Turkey and Egg Breakfast Cups
Start your day strong with these protein-packed Turkey and Egg Cups, perfect for a quick, savory breakfast.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 12 slices Low-sodium Turkey Breast, Natural & Fresh (1 oz each)
- ¼ cup Tomato, Chopped
- ¼ cup Green Onion, Finely Chopped
- 12 Eggs
Preparation
Step 1
Set your oven to 375°F (190°C).
Step 2
Lightly grease a 12-cup muffin tin or use silicone muffin liners.
Step 3
In a small saucepan, heat water, apple cider vinegar, and sea salt over medium heat.
Step 4
Line each muffin cup with a slice of turkey breast, pressing it gently to form a cup shape.
Step 5
Evenly divide the chopped tomatoes and green onions among the turkey cups.
Step 6
Crack one egg into each turkey cup.
Step 7
Place the muffin tin in the oven and bake for 15-18 minutes, until the egg whites are set and yolks are cooked to your preference.
Step 8
Carefully remove the turkey cups from the muffin tin and serve warm. Enjoy!
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