3 Red Potatos
- 4 Slices Turkey( I used the cracked pepper kind since it is what we already have for lunch sandwiches)
- 3 Eggs
- 1 Tbsp Chopped fresh Hot and Spicy Oregano
- Sprinkle of Parmesan Cheese
- salt and pepper
Directions
- 1. Partially peel and dice the 2-3 Red Potatos and cook them in a frying pan sprayed with a very little amount of oil. You want to get them on the dryer side. Salt and Pepper to taste
- 2. In a muffin tin, spray two cups lightly with olive oil spray and line tins with turkey slices
- 3. Spoon potatoes equally into the turkey cups.
- 4. Crack and scramble the eggs in a separate bowl, add a tiny bit of water to get them to fluff nicely. The mix in the Hot & Spicy Oregano. Pour eggs evenly over potatoes into both turkey cups. Sprinkle with Parmesan Cheese.
- 5. Cook in oven at 400 Degrees for 15 minutes
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 709g | |
| Recipe makes 2 servings | |
| Calories 730 | |
| Calories from Fat 160 | 22% |
| Total Fat 17.78g | 22% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 524mg | 175% |
| Sodium 376mg | 16% |
| Potassium 2415mg | 69% |
| Total Carbs 42.85g | 11% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.17g | 2% |
| Protein 95.41g | 153% |
