Turkey Cheddar Egg Cups

Turkey Cheddar Egg Cups with Onions, Mushrooms, and Jalapenos for Breakfast 

I spend Sunday afternoons cooking breakfasts and lunches for the work week ahead. These egg cups are packed with protein and veggies and keep me satisfied until lunchtime. In fact, most days I’m not hungry for lunch until late afternoon- and I am a hungry lady!

First, preheat your oven to 375.

Egg Cups, Veggies

Dice onion*, jalapeno, and mushrooms. I used sweet onion and just regular salad mushrooms (they were $0.98) but you can use whatever veggies you want.

*For an easy dice on the onion, see my How-To category: How to Quickly Dice an Onion.


Heat oil on a saute pan. Once smokin’ hot, dump all the veggies on it and saute the veggies to your preference of done-ness.  I personally enjoy a nice brown, caramelized onion. This usually takes about 7 minutes on medium-high heat.


While your veggies cook, spray a muffin pan with non-stick spray, and place one slice of turkey lunch meat to form a cup in each of the muffin slots. I only did 10- two for each day of the work week.

This part is where you can feel free to do your own thing. In the past, I’ve used spinach and part-skim (or whole milk) ricotta cheese- which is delicious. This time I used regular ole Mexican shredded cheese and chives, only about 1-1/2 teaspoons of cheese in each cup.


When your veggies are sautéed, cool them for a few minutes by transferring to a paper plate and sticking in the freezer. This will both stop the cooking process and prevent the hot veggies from cooking the eggs inconsistently. They don’t have to be down-right cold, they can be a bit warm. Just not fresh off the stove hot.

Once cooled, separate the batch of veggies into 10 even portions. No need for a scale or measuring cup, just eye-ball it.

One egg at a time, crack an egg into a bowl and scoop a portion of the veggies into the same bowl. Whip until it’s mixed, and pour into one cup. Repeat for the rest of the muffin slots you’ve prepared.

Top with another teaspoon or two of shredded cheese and chives (or you could top with some leftover jalapeno or whatever you’d like).


Cook for about 10-15 minutes, or until it reaches your desired level of done-ness. We have a toaster oven at work, so ideally I would cook mine just a tad under so that I could reheat in the toaster oven each morning without totally over cooking them. The egg cups in the image above are a bit over, courtesy of multitasking a bit too much on my part!

Then I transfer two at a time to a zip-lock sandwich bag, and stick in the fridge- no need to freeze unless you’re planning on making a large batch as you should only keep them in the fridge for about five days.


1-2 Tbsp Olive Oil 

10 eggs, whole 

1/2 C Shredded Cheese 

1Whole Sweet Onion 

1 Whole Jalapeno 

1-1/2 C Sliced Mushrooms 

Chives, to taste 

10 Slices of Turkey Lunch Meat


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