These Grab-and-Go Breakfast Egg Cups pack ground turkey, feta, and vegetables into a portable, protein-rich bite you can eat with one hand. Bake one tray on Sunday and you have four mornings sorted without touching a pan on a weekday. They reheat beautifully, so breakfast stays flavorful even on your busiest days.
About 35 minutes start to finish, including roughly 10 minutes of prep and 20 minutes in the oven.
Per serving (makes 4): 282 cal · 24.6g protein · 3.9g carbs · 18.5g fat
Ingredients
- 8 oz eggs
- 8 oz ground turkey
- 1/2 cup feta cheese
- 1 cup spinach
- 1 cup bell pepper
- 1 tbsp olive oil
- 1 tsp black pepper
Instructions
- Heat olive oil in a skillet and brown the ground turkey with diced bell pepper.
- Stir in chopped spinach until wilted, then remove from heat.
- Whisk eggs with black pepper in a bowl.
- Divide turkey mixture into a greased muffin tin, pour egg over, and top with crumbled feta.
- Bake at 375°F for 18-20 minutes until set. Cool and store for the week.
Meal prep & storage
This recipe is built for batching, so double it if you have a second muffin tin free. Store the cooled egg cups in an airtight container in the fridge for up to 4 days, or freeze them individually for up to 2 months. Reheat in the microwave for 30-45 seconds from the fridge, or about 90 seconds from frozen, until warmed through.
Swaps
Ground chicken, lean ground beef, or crumbled chicken sausage all work in place of turkey without changing the technique. Swap feta for shredded cheddar, goat cheese, or a dairy-free feta-style crumble if you prefer. Kale or chopped broccoli can stand in for spinach, and diced onion or mushrooms make an easy addition alongside the bell pepper.
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