This was a pretty easy and healthy brunch alternative. I made this recipe just for myself and 2 muffin tins was a good amount. It would be an easy breakfast or brunch to make for more people as well, by filling the whole muffin tin.
The main spice in this dish is Hot and Spicy Oregano, a spice we grow in our garden and I’m a particular fan of mixed with eggs.
|Ingredients:2-3 Red Potatos4 Slices Turkey
( I used the cracked pepper kind since it is what we already have for lunch sandwiches)3 Eggs
1 Tbsp Chopped fresh Hot and Spicy Oregano
Sprinkle of Parmesan Cheese
salt and pepper
|Instructions:1. Partially peel and dice the 2-3 Red Potatos and cook them in a frying pan sprayed with a very little amount of oil. You want to get them on the dryer side. Salt and Pepper to taste2. In a muffin tin, spray two cups lightly with olive oil spray and line tins with turkey slices3. Spoon potatoes equally into the turkey cups.4. Crack and scramble the eggs in a separate bowl, add a tiny bit of water to get them to fluff nicely. The mix in the Hot & Spicy Oregano. Pour eggs evenly over potatoes into both turkey cups. Sprinkle with Parmesan Cheese.5. Cook in oven at 400 Degrees for 15 minutes|
Once you take the Turkey Egg Cups out of the oven, let them cool a minute. It will help let the egg settle. Gentle run a knife around the edges and pull cups out and serve. I really like this dish with ketchup or salsa.
Let me know if you try any other spices with these turkey cups, I would be interested to know some other great combinations.