Egg & Turkey Cups

There’s no way these can be healthy, they were WAY too good!   They’re quite simple to make and they look pretty fancy.  Pardon me while I munch on these with my pinky in the air!  I hope you try these.  Here’s what you need:

6 1-oz slices deli-fresh, all-natural, low-sodium turkey breast

1/2 cup shredded low-fat old cheddar cheese

¼  cup season blend

¼ cup spinach, chopped

6 eggs

Salt and pepper to taste

Instructions:

Preheat oven to 400°F.  Line muffin cups with foil or parchment paper.  Place 1 slice of turkey breast in each cup using fingers to line cups with turkey.  To make scrambled cups, mix all ingredients, season with salt and paper and divide evenly into cups.  To make baked egg cups, evenly divide cheese, season blend and spinach then break 1 egg into each cup.  Sprinkle with pepper.  Bake on middle rack of oven for 18 to 20 minutes, depending on desired firmness of yolk.