Tuesday, September 10, 2013

Baked turkey, egg and mushroom cups topped with guacamole

Speedy Lunch:

Baked Turkey, Egg & Mushroom Cups topped with Guacamole
Paleo-friendly meal
Servings 2
Yields 4 cups
4 slices of deli sliced turkey
3 eggs
3-4 mushrooms, diced
1 ripe avocado
1/2 of a lime; or lime juice
Garlic salt
Onion powder/minced onion
Coconut oil

  1. Preheat oven to 400 degrees F.
  2. Coat muffin pan with coconut oil.
  3. Fold each slice of turkey in half and line in pan.
  4. Mix eggs and diced mushrooms together.
  5. Fill each turkey cup with egg mixture.
  6. Bake for 15 minutes, or until eggs are no longer watery.
  7. For the guac: mix avocado with juice of half a lime and seasonings. (Mine turned out very sour/tangy, but the strong flavor boosted the flavor of the entire cup! Didn't need to season the eggs at all!).
*This was made and eaten within the 20- 25 minutes I have at home for my lunch break! The best part is that you can add ANY veggie into the egg mixture that you have on hand. It was amazing.


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