Turkey Egg Cups + Berry Cheesecake Bagel
These might bite sized cups but they pack a big protein punch!
When paired alongside a toasty bagel topped with vanilla cinnamon cottage cheese and berries you’re sure to have lasting energy and feel full all morning long.
This recipe makes for great meal prep and is flexible, allowing you to make the amount you need or want for the week!
Ingredients
Directions
- Preheat oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray.
- Line two muffin tin wells with 1 oz of turkey each, shaping into small cups.
- Crack an egg into each turkey cup. You can leave it whole or whisk before pouring for a scrambled texture. Season with salt and pepper.
- Bake for 30 minutes, or until the eggs are set to your liking.
- In a small bowl, combine cottage cheese, cinnamon, and vanilla. Whip with a fork until light and creamy.
- Toast the half bagel, then spread the cottage cheese mixture on top. Add a few raspberries over the top and enjoy the rest on the side.
- Serve with your warm turkey egg cups, reheating if needed: Microwave: Reheat egg cups on a microwave-safe plate for 30–45 seconds, or until warm. Air fryer: Reheat at 350°F for 3–4 minutes. Oven: Reheat at 350°F for 10 minutes or until warmed through.
Notes
- Meal Prep Tips
- Bake a full tray of turkey egg cups at once — they store well in the fridge for up to ~5 days or in the freezer for up to 1 month.
- Store egg cups in an airtight container and pair with your bagel toppings fresh each morning.
- Whip up a bigger batch of the cottage cheese “cheesecake” spread to have ready for quick breakfasts or snacks.
- Swaps & Similar Nutrition Options
- Turkey: Swap for deli ham, chicken slices, or even prosciutto.
- Cottage cheese: Try Greek yogurt or ricotta for a similar creamy texture.
- Bagel: Use an English muffin, whole grain toast, or a wrap. View our bagel guide here.
- Raspberries: Sub strawberries, blueberries, or any other berry you love.
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