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5
from 1 vote
Turkey and Red Pepper Egg Cups
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course:
Breakfast, Lunchbox Idea
Cuisine:
healthy, lunchbox, Thanksgiving
Keyword:
leftovers
Servings:
6
egg cups
Calories:
125
kcal
Ingredients
1
cup
chopped turkey
4
eggs
¼
cup
chopped roasted red peppers
2
TBSP
chopped onion
½
cup
of cheese
2
TBSP
milk
Salt and pepper to taste
Instructions
Spray a muffin tin and preheat the oven to 350 degrees F. Divide the turkey into the 6 muffin tins. Top with the red peppers and onion.
Scramble your eggs and divide them in the muffin tin. Top with cheddar cheese.
Bake for 20-25 minutes, till set.
Notes
For sides, we paired the egg cups with strawberries and pistachios
Nutrition
Calories:
125
kcal
|
Carbohydrates:
3
g
|
Protein:
13
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
146
mg
|
Sodium:
644
mg
|
Potassium:
146
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
276
IU
|
Vitamin C:
3
mg
|
Calcium:
99
mg
|
Iron:
1
mg