Turkey Nest Egg Cups Food

EGG & TURKEY CUPS

Steps:

• Preheat oven to 400°F. Cut parchment paper into 12 4-inch squares. Arrange 1 piece of parchment in each of 12 muffin cups. Place 1 slice of turkey breast over of parchment in each cup, using fingers to line cups with turkey. Divide cheese and onion evenly among cups, then break 1 egg into each. Sprinkle evenly with pepper. Bake on middle rack of oven for 18 to 20 minutes, depending on desired firmness of yolk.

BIRD'S NEST BREAKFAST CUPS

Steps:

• 1. Preheat oven to 350. In a lrg skillet, cook bacon over med heat for 2 min on each side, till partially set but not crisp.
• 2. Coat 6 muffin cups with cooking spray; wrap two bacon strips around the inside of each cup.
• 3. Fill each cup with 1/4 cup egg beaters; top with cheese.
• 4. Bake for 18-20 min.; or till eggs are set. Cool for 5 min. before removing from pan. Sprinkle with chives, or parsley. Great for brunches or on-the-go.

TURKEY NEST EGG CUPS

Steps:

• Preheat oven to 425.
• Spray bottom and sides of oven-proof bowl (or muffin tins).
• Spread stuffing along sides and bottom, making a "nest".
• Bake until stuffing has dried and is slightly crispy (15-20 minutes or more, depending upon how moist the stuffing is). Turn oven down to 350.
• Add turkey to bottom of nest.
• Crack 2-3 eggs in a cup, being careful not to break yolks.
• Pour eggs into nests.
• Bake until egg whites are done, about 15 minutes.
• Options include sprinkling some shredded cheese on top a few minutes before they're done, but this moves away from normal Thanksgiving fare. If you have leftover gravy, pour it on. I find the seasonings in the stuffing are enough to preclude adding additional seasoning, but this is to taste.

TACO EGG CUPS

Steps:

• Preheat oven to 350 and spray a muffin tin with Pam.
• Warm the refried beans up a little in the microwave.
• Spread the beans in the middle of each tortilla and as you finish each one, form them into each of the muffin cups (you just need to put a fold in one side!).
• Put one teaspoon of salsa in the bottom of each cup and sprinkle the diced jalapeno among the cups, if using.
• Crack one egg into each cup, then sprinkle with some cheese.
• Bake in the oven until the eggs are set!

LOW-FAT BACON & EGG CUPS

Steps:

• Preheat oven to 350 degrees.
• Spray 6 muffin cups with cooking spray.
• Line each of the muffin cups with a slice of bacon going around the sides, not covering the bottom.
• Fill each cup with one egg.
• Sprinkle with shredded cheddar.
• Bake for 18 minutes.

FESTIVE TURKEY CUPS

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.

BIRD NEST EGG CUPS

Steps:

• Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they're finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cups Top with bacon and a sprinkle of extra cheese Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled. Notes: I like to break the yolks in my eggs a bit once I put them into the hash brown cups When I cheat on these, I use the Oscar Meyer Bacon pieces found in the "salad dressing" section of the grocery store. They're the closest thing to fresh bacon I can find, and all-natural. :) You can also experiment with ham, sausage, and veggies to make them your own!