Mediterranean Egg Cups

Step 1: Preheat the oven

• Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with coconut oil spray. This will help your egg cups pop out easily after baking.

Step 2: Sauté the vegetables

• Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add chopped onions and red bell pepper.

• Cook for about 3–4 minutes, until they begin to soften.

• Add the garlic and mushrooms, and continue to cook for another 4 minutes, stirring occasionally to avoid sticking.

  
  

Step 3: Add turkey and seasoning

• Crumble in the ground turkey and sprinkle over the Italian seasoning.

• Cook for 5–6 minutes, breaking up the meat with your spatula, until the turkey is browned and fully cooked through.

Step 4: Add spinach and tomatoes

• Stir in the sun-dried tomatoes and chopped spinach.

• Cook for 1–2 minutes, just until the spinach wilts and everything is well combined.

• Turn off the heat and fold in the feta cheese.

  
  

Step 5: Fill the muffin tin

• Spoon the cooked mixture evenly into the muffin cups, filling each about ¾ full.

  
  

Step 6: Beat and pour the eggs

• In a mixing bowl or large measuring cup, crack and beat all 8 eggs until smooth.

• Pour the eggs gently over the turkey mixture in each muffin cup, filling to the top but not overflowing.

  
  

Step 7: Bake

• Place the tin in the oven and bake for 25 minutes, or until the egg cups are puffed, set, and lightly golden on top.

  
  

Step 8: Cool and enjoy

• Let cool for about 5 minutes, then carefully run a knife around each cup to loosen and lift. Serve warm, or let cool completely and store for later!

  
  

Tips for Success:

• Make ahead: These keep well in the fridge for up to 4 days. Store in an airtight container and reheat for a quick breakfast or snack.

• Customize it: Swap the ground turkey for crumbled tofu, cooked lentils, or chicken sausage for variety.

• Add fiber: Mix in 1–2 tablespoons of ground flaxseed or chia seeds into the egg mixture before baking for extra nutrition.