Turkey, Egg and Cheese Breakfast Cups

Breakfast foods aren't really my thing. There are some peeps out there who live for breakfast - you know, pancakes, eggs, bacon, etc. I don't get it. A bowl of Cheerios is all I need to get me going. However, since Chunky Monkey's arrival it's been hard to get my cup pot of coffee downed in the mornings, let alone cereal. And, Scott has some crazy metabolism (he eats like five meals before noon). We both agreed we need something to get our days jump started.

After a little Pinterest action, a little blog following, and a few tweaks of my own, I've come up with some breakfast cups that should make breakfast quick and tasty, and keep the energy levels at their peak.

Make 'em, throw 'em in the fridge, heat 'em up when you're ready for a quick bite to get your day started.

Turkey, Egg and Cheese Breakfast Cups
4 large eggs
4 egg whites
1/2 lb turkey sausage, cooked and crumbled
3 Tbsp fresh basil chopped (I used 1 Tbsp dried basil)
1/2 cups cheddar cheese (reduced fat)
12 thin slices turkey lunch meat

Preheat oven to 375.
Spray 12 regular-size muffin cups with non-stick cooking spray.
In a bowl combine eggs, egg whites, and basil. Set aside.
Line each muffin cup with turkey lunch meat.
Spoon about 1 Tbsp cooked, crumbled sausage into each cup.
Sprinkle about 1 Tbsp of cheese on top of the sausage.
Divide egg mixture evenly among muffin cups.
Top with additional cheese.
Bake 12-16 minutes, or until filling is set and edges of turkey lunch meat have browned some.
Cool in the pan for 5 minutes.
Run a knife around the edges of each muffin to loosen; remove to cooling rack.
Serve warm.
To store:
Keep in an air-tight container in the fridge for up to three days.
Reheat in the microwave for 15-30 seconds.
You can throw pretty much whatever you'd like in your cups. Next time around I think I'll add some broccoli and chopped onion.

Source: Slight adaptations from Multiply Delicious and Never Trust a Skinny Cook

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