These baked egg cups combine seasoned ground turkey and diced bell pepper. The recipe makes 12 cups, or six servings of two cups each.
Ingredients
- 12 eggs
- 1 teaspoon Montreal steak seasoning blend
- 1 red, orange, or green bell pepper, diced
- ½ pound 99% fat-free ground turkey breast
- ½ teaspoon ground sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried marjoram
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F. Coat a standard 12-cup muffin tin with nonstick cooking spray.
- Coat a large nonstick skillet with cooking spray and place it over medium heat.
- Add the ground turkey, sage, salt, black pepper, red pepper flakes, and marjoram. Cook for 7–10 minutes, stirring consistently to prevent sticking, until the turkey reaches 165°F (74°C).
- While the turkey cooks, beat the eggs with the Montreal steak seasoning for 2–3 minutes, until well mixed and fluffy. Stir in the diced bell pepper.
- Divide the cooked turkey evenly among the 12 muffin cups.
- Pour the egg mixture over the turkey, filling each cup about three-quarters full.
- Bake for 30 minutes, until the egg centers reach 160°F (71°C).
Yield
Makes 12 egg cups, or 6 servings of 2 cups each.
Storage
Refrigerate cooled egg cups in a covered container and use within 4 days.
