Egg Turkey Cups Food

FESTIVE TURKEY CUPS

Festive Turkey Cups image

Make and share this Festive Turkey Cups recipe from Food.com.

Provided by looneytunesfan

Categories Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 ounce) can refrigerated biscuit dough
1 (2 ounce) package turkey gravy mix
1 cup milk
1 tablespoon butter
1/2 cup frozen peas, thawed
1 cup cubed cooked turkey or 1 cup cooked chicken
1/4 teaspoon thyme

Steps:

Preheat oven to 375*. Press one biscuit onto bottom and up the sides of each cup of two 6 cup muffin pans (will fill 10 cups). Chill until ready to fill.
Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat. Stir in peas, turkey and thyme; heat through. Add gravy mixture. Cook, stirring constantly, until gravy comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened.
Spoon turkey mixture into prepared biscuit cups. Bake 15 minutes.

Nutrition Facts : Calories 306.9, Fat 12.9, SaturatedFat 4.6, Cholesterol 29.8, Sodium 1105.5, Carbohydrate 34.5, Fiber 1.4, Sugar 5.2, Protein 13.3

THE BIGGEST LOSER'S BAKED EGGS IN TURKEY CUPS RECIPE - (4.2/5)

The Biggest Loser's Baked Eggs in Turkey Cups Recipe - (4.2/5) image

Provided by zeechef

Number Of Ingredients 5

Ingredients

6 ounces deli turkey, very thinly sliced
3/4 cup salsa or grilled vegetables
18 large egg whites or 2 1/4 cups liquid egg white or egg substitute (see note below)
2 tablespoons fresh cilantro, chopped
2 tablespoons grated low-fat Cheddar cheese

Steps:

If Using fresh eggs: Separate 18 whites into a medium mixing bowl Add 1/2 teaspoon salt and whisk lightly. Transfer to a liquid measuring cup. Let stand while you prepare the rest of the ingredients. Preheat the oven to 400ºF. Lightly coat each cup of a standard-sized nonstick muffin pan with olive oil cooking spray. Line each muffin cup with 1/2 ounce of the turkey. There will probably be a little excess extending from the top of each cup. Spoon 1 tablespoon of the salsa or grilled vegetables into each cup. Measure 3 tablespoons of the egg whites or egg substitute into each muffin cup. (After the first "muffin," you can pour the whites from the liquid measuring cup to the same level as the fist muffin cup, rather than measuring 3 tablespoons each time.) Place the muffin pan in the oven and bake for 10 to 12 minutes, or until the eggs are puffed and the center is set. Carefully remove the baked eggs from the pan and place 2 egg cups on each serving plate. Garnish with the cilantro and cheese.

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