Turkey and Egg Breakfast Cups

As I was perusing around WholeFoods the other day, I came to the deli meat counter which I always avoid.

I mean, Wholefoods has some great products and meat selection, but deli meats are something I was just never interested in. Especially when you hear about all the added salts, sugars, and nitrates used in the meat, it’s not something that is Qualitarian approved!

But I learned that the turkey was freshly roasted, contains no nitrates, salts and sugars and the ingredient list read – turkey, garlic, herbs. I was a-ok with that!

I had this idea to make these egg cups cooked inside bacon or turkey, and so I bought myself 6 slices and came home to make this delicious concoction that I was dreaming up!

This is a no-excuse breakfast! Uncomplicated, simple, healthy, few ingredients, little mess. What more could you ask for?

These breakfast cups are great for on the go, and great as a healthy protein rich breakfast to fuel your kids (and yourself of course) before sending them off to school. Or, better yet, make a few in the morning and pack them up for lunch. Served with a simple green salad, or better yet, The Best Kale Salad Ever Recipe, and you’ll be nourished, happy, full and fuelled for your day!


Turkey and Egg Breakfast Cups
Yields 6
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Prep Time
5 min
Total Time
15 min
Prep Time
5 min
Total Time
15 min
  1. 6 slices of nitrate/hormone/antibiotic-free turkey, organic preferably
  2. 6 eggs
  3. 1 1/2 tbsp fresh parsley, chopped
  4. 1 tsp dried chili flakes
  5. 1 tsp dried oregano
  6. 6 cherry tomatoes, sliced in half
  1. Preheat oven to 350F. Grease 6 muffin cups with olive or coconut oil.
  2. Place turkey inside muffin cups creating a 'cup' or 'pocket' to pour in eggs.
  3. In a bowl or measuring cup (I used a measuring cup which made it easy to pour), whisk eggs with herbs. Pour into turkey cups. Add chopped tomatoes evenly amongst cups and sprinkle each with sea salt and black pepper.
  4. Bake for approximately 10-12 minutes. I left mine in for 12 minutes. They were slightly runny but still held together quite nicely. You can leave them in for 2 minutes longer if you prefer your eggs more cooked through.
  1. Get creative! You can add bacon, chopped broccoli, or a sprinkling of cheese on top. Use up different veggies in your fridge to create the perfect breakfast cup for you!
Holistic Wellness https://holisticwellness.ca/


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Roasted Asparagus with Walnuts & Veggie Egg Muffins for Meatless Monday!

Happy Monday everyone! Hope you enjoyed the beautiful warm sunny weather on the weekend?! I know it can be tough to get back into ‘work’ mode come Monday morning, but with 2 easy, simple and nutritious recipes, you can have breakfast, lunch or dinner on the table in no time! These recipes are so versatile you can eat them at any meal! Enjoy!

Roasted Asparagus with Walnuts

1 bunch asparagus
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh squeezed lemon juice
pinch sea salt
black pepper
1/2 cup walnuts

Preheat oven to 375. Spread asparagus onto a pan lined with parchment paper. Mix olive oil, balsamic, lemon juice, salt and pepper together. Pour mixture over asparagus, mix well. Roast in oven for approximately 15 minutes. Top with walnuts and serve.

Veggie Egg Muffins
You will love the simplicity of this recipe! Feel free to add any veggies you like! Makes 4 large muffins or 8 small muffins. Enjoy!

1/2 tsp coconut oil
1/2 medium onion, chopped
1/4 red pepper, chopped
8 eggs
salt and pepper to taste

Preheat oven to 400. Grease muffin tin with coconut oil. Rinse and chop all veggies into 1/4 inch pieces. Divide vegetables evenly between muffin tins. Whisk the eggs, then pour into tins, dividing it evenly. Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg. Bake for 18-20 minutes.

Happy Meatless Monday!
Enjoy this beautiful Day!

Health & Abundance,
Samantha πŸ™‚

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