Turkey and Egg Breakfast Cups: A High-Protein Egg Recipe for Busy Mornings

If you’re looking for a quick, healthy, and delicious egg recipe that will keep you full and energized, these Turkey and Egg Breakfast Cups are a game-changer. They’re simple to make, packed with protein, and perfect for busy mornings when you need something nourishing but don’t have much time.

Not only are they family-friendly, but they’re also designed with hormone health in mind, making them especially beneficial for women in perimenopause and beyond. Pair them with fresh raspberries for a balanced meal that supports energy, digestion, and metabolism.

5 Reasons Why You’ll Love This Egg Recipe

• High Protein: Each serving has a solid protein boost to keep you full.

• Nutrient-Dense: Eggs, flaxseeds, and turkey bring in healthy fats, fiber, and essential nutrients.

• Quick & Easy: Ready in under 20 minutes.

• Meal-Prep Friendly: Make a batch ahead of time and reheat for a grab-and-go breakfast.

• Perfect for Perimenopause: During perimenopause, women often need extra protein and nutrient-dense meals to help balance hormones, maintain muscle mass, and support stable energy. These Turkey and Egg Breakfast Cups check all the boxes—they’re rich in protein, fiber, and healthy fats, which can help reduce cravings, support metabolism, and keep you feeling satisfied all morning long.

Simple Ingredients

INGREDIENTS

• 2 pumps [2 g] Avocado Oil Cooking Spray

• 4 slices [76 g] Organic Roast Turkey Meat

• 2 medium [88 g] Eggs

• 1 tbsp, chopped [5 g] Red Onion

• 0.25 cup [28.25 g] Cheddar Cheese, shredded

• 0.5 tsp [0.6 g] Kosher Salt

• 0.25 tsp [0.53 g] Black Pepper

• 1 tbsp [6.5 g] Ground Flaxseeds

• 1 cup [123 g] Raspberries (for serving)

Instructions

1. Preheat oven to 350°F (176°C).

2. In a bowl, whisk together eggs, salt, pepper, red onion, flaxseeds, and cheddar cheese (add any veggies you want!)

3. Spray two cups of a non-stick muffin pan with avocado oil cooking spray.

4. Line each muffin cup with two slices of turkey.

5. Pour the egg mixture evenly into the turkey-lined muffin cups.

6. Bake for 12–15 minutes, or until eggs are fully cooked.

7. Remove from pan and serve with raspberries.

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Nutrition Per Serving

Servings: 2 Egg Cups

• Calories: 442

• Protein: 40.5g

• Fat: 22.4 g

• Carbohydrates: 20.17g

• Fiber: 10.25g