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Turkey Egg Cups

Turkey Egg Cups

Turkey Egg Cups with a Side of Yum!

Holiday meals are fabulous, but what about breakfast? As many say, breakfast is the most important meal of the day, but sometimes it can get overlooked during the busy holiday season. After sleeping all night, our bodies need some fuel!

I love egg dishes and this is one of my favorites. Growing up we always had chickens running around, and an excess of eggs to enjoy. Being the oldest daughter in a big family who adored the delights my Mom baked, cooking seemed to come naturally to me.

For me, cooking is a zen activity that has become one of my lifetime joys. My husband is the grill master, but gets stars in his eyes when I cook for him.

Let’s get started. I know you will love this breakfast as much as we do!

Turkey Egg Cups with a Side of YUM!

Debra Oakland
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Course Breakfast
Servings 6

Ingredients
  

  • 2 tablespoon good olive oil
  • 1 cup chopped leeks onions or shallots
  • 1 cup chopped turkey
  • 2 chopped garlic cloves optional
  • 6 eggs
  • 1 cup coconut milk whole milk or half and half
  • few sprigs of chopped basil
  • lemon zest
  • Pinch fennel pollen
  • salt and pepper to taste
  • Parmesan cheese
  • All-Butter Puff Pastry
  • in-season fruit

Instructions
 

Individual Turkey Egg Cups with a side of YUM!

  • Make individual egg cups in your muffin tin. I bought a muffin tin that holds six large egg delights, but they can be smaller if you have a traditional muffin tin.
  • Preheat your oven to 375°F
  • Heat 2 tablespoons of good olive oil with a dollop of butter in a pan.
  • Add 1 cup of chopped leeks, onions or shallots, 1 cup of chopped turkey (holiday leftovers!) in any combo you like, and sauté for 3 to 4 minutes.
  • Add 2 chopped garlic cloves and sauté for a couple minutes. If you don’t prefer garlic, leave it out of the recipe.
  • Divide the cooked mixture into the muffin tin.

In a Mixing Bowl Whisk Together:

  • 6 eggs
  • Use either 1 cup of coconut milk, whole milk or half and half according to your preference. (Trust me, half and half is delicious and we all know calories and fat don’t count during the holidaze!!)
  • A few sprigs of chopped basil or any fresh herb you prefer
  • A bit of lemon zest
  • A pinch of fennel pollen if you have it and if you don’t, trust me, invest in some!
  • Salt and pepper to taste
  • Pour egg mixture evenly over the filling in the muffin tins, making sure to fill each almost to the top.
  • Add a sprinkle of parmesan or your favorite cheese (I like goat cheese) over each cup.
  • Pop your muffin tin into the oven and bake for 20 to 30 minutes until fluffy and slightly browned.
  • You can put the extra cooked egg cups in the refrigerator for the next day or so. Just reheat – they taste just as fresh as when you made them.

A Side of YUM!

  • I have tried different puff pastry dough from the supermarket and found them sadly lacking. I recommend All-Butter Puff Pastry. Wow, what a difference. You can find pastry made with butter in culinary stores. Well worth the effort … trust me!
  • Cut your ‘cold’ pastry dough into squares – size of your choice. Bake until puffed and slightly browned on top.
  • Make regular whip cream or coconut whip cream – the YUM factor!
  • Cut any fruit in season. Carefully open the center of the pastry dough and fill it with whip cream and fruit.

Prepare to be transported to YUMVille!

    Notes

    This recipe appeared in the December 2016 issue of Elements For A Healthier Life Magazine.
    Photograph by Debra Oakland © All rights reserved.
    Keyword eggs, vegetables
    Pumpkin Custard
    Fruit Crumble with Coconut Lemon Zest
    Green Smoothie
    Smoothie

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