Turkey Bacon and Egg Breakfast Cups

Nutritional Information

Per serving

Calories:

320

Protein:

24 g

Fat:

20 g

Carbohydrates:

10 g

Sodium:

1120 g

Credit
Turkey Farmers of Canada

Ingredients

18 - 24 pieces turkey bacon
6 pieces sandwich bread
12 eggs
2 tbsp chopped chives
2 tbsp grated cheese
Salt and pepper to taste

TIP: You can make these Turkey Bacon and Egg Breakfast Cups and keep them in the fridge for up to 5 days. Re-heat gently in the microwave in 30-second increments until warmed through for a quick weekday breakfast.

Directions

Preheat oven to 350F (180C).
Spray the bottoms and sides of 12-cup muffin tin with cooking spray.
Line each muffin cup with 1 1/2-2 pieces of turkey bacon. Overlap the pieces to create a cup.
Using a 3-inch cookie cutter, stamp out 12 rounds of sandwich bread. Place in the bottom of each muffin cup.
Top each muffin cup with one egg. Season with salt and pepper to taste.
Bake for 20-25 minutes or until egg whites are set.
Top each egg cup with a pinch of cheese and chives. Let cool for 5 minutes before running a knife along the inside of the cups to loosen the edges. Remove from tins.
Serve immediately.