Turkey and Feta Egg Bites
These turkey and feta egg bites are a protein powerhouse, ideally suited for a fresh meal or an effortless reheat.
Equipment
- mini silicone muffin mold
Ingredients
- 6 large eggs or egg beaters (1 cup egg beaters= 6 large eggs)
- 1 cup deli turkey slices cut into pieces
- ½ feta cheese crumbled
- salt & pepper
Instructions
- Preheat oven to 400º F. Use a cooking spray to coat mini muffin pan.
- Whisk the eggs in a bowl. Add the chopped turkey pieces, about 1 cup. Divide the turkey and the feta ingredients (except the eggs) into 24 cups, and then pour the egg mixture into 24 cups of a greased mini muffin pan.
- Bake for 15 minutes or until the eggs are set. Carefully remove the muffin pan from the oven and cool for 5 minutes. Run a knife around each egg cup's edge to remove it if needed, or pop them out if using a silicone muffin tin. Serve warm or cooled. Store egg bites in a sealed container for up to 3 days.
Notes
- You can use a silicone muffin pan for easy removal.
- Store egg bites in the refrigerator in a sealed container for up to 3 days.
- 1 cup egg beater = 6 large eggs
Nutrition
Calories: 26kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 104mg | Potassium: 52mg | Sugar: 0.1g | Vitamin A: 59IU | Calcium: 8mg | Iron: 0.2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
