The easiest meal-prep breakfast has arrived… my Turkey Veggie Egg White Cups are a delicious, protein-packed breakfast that is super easy to prepare ahead of time, so you can grab them and “go” on a busy day. Whether you’re headed back to school, or preparing for another work week, you’re gonna love this easy breakfast recipe.
Breakfast is one of those meals where I just want something quick, nutritious, and delicious. Anyone else feel me on that one? While I love cooking an elaborate breakfast every now-and-then, most days, I really just want something easy. Back in my eating disorder days, this looked like going to the coffee shop and getting a pastry, or even getting as fast food breakfast… eek.
Now, don’t get me wrong, there’s absolutely NOTHING wrong with doing this every now and then. But when it’s most days out of the week, that becomes a problem, and that’s a sign that it’s time to explore healthier options.
Luckily, these Turkey Veggie Egg White Cups are SO easy to make and take less time to make than going to the drive thru… true story. My goal with all of my recipes is to show you how easy and delicious eating healthy can be, and this recipe holds true to that testament!
What You Need to Make These Turkey Veggie Egg White Cups
- Egg Whites: I love egg whites because they’re high in protein, low in calories, and low in fat, making them a great option pre and post workout.
- Cheese: I use a little shredded mozzarella or goat cheese in this recipe, but you can use any cheese you like!
- Turkey: Turkey slices make for the perfect “blanket” around your eggs, and get nice and crispy in the oven. It’s delicious!
- Salt and Pepper: I always season my eggs with salt and pepper, and you should, too.
- Veggies of Choice: I loaded my egg white cups with kale, tomatoes, and chopped bell peppers, but feel free to throw in whatever veggies you like!
How to Make These Turkey Veggie Egg White Cups
Making these egg white cups is so easy! If a quick and easy breakfast is calling your name, then I’ve GOT YOU. This may be my easiest breakfast recipe yet!
- Start by greasing a muffin tin with some oil or butter. Gently fold your turkey slices and place them inside, similar to how you would with muffin tin liners.
- Preheat the oven to 350 F.
- In a separate bowl, whisk together your egg whites, salt, pepper, and cheese.
- Pour the mixture into the muffin tins and add your veggies on top.
- Sprinkle with more cheese, if desired, and bake for 20 minutes.
- Let cool, and enjoy!
Storing Instructions for These Turkey Veggie Egg White Cups
This recipe yields a full tray of egg white cups (12, for a standard muffin tray), so depending on how many you eat at once, or how many people you’re making them for, you’ll likely end up with leftovers. Yay!
I recommend storing your egg white cups in an airtight container in the fridge, for up to one week. When you’re ready to eat them, you can pop them in the microwave, or put them back into the oven at 350 F for 6-7 minutes.
A Note on Meal Prepping
As mentioned above, these egg white cups are AMAZING for meal prepping because they almost always yield leftovers. You can refer to the storing instructions above for more information on storing and reheating. But for me, I like to make 1-2 trays of these at once, to eat throughout the week.
This makes for a super easy breakfast meal prep, and is also great to take on-the-go! I would have loved and easy and nutritious breakfast like this to take with me to the office when I was back in my law practicing days.
If you make this recipe, please be sure to leave a comment/rating below. And, since I practically live on Instagram, be sure to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
- 12 Eggs, whites only
- 1 Cup Shredded Cheese, I use mozarella or goat cheese
- 1 Cup Veggies of Choice, I use bell peppers, tomatoes, and kale
- 12 Slices Turkey Breast
- Salt and Pepper to Taste
Instructions
- Start by greasing a muffin tin with some oil or butter. Gently fold your turkey slices and place them inside, similar to how you would with muffin tin liners.
- Preheat the oven to 350 F.
- In a separate bowl, whisk together your egg whites, salt, pepper, and cheese.
- Pour the mixture into the muffin tins and add your veggies on top.
- Sprinkle with more cheese, if desired, and bake for 20 minutes.
- Let cool, and enjoy!
Recipe In Action
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