Turkey Spinach Egg Cups

Turkey Spinach Egg Cups

  • Author: Cassie Johnston
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 6 egg cups
  • Category: Breakfast


I love giving myself a little burst of greens in the morning—it seems like such a nice way to kick of a healthy day!

Gluten-free, Paleo, AIP, Dairy-Free, Grain-Free


  • Cooking spray
  • 6 slices roasted turkey breast lunch meat
  • 1 1/2 cups chopped baby spinach
  • 6 eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder


  1. Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray.
  2. Line each of one of the sprayed cups with one slice of the turkey breast.
  3. Divide the chopped spinach evenly between each cup, pressing down to pack in.
  4. Carefully break an egg into each cup—it’s okay if a little bit spills out of the turkey “bowl.”
  5. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups.
  6. Bake in preheated oven for 10-12 minutes (for a soft yolk) or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.
Skip to toolbar