Breakfast can be such a pain point in our house! There is so much going on—especially on weekdays—that I really like having prepped breakfasts waiting the fridge for me to grab-and-go with ease. A big favorite in our house are these Herbed Goat Cheese and Turkey Egg Cups! They come together in about 15 minutes are are great heated up or cold straight from the fridge!
One of the things I personally love about these egg cups for breakfast is that they’re a great source of healthy fats and protein. I think getting protein is pretty easy for people at lunch and dinner. That’s when big juicy cuts of meat and bean-filled dishes reign supreme, but breakfast can be a little iffy.
A lot of times, breakfast can be all about the carbs and sugar—which is cool, I mean, I love pastries as much as the next gal, but I know for my body, I need to add some protein and fat to make me feel happy and full through the morning. A slice of toast alone has me headed back to the kitchen looking for more food an hour later, but a slice of toast with some egg cups? I’m ready to take on the day!
I love that these egg cups are versatile. For a fancy Sunday breakfast, I’ll cook them until the yolk is runny and serve them over whole grain toast or a perfectly toasted and buttered English muffin. For a grab-and-go breakfast, bake up a few of them to the hard stage, stash them in the fridge and then just nuke them for a few seconds to take the chill off in the morning. Yum!
Of course, you can pretty much take this concept and do whatever makes your heart happy. We’ve actually expanded our egg cup recipe collection to include four more fun combos—make sure to check those out as well. And enjoy this OG egg cup recipe!
Goat Cheese, Turkey, and Egg Cups
These little protein cups are one of my absolute favorite breakfasts. Muffin tin + roasted turkey slice + egg + goat cheese + herb mixture = a power-packed, convenient little breakfast package.
Ingredients
- Cooking spray
- 1/2 teaspoon each dried parsley, dried thyme, dried dill, dried rosemary, kosher salt and pepper
- 8 slices roasted turkey breast
- 8 eggs
- 2 ounces goat cheese
Instructions
- Preheat oven to 425°. Spray eight cups of a muffin tin with cooking spray. Set aside.
- In a small bowl, combine parsley, dill, thyme, rosemary, salt and pepper. Set aside.
- Press a slice of turkey into each of the greased muffin cups. Gently break an egg into each slice of turkey.
- Crumble the goat cheese evenly between each of the eight cups. Sprinkle the top of each muffin cup with the herb mixture, dividing evenly.
- Bake in preheated oven until desired doneness: 10 minutes for runny yolks, 12 minutes for soft yolks, and 14 minutes for hard-cooked yolks. Cooking times will vary based on your oven.
Notes
Feel free to use fresh herbs in place of the dried, just use 1 tablespoon of each of the fresh minced herbs.
Nutrition Information:
Yield: 4 Serving Size: 2 egg cupsAmount Per Serving: Calories: 434Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 515mgSodium: 450mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 67g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Made these and a few other versions of egg muffin cups, and these were BY FAR the favorite! Everyone RAVED about these egg muffin cups. This recipe is so easy, perfect for breakfast or snacking, and relatively low cal. Thanks for sharing!
What is your tip for cooking spray? I don’t like the traditional ones because they seem chemical to me & this recipe looks too yummy for that! What kind of cooking spray do you use? Thanks!!
Does anybody know what the calorie count is here? I’d like to add this to myfitnesspal
What a great idea! Thank you for sharing. I can’t wait to make these at my house, but I have a question before I start: What do you line the muffin cups with? In the pictures I see these yummy looking crusts holding in the protein – how did you make those? Seems much more practical in terms of eating and cleaning to have the egg contained in an edible wrapper!
They are lined with turkey slices. 🙂 If you spray the muffin tins, the cups pop right out.
Brilliant! How did I miss that?! I thought when you said ‘slice of turkey’ that you meant a chunk of cooked turkey, and that it was simply hiding under the egg. Thanks for clarifying!
Hi Cassie!
I would love to make these on a Sunday and take them to work in the mornings to have for breakfast. I was wondering- if you make a dozen on a Sunday and keep them in the fridge- how long would they last?
Thanks!
They are so yummy, they usually don’t last more than 3-4 days in the fridge for us, but I’d say you could get through a whole week. 🙂
I don’t know how long these would last, but I recall reading that hard boiled eggs last 7 days in the refrigerator, 5 days if peeled. I’ve seen numbers as low as 4 days for any cooked egg (with or without the shell). I’m sure it depends on how old the eggs are, how well done they are, and some other variables I’m not aware of. 🙂
So you might want to make a smaller batch on Sundays, and make another batch on Tuesday or Wednesday night while you’re in the kitchen for something else. Or you might be comfortable with doing the whole week on Sunday. It’s certainly worth trying both ways to see which one works best for you.
Was looking for portable grain free breakfast ideas and found these – can’t wait to try!
I’ve made these two weeks in a row now on the weekends, then eat them through the week…and I am OBSESSED! Thanks for the great idea and an easy way to get in protein in the morning. I work in a busy medical practice, so eating every 3 hours just doesn’t work sometimes, so knowing I’ll having something that will keep me full until our official lunch hour is a lifesaver!!
I’m with you about the protein and weight thing. I notice a huge correlation between the two. I pretty much start every day with a protein shake to go, but there are mornings when I’m just not in the mood and really want something savory. I’ve been wanting to make something with egg that I can reheat throughout the week, these egg cups sound awesome! I love that they are baked in turkey cups, my husband will love these too.
Can you scramble the eggs for this? If so, how long do they cook? They look so yummy!
Do you mean scramble them and not bake them? Or do you mean just whisk the eggs before your bake it? If it’s the latter, they’ll cook the same amount of time. The former, I’m not sure it’ll work because the egg and turkey won’t get a chance to seal together in the oven. 🙂