Tuesday, March 30, 2010

Turkey & Egg Cups on Spinach - Low Carb, Too!

I've seen a lot of different recipes all over the Internet for eggs and ham baked in muffin tins but I didn't see any for turkey and eggs baked this way. My local grocery had turkey breast deli meat on sale for a really good price so turkey it was, instead of ham.

I figured that it wouldn't be that difficult to put a few ingredients together to come up with something similar to the pictures I've seen. Since I was planning on making only two turkey and egg cups, I decided to use silicone baking cups instead of a muffin tin. The silicone cups worked perfectly. I ended up with these delicious turkey cups that were filled with a soft-baked egg. My decision to serve them on top of spinach came from my love of spinach in quiche and omelets. I sprinkled fresh Parmesan cheese on top of everything. This dish was delicious! (If I do say so myself!)

Turkey & Egg Cups on Spinach
recipe makes 2 cups

1 egg per serving (2)
1/2  slice of turkey breast deli meat per serving (1 whole slice cut in half)
1/4 tsp garlic powder x 2
1/4 tsp onion powder x 2
1 silicon baking cup per serving
non-stick baking spray
1 can of spinach, drained well
fresh grated Parmesan cheese

Preheat oven to 400*

Set silicone baking cups on a baking tray. Lightly spray each cup with non-stick spray.

Line each cup with 1/2 slice of turkey, trimming to fit, if necessary. I used large eggs in each cup because I wasn't planning on adding anything else to the cups. The large egg filled the cup perfectly. If you want to add veggies or cheese to the cups, I would recommend using small, or at least medium-sized eggs so that you have some extra room so the egg doesn't overflow when it's baking.

Sprinkle the garlic and onion powder on top of each egg. Stick the baking pan into the oven. Bake for 13 minutes to achieve a yolk that is still partially soft and "dippy".

Drain the spinach; pour into a microwavable dish. Heat through. Divide the spinach equally onto two plates.

Top the spinach with one or two turkey and egg cups. Sprinkle freshly grated Parmesan cheese on top of everything.

Serve immediately.


KKSC2NC said...

This looks awesome!!! BTW tried your recipe for Sloppy Joe stuffed peppers. YUM-O my picture didn't turn out as nice as yours lol but it was great..Thanks for the inspiration.

Tami said...

I'm so happy that you enjoyed the stuffed peppers!

I'm happy that you find inspiration in my blog! I'm off to check out your peppers now. :)

KKSC2NC said...

OK, silly question...is this one serving or two or both?? I have never used the silicone cups..looks like I may need to swing by Target and check em out!

Romney Family said...

Tami~ I totally think it would be just fine without the bread crumbs!! It has them because when you make chicken cordon bleu they are covered in bread crumbs. It would work just great!!! Jessie from www.foodbringsfamiliestogether.blogspot.com

Tami said...

Since eggs are so low carb, you can easily eat both of them for dinner. I ate both of them. I divided the spinach into two servings - my husband ate the rest of it. Watch the carb count on the canned spinach. Let me know if you try them! :)

Thanks, Jessie, I'm going to try the casserole soon. I know that my family will love it.

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