This super easy and quick recipe is almost identical to a breakfast dish that I use to make for Meatless Monday, Shirred Eggs. Pinterest gave me a great idea though for a delicious way to change it up, use lunch meat as a cup for added tastiness and to boost up your protein count.
Sliced Lunch Meat of Choice, I prefer turkey
Toppings of Choice
Preheat the oven to 400
Spray muffin pan with non stick spray
Line muffin cup with one slice of lunch meat
Crack one egg into each lined cup
Sprinkle a small amount of salt and pepper
Top with your choice of cheese, vegetables, sauce, etc.
Bake for around 10-12 minutes, until the yolk is cooked to your liking
(I prefer my yolk a little on the runny side, the lighter side of 10 minutes.)
The first go round I lined two cups each with a slice of turkey lunch meat. I cracked an egg in each respective cup, added a little salt and pepper, and topped it all off with shredded parmesean cheese. Delish!
Second go round I tried two different variations. On one cup I used turkey meat and topped the egg with salt, pepper, and shredded sharp cheddar cheese. For the second egg I used turkey meat and topped it with salt, pepper, and pesto. All three of these variations were awesome in their own way.
Unhealthy tip: Next time I think I'm going to go a little bit further and try a BACON cup. MMMMM....Bacon!!!
Healthy tip: Try your baked egg cups with just egg whites. There are two super easy ways to do this.
1. Seperate the egg whites from the yolk and just cook the cups with the whites.
2. Cook the egg cups a little longer and when you cut into the cooked cups you will be able to easily remove the fully cooked yolk from the middle.