Turkey Vegetable Egg Cups (C1)
Recipe Adapted by: Simmie Sinow
From Biggest Loser Recipe
12 slices thinly sliced deli turkey (direct from your butcher, sliced from turkey breast, not pre-packaged)
3/4 cup salsa or marinara sauce
Fresh cut up vegetables
18 large egg whites or 2 1/4 cups liquid egg white or egg substitute
Up to 2 Tbsp fat-free cheese of your choice per muffin
Preheat the oven to 400ºF.
These can be made in either a standard size muffin tin or a jumbo sized tin.
Lightly coat each cup of your nonstick muffin pan with olive oil cooking spray.
If you are using fresh eggs, separate the egg whites into a large measuring cup and whisk.
Line each muffin cup with 1 slice of turkey. If there is some excess on top, that is ok--fold it into the muffin cup.
Spoon 1 Tbsp salsa or marinara (marinara has a lot less sodium) into each cup.
I put one baby spinach leaf on top of the salsa/marinara and then add some of the cut up vegetables (I use mushrooms, bell peppers and either green beans or asparagus).
For standard-sized muffin tins: Measure just under 1/4 cup (actually 3 Tbsp) of the egg whites or egg substitute into each muffin cup
For jumbo-sized muffin tins: Measure 1/3 to 1/2 cup of the egg whites or egg substitute into each muffin tin
Top with some of the fat-free cheese of your choice (1 Tbsp was enough for the Jumbo sized ones I made).
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. For Jumbo muffins, bake for approximately 30-45 minutes.
Carefully remove the baked eggs from the pan and get ready to enjoy!
These can be stored for a week or so in your refrigerator. Freezing them and then re-heating works ok, but not great.