Recipe by Jamie Free
Total Time: 35 minutes
Prep: 10 minutes
Cook: 25 minutes
Yield: 6 servings
Eggcups to the rescue! It is everything amazing about breakfast ready to roll in the morning and help you out the door!
These store well in the fridge and warm up quickly in the microwave for those mornings on the go! 30-35 minute total prep time and you have breakfast handled for the week!
What You’ll Need
Non-stick cupcake pan
12 oz. ground turkey (cooked)
4 oz. favorite shredded cheese combo (we use cheddar jack)
12 eggs or equivalent in liquid egg whites
Macros per egg cup – 111 Calories, .5g Carbohydrate, 11g Protein, 7.5g Fat
1: Pre-heat oven to 350*
2: Separate an oz of ground turkey into each individual cupcake pan cup
3: Separate egg whites from dozen eggs into blender.
4: Add shredded cheese mixture to blender.
5: Blend eggs whites and cheese together for around 60 seconds. Want the cheese integrated into eggwhites – not fully blended down.
6: Add mixture from blender to cupcake holes covering ½ way the first time around. Pass through a second time (a lot of the cheese will be towards the bottom of the mixture) and fill the cups evenly with a little space left from the top.
7: Bake at 350* for 20-25 minutes depending on preference on cheese crispiness