Make these up the night before and pack in a nifty heat-and-eat bag; then just pop the whole pack in the microwave for 20 seconds in the morning.
12 slices reduced-sodium deli Turkey (or ham)8 slices (8 ounces total) Cheddar cheese, divided3 cups packed, chopped Spinach, divided8 large Eggs1/2 teaspoon PepperDash of Salt2 tablespoons low-fat Milk
1. Preheat oven to 350°. Heavily coat 6 muffin cups in a muffin/cupcake pan with non-stick cooking spray and place 1 piece of turkey into each cup to line the cup forming a small bowl; set aside. Break (or cut) 1 slice of Cheddar cheese into small pieces; set aside. 2. Coat a small non-stick skillet with non-stick cooking spray; heat pan over medium heat and add 1 cup spinach. Cook for 2-3 minutes stirring occasionally. Add 1 tablespoon water and cook for 2 minutes until spinach is wilted. Spoon into a medium bowl.3. To bowl of cooked spinach, add eggs, small pieces of cheese, pepper, salt and milk; whisk together. Divide among turkey-lined muffin cups using a small measuring cup or scooper. 4. Bake for 20-22 minutes or until set. Cool 5 minutes before removing from muffin cups. If not serving immediately, refrigerate. 5. To assemble a one-serving heat-and-eat bag that can be taken to work, simply fold a 12-inch by 8-inch piece of wax paper (parchment paper) into a bag. (Fold paper almost in half; then fold the open edges a few times tightly to create closure.) Place a few leaves of remaining spinach, 1 slice cheese and 2 turkey-egg cups in heat-and-eat bag then place entire bag into a plastic zip-top bag. At work, remove heat-and-eat bag from plastic bag and microwave entire bag 15-30 seconds to warm and slightly melt cheese.Makes three two-cup servings.
Turkey-egg cups can be stored in the refrigerator for 3 days; they also freeze well.To avoid extra clean-up of baked-on egg, heavily spray sides and bottoms of muffin cups and try to keep egg mixture inside turkey ‘cup-liner’ as much as possible.Egg cups make a great brunch item since they can be made the night before.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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