Our reader's convenient cups are full of protein to fuel you for the day, whether you eat them as a snack on Saturday morning or serve the pretty packages atop half an English muffin for brunch.
Photo: Gregory James, Food Styling: Jessica Colley
By Susan Bentley
Serves: 12
Hands-on time: 15 minutes
Total time: 33 minutes
Hands-on time: 15 minutes
Total time: 33 minutes
INGREDIENTS:
- 12 1-oz slices deli-fresh, all-natural, low-sodium turkey breast
- 1/2 cup shredded low-fat old cheddar cheese, divided
- 1/4 cup finely chopped green onion
- 12 eggs
- Fresh ground pepper to taste
INSTRUCTIONS:
- Preheat oven to 400°F.
- Cut parchment paper into 12 4-inch squares. Arrange 1 piece of parchment in each of 12 muffin cups.
- Place 1 slice of turkey breast over of parchment in each cup, using fingers to line cups with turkey. Divide cheese and onion evenly among cups, then break 1 egg into each. Sprinkle evenly with pepper.
- Bake on middle rack of oven for 18 to 20 minutes, depending on desired firmness of yolk.
Nutrients per cup: Calories: 105, Total Fat: 6 g, Sat. Fat: 2 g, Carbs: 1 g, Fiber: 0 g, Sugars: 0.5 g, Protein: 12 g, Sodium: 274 mg, Cholesterol 227 mg
READER RECIPE TESTER
Meagan Olson
“I love making this dish for a number of reasons. It is simple to make, it’s nutritionally sound and by baking them in a muffin tin everyone gets to eat together! That and they look so gourmet everyone thinks that I’ve taken a ton of time to prep them! They will be on the table for Father’s Day this year but are simple enough for any Saturday afternoon.
”
Meagan Olson
“I love making this dish for a number of reasons. It is simple to make, it’s nutritionally sound and by baking them in a muffin tin everyone gets to eat together! That and they look so gourmet everyone thinks that I’ve taken a ton of time to prep them! They will be on the table for Father’s Day this year but are simple enough for any Saturday afternoon.
”
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