Breakfast Cupcakes #2

Since going Bread Free/ Gluten Free Breakfast has become key to not starving throughout the day. However we can only eat eggs and bacon or sausage so much without getting tired of it.

To mix things up I did a variation of my Breakfast Cupcakes taking out the bacon and going with Turkey rather than ham as the main meat.

Turkey, Egg, and Cheese Cups


 Ingredients
Sliced Turkey Lunch Meat
Eggs Scrambled
Cheese


Directions
1) Pre-Heat oven to 375 degrees
2) Spray a muffin tin with cooking spray
3) Place 1 Piece of Turkey in each cupcake hole
4) Pour Scrambled Eggs into each cup filling about 3/4 full
5) Place cheese on top of the eggs
6) Bake for 15-20 minutes

NOTES
-I use about 1 egg for every two cups
-Usually we eat about 3 per person

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