Baked Eggs In Savory Turkey Cups


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 157.5
  • Total Fat: 1.2 g
  • Cholesterol: 24.4 mg
  • Sodium: 1,024.1 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 28.5 g

View full nutritional breakdown of Baked Eggs In Savory Turkey Cups calories by ingredient
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Introduction

I got this from a Biggest Loser cookbook. In the book it says there are only 70 calories per serving, even though the recipe calculator here says it's over 150 calories.
I just made it for the first time today, and it tastes excellent! I used the salsa this time, but I think it would be great with chopped mushrooms too!
One important note is that I had to cook it twice as long as it says in the book. I baked it for almost a half hour before it puffed up the way it was supposed to.
But overall - an EXCELLENT recipe for a very low amount of calories!!!
I got this from a Biggest Loser cookbook. In the book it says there are only 70 calories per serving, even though the recipe calculator here says it's over 150 calories.
I just made it for the first time today, and it tastes excellent! I used the salsa this time, but I think it would be great with chopped mushrooms too!
One important note is that I had to cook it twice as long as it says in the book. I baked it for almost a half hour before it puffed up the way it was supposed to.
But overall - an EXCELLENT recipe for a very low amount of calories!!!

Number of Servings: 6

Ingredients

    It wouldn't let me put the ingredients the way it's supposed to be, so use this list instead:

    6 oz. very thinly sliced deli turkey
    3/4 cup salsa or grilled vegetables
    18 large egg whites or 2-1/4 cups liquid egg white or egg substitue (**See Note**)
    2 tablespoons chopped fresh cilantro
    2 tablespoons grated low-fat cheddar cheese

Directions

1 serving is 2 egg cups.
Makes 6 servings.

Preheat oven to 400 F. Lightly coat each cup of a standard-size nonstick muffin pan with olive oil cooking spray.
Line each muffin cup with 1/2 oz. of the turkey. There will probably be a little excess extending from the top of each up. Spoon 1 tablespoon of the salsa or vegetables into each cup.
Measure 3 tablespoons of the egg whites or egg substitue into each muffin cup. (After the first "muffin" you can pour the whites from the liquid measuring cup to the same level as the first 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 cilantro and cheese

**NOTE: 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.**

***On a personal note, as I mentioned in the Intro text, you may need to bake for longer than the 10 to 12 minutes. Mine took roughly 25 to 30 minutes.***


Number of Servings: 6

Recipe submitted by SparkPeople user HEIDIODIE123.

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  • Very Good
    One of my favs!! - 4/15/11

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