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–+ servings
Servings: 1
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients
  

  • 2 oz deli turkey slices about 2–3 slices
  • 2 large eggs
  • ½ whole wheat bagel
  • ½ cup raspberries
  • ¼ cup low-fat cottage cheese
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • Salt & pepper to taste

Directions
 

  1. Preheat oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray.
  2. Line two muffin tin wells with 1 oz of turkey each, shaping into small cups.
  3. 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.
  4. Bake for 30 minutes, or until the eggs are set to your liking.
  5. In a small bowl, combine cottage cheese, cinnamon, and vanilla. Whip with a fork until light and creamy.
  6. 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.
  7. 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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