Pepper Turkey and White Cheddar Egg Cups
I LOVE brunch and this recipe is a nice alternative to a richer quiche, and much easier to make. Cooking the turkey before adding the egg gives this dish a nice crunchy bite without over cooking the eggs.
Pepper Turkey and White Cheddar Egg Cups
12 Thinly sliced pieces of deli peppered turkey (or ham)
1 1/2 Cups shredded sharp white cheddar cheese
12 Eggs
2 Tablespoons of chives, chopped small
Salt and Pepper
Cooking Spray
Preheat oven to 350 degrees. Spray 12 cup muffin pan with cooking spray and place a slice of turkey into each cup creating 12 "bowls"( the turkey will overflow from the muffin cup). Bake for 5 minutes and remove from the oven. Crack the eggs into the cooked turkey cups (some of the egg will spill around the cups, but that's OK) and season each with salt and pepper. Place cups back in the oven and bake for an additional 10 minutes. Remove the eggs from the oven, and use a knife to break each yolks, then cover each cup with shredded cheese, and top with chives. Bake for another 10 minutes. Run a knife along the edges of the cooked cups and remove each cup with a spoon. This recipe renders a medium-hard cooked egg. If you prefer a softer egg, bake the cups a few minutes less. Serve immediately.
Makes 12 egg cups
Cooks Note: My daughter makes a batch on Sunday night, then heats them in the microwave in a paper towel for 30 seconds (60 seconds for 2) in the morning for a quick weekday breakfast. Take these to next by serving with Hollandaise sauce
http://foodieworthy.blogspot.com/2014/06/hollandaise-sauce.htm
Pepper Turkey and White Cheddar Egg Cups
12 Thinly sliced pieces of deli peppered turkey (or ham)
1 1/2 Cups shredded sharp white cheddar cheese
12 Eggs
2 Tablespoons of chives, chopped small
Salt and Pepper
Cooking Spray
Preheat oven to 350 degrees. Spray 12 cup muffin pan with cooking spray and place a slice of turkey into each cup creating 12 "bowls"( the turkey will overflow from the muffin cup). Bake for 5 minutes and remove from the oven. Crack the eggs into the cooked turkey cups (some of the egg will spill around the cups, but that's OK) and season each with salt and pepper. Place cups back in the oven and bake for an additional 10 minutes. Remove the eggs from the oven, and use a knife to break each yolks, then cover each cup with shredded cheese, and top with chives. Bake for another 10 minutes. Run a knife along the edges of the cooked cups and remove each cup with a spoon. This recipe renders a medium-hard cooked egg. If you prefer a softer egg, bake the cups a few minutes less. Serve immediately.
Makes 12 egg cups
Cooks Note: My daughter makes a batch on Sunday night, then heats them in the microwave in a paper towel for 30 seconds (60 seconds for 2) in the morning for a quick weekday breakfast. Take these to next by serving with Hollandaise sauce
http://foodieworthy.blogspot.com/2014/06/hollandaise-sauce.htm
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