Tuesday, November 11, 2014

Turkey Vegetable Breakfast Egg Cups

Recipe Adapted by: Simmie Sinow

From Biggest Loser Recipe



12 slices thinly sliced deli turkey (direct from your butcher, sliced from turkey breast, not pre-packaged)
3/4 cup salsa or marinara sauce
Fresh cut up vegetables
18 large egg whites 

These can be made in either a standard size muffin tin or a jumbo sized tin.

Preheat the oven to 400ºF. 

Lightly coat each cup of your nonstick muffin pan with coconut oil or olive oil cooking spray.

Separate the egg whites into a large measuring cup and whisk.

Line each muffin cup with 1 slice of turkey.  If there is some excess on top, that is ok--fold it into the muffin cup.

Spoon 1 Tbsp salsa or marinara (marinara has a lot less sodium) into each cup.

I put one baby spinach leaf on top of the salsa/marinara and then add some of the cut up vegetables (I use mushrooms, bell peppers and either green beans or asparagus).

  • For standard-sized muffin tins: Measure just under 1/4 cup (actually 3 Tbsp) of the egg whites or egg substitute into each muffin cup
  • For jumbo-sized muffin tins: Measure 1/3 to 1/2 cup of the egg whites or egg substitute into each muffin tin

Top with some more of the salsa.

Place the muffin pan in the oven and bake for 10 to 12 minutes, or until the eggs are puffed and the center is set.  For Jumbo muffins, bake for approximately 30-45 minutes.

Carefully remove the baked eggs from the pan and get ready to enjoy!

These can be stored for a week or so in your refrigerator.  Freezing them and then re-heating works ok, but not great.

1 comment:

  1. 3 Researches SHOW How Coconut Oil Kills Waist Fat.

    This means that you literally get rid of fat by consuming Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical journals are sure to turn the traditional nutrition world upside down!

    ReplyDelete