Italian-Style Baked Egg Cups

And the muffin love continues…but this time in savory egg form! Lately, I’ve been on a sweet muffin kick but woke up this morning in the mood for veggies and protein for breakfast. This recipe was inspired by Rachael Ray’s Ham, Leek and Gruyere Baked Egg Cups – I saw her make these a while back on Food Network and was looking forward to making my own version…these did not disappoint!

With a different twist on a quiche or an egg scramble, these single-serving baked egg cups are portable and easy to take on-the-go. If you are tired of the same old breakfast shake, protein bar or sweet muffin, give these a try!

This recipe is flexible and can be tweaked to your liking, see recipe notes below for ideas on flavor variations. You could serve this high-protein dish for a light dinner or brunch alongside a salad and fresh fruit.

Italian-Style Baked Egg Cups

Ingredients

6 slices of nitrate-free turkey slices (I used reduced-sodium deli slices at Sprouts)
1 tsp coconut oil (butter or your favorite oil could also be used)
1/3 cup chopped onion
2 small or 1 large garlic clove(s), minced
3-4 mushrooms, chopped
1 1/2 cups of fresh spinach
2 tsp Italian seasoning
3 eggs
salt and pepper to taste
2-3 Tbsp parmesan, shredded

Directions

1. Preheat oven to 375F. Grease 6 muffins cups (I used the silicone baking cups so I could bake in my toaster oven) and fold the turkey slices inside making a cup (depending on size of slices, you may have to fold in half).
2. In a small skillet, melt the oilt over medium-high heat.  Add the onion, garlic and mushrooms and cook for 2 minutes, stirring occasionally. Add spinach and cook until wilted, about one minute. Set aside to slightly cool.
3. Meanwhile, in a small mixing bowl, add italian seasoning, eggs, and salt and pepper to taste. Whisk until eggs are combined.
4. Divide the spinach-onion mixture evenly and spoon into the turkey-lined cups. Pour the egg mixture evenly into the cups and top with shredded cheese.
5.  Place the muffin pan (or silicone cups) onto a baking sheet and bake in preheated oven to 15 minutes or until eggs are set. Remove from oven and let cool slightly before removing from pan and enjoy!

Makes 6 egg cups

Recipe Notes: You can easily switch up the flavors by using different meats, such as ham, bacon, canadian bacon, pancetta, prosciutto etc. Substitute different herbs and spices for the italian seasoning – a southwestern twist would be delish with taco seasoning or use greek seasoning for a change. Vegetables in this recipe can be replaced to suite your tastes as well as the cheese; goat cheese, feta, cheddar or cotija would all be yummy!