Turkey and Egg Breakfast Cup

Prep/Cook Time: 30 min

Protein: 40.5g

Fat: 22.1g

Carbs: 20.2g

Fiber: 10.3g

Ingredients

1. 8 pumps [8 g] Avocado or Olivr Oil Cooking Spray

2. 16 slice [304 g] Organic Roast Turkey Meat

3. 8 medium [352 g] Egg

4. 4 tbsp, chopped [20 g] Red Onions

5. 1 cup, shredded [113 g] Cheddar Cheese

6. 2 tsp [2.4 g] Kosher Salt

7. 1 tsp [2.1 g] Black Pepper

8. 4 tbsp, ground [26 g] Flaxseeds

9. 4 cup [492 g] Raspberries

Directions

01. Preheat oven to 350°F (176°C).

02. Crack the eggs into a bowl and add the salt, pepper, red onions, flaxseeds, and cheddar cheese. Whisk until well combined.

03. Spray two cups of an oven-safe, non-stick muffin pan with avocado oil cooking spray.

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

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

06. Bake for 12-15 minutes or until the eggs are fully cooked.

07. Remove the egg cups from the pan and serve with raspberries.