Savory Breakfast Cups (Turkey, Cheddar, Veggies)

It’s a beautiful day in the neighborhood…





I still enjoying lots of flowers around…I wonder how long they’ll last.


The garden needs updating. I think I was supposed to have planted fall plants by now…but I haven’t. I do have some green peppers I’m eyeing and can’t wait to eat.


My swiss chard (a cool weather veggie I planted this summer anyways) is not looking so hot. Some kind of bug ate the crap out of the leaves.


But there are some baby leaves growing now that give me hope I’ll have something to eat eventually.





Luckily, this little guy doesn’t need to wait on swiss chard. He just has to wait for hubby to notice he’s dragged his bowl in our direction in hopes of having food placed in it. lol


I’ve been in breakfast cup mode a lot lately, if you haven’t noticed. They are fast, easy, and cheap, but mostly, I like these breakfast cups because they use up all the bread we have (since we ended up with 2 loaves last week).


I amped up the nutrition on today’s savory version with the addition of some extra veg – organic spinach.


Bread and cooked veg, waiting to be mixed up.


Mix, wait, bake and in roughly 30 minutes, you can have…



Reasons I’m loving my breakfast cups:

  • Fast
  • Easy
  • Cheap
  • Good use of leftovers or old (but not expired) bread
  • Good for a brunch/pot luck

If you want a sweet breakfast cup, definitely check out my Coco Loco French Toast Cups with Coconut Cream sauce.

Savory Turkey-Cheddar-Veggie Breakfast Cups (for 2)

*Recipe makes 4 breakfast cups for 2 people, but can easily be tripled (or multiplied further) to feed a crowd*


  • 2 slices bread
  • 2 eggs
  • 2 tbsp milk
  • 1/2 small onion, chopped
  • 1/2 bell pepper, chopped
  • 1/4 cup baby spinach, chopped
  • 1/2 tbsp EVOO
  • 1/4 cup turkey, chopped (you can use roasted, deli meat, etc)
  • 1/4 cup cheddar cheese (chopped small or shredded)
  • 1/4 tsp salt
  • 1/4 tsp ground mustard
  • dash garlic powder, pepper, turmeric (optional)


  1. Pre-heat oven to 350 degrees F and prepare a muffin tin with non-stick spray (4 cups for the original recipe).
  2. In a small pan over medium heat, cook EVOO, onion, and bell pepper till onions turn translucent, about 4-5 minutes. Add spinach and cook till wilted, about 1-2 minutes. Set aside to cool.
  3. Whisk egg, milk, and spices in a medium bowl.
  4. Add bread, stir till bread is equally covered.
  5. Gently mix in cooled veggies, turkey, and cheese and let sit for 5 minutes.
  6. Distribute equally into 4 muffin cups, pressing mixture gently into the cups.
  7. Bake for 24-27 minutes, until tops are golden brown and egg is cooked through.
  8. Let rest 5 minutes before serving (careful, they’re hot!).
  9. Enjoy!


I served my breakfast cups today with a chopped mango.

Unfortunately, I am paranoid of old/expired food and after some googling determined that my mango was over-ripe and that over-ripe mangos were unsafe to eat. Does any one know if this is true? On the opposite hand, I also read that over-ripe mangos were good to puree or add to smoothies, but I’m too scaredy-cat to “risk it.” lol


So, I had a nice, safe apple, picked up from the Roanoke farmer’s market last weekend, instead.



Bailey was happy to help me finish it.


And hubby (a generally non-tea-drinker) had some tea with me today. I made a strawberry black tea for him and Tulsi tea for me – both with honey.

Gotta finish up work for the day and make my playlist for the Zumba class I’m teaching tonight. What to play, what to play? Hmm…

Definitely going to rock out the new song I learned at least weekend’s Party in Pink zumbathon!

Do you get worried eating old/expired foods? Any in particular?

21 thoughts on “Savory Breakfast Cups (Turkey, Cheddar, Veggies)”

  1. I never heard of that with mangoes… but will remember it NOW ! I never eat anything past it’s date… having had a couple food poisonings – it is SO not worth it~

    these breakfast cups look GREAT !! I like the addition of bread!

  2. Oh, I make breakfast cups as well, just a little differently! 🙂 I usually press a square of bread into the muffin tray, give it a spray of oil and toast it in the oven for a few minutes. Then add the eggs and vegetables, etc, into the little bread cup, and put it back in the oven until set. The bread makes a great crust, like a mini quiche.

  3. Since I am in college I never get nervous about eating oldish foods…if I was I probably wouldn’t have much to eat some weeks haha.

    Also I am jealous of your garden (even if it is a little chewed up) and adorable doggie! Can’t wait to not live in an apartment…

  4. I am a stickler about deli meat!

    Ironically, I just bought some Laughing Cow cheese tonight and it says “refrigerate after purchase”. What does that mean??? What’s the difference between it being on the shelf at the grocery store or on the shelf in my kitchen?

  5. Mmmm, I am going to have to try these breakfast cups. Speaking of old expired food, how long do they keep in the fridge? I am totally paranoid of expired food having gotten food poisoning one (or two or three) too many times. We’ll toss it if it smells even a little off. For eggs, I’ll do the date calculation and figure out when they were really gathered and do 30 days past that which is sometimes slightly later than the “best by” date. But usually the eggs don’t last that long.

    • I usually just make my breakfast cups in counts of 4 – 2 for me and 2 for hubby, so we never have leftovers. So, I’ve never had any leftover. I would guess maybe they’d last a day? They’d probably last longer, but since you know I get paranoid about expired food, I wouldn’t advise you any longer. lol

  6. Have a batch of these in the oven now!
    They’ve become a go-to for my family and I..
    They freeze well, just as a quiche or frittata would!
    Just thaw overnight, warm in the oven in the morning and you’re good to go 🙂 We make big batches of these with whatever we have on hand.. usually deli meat, sliced swiss cheese, whole wheat bread, and LOADS of veggies on their last leg! I’ll be posting about them soon 😀 Thanks for the great recipe!


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