Egg and Toast Breakfast Cups Recipes

• Meat

  • 3 slices Nitrate-free deli turkey or vegan turkey substitute

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Kosher or sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 6 slices Whole wheat bread

• Dairy

  • 1/2 cup Cheddar cheese, grated reduced-fat

Found on skinnyms.com

Description

Ingredients

• 6 slices whole wheat bread, crusts removed
• 3 slices nitrate-free deli turkey or vegan turkey substitute, sliced in half, optional*
• 1/2 cup grated reduced fat cheddar cheese, optional*
• 6 large eggs
• 2 tablespoons olive oil
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper

Directions

• *Note that turkey and cheese are both optional ingredients. This recipe can be made with just eggs and toast, if desired.
• Preheat oven to 375 degrees. Spray 6 cups in a muffin tin with cooking spray or lightly grease with olive oil. Lightly press each slice of bread into a round. Fold over and press edges of bread to fit in the muffin cup, if necessary.
• Brush each slice of bread with olive oil. The back of a spoon can be used if you do not have a pastry or basting brush. Sprinkle the bottom of each cup with cheddar cheese, if using. Add a layer of turkey, folded over to fit if using.
• Crack an egg into each bread round. Sprinkle with salt and pepper. Bake for about 20 minutes, until the whites of the eggs are set.
• Serve and enjoy!