a picture of my turkey and egg cupcakes cooked used as a header image

Turkey and Egg Cupcakes

Ingredients
2 cups of ground turkey
6 eggs
Salt & pepper to taste (optional)

Directions

  1. Line muffin tins with 12 large cupcake papers liners.
  2. Preheat oven to 400°F.
  3. Using a tablespoon, spoon one cup of ground turkey into 6 large cupcake papers, as evenly as you can. Repeat with the second cup of ground turkey.
  4. Turkey&EggCupcake-image01

  5. Crack 3 eggs into a bowl and beat. Using a tablespoon, carefully share these eggs over 6 of the large cupcakes now filled with ground turkey. Once the bowl is empty, crack 3 more eggs into the same bowl, beat and repeat this process with the other 6 cupcakes filled with ground turkey.
  6. I sprinkled a dash of salt over all 12 of my large cupcakes, then, using a pepper mill, turned the grinder once over EACH cupcake… and, VOILA!
  7. Turkey&EggCupcake-image02

  8. Bake in the oven for 18-20 minutes.
  9. Remove cupcake pans to a rack and cool.
  10. Refrigerate in an airtight container.

NOTE UPDATE: Second day, taken from my refrigerator these tasted even better. However, I found the cupcake paper REALLY difficult to remove… so… you might want to use cooking spray and FORGET the cupcake papers.

Heard about these on a recent Dr. Oz show where he had Rocco DeSpirito help him show us the 99 Ways to Eat Eggs. Next, I’m planning on trying Rocco’s Egg Bread Replacement.

Turkey&EggCupcake-image03
These would make PERFECT lunch time or mid-morning snacks; High on protein, low on calories. My kinda’ food!

Also… a great way to use up leftover turkey (Thanksgiving is just around the corner!).

About the Author Trish

Given my passion for genealogy, is it any wonder that I eventually wanted to publish my work? Learning to use a personal computer was a natural step once I was introduced it in the 1990s. Then the internet offered a second means to "publish" and now, here I am with a personal blog.

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