I made these for breakfast over the weekend and then put the extra ones in the fridge so I can take it with me to school tomorrow. Although these are definitely best eaten right away when they are pipping hot, they were still good cold or reheated.
I know that this has such little cheese so that you don't eat the extra calories, but man is it worth it to add a little more. 2 tablespoons for 6 eggs is NOT enough! At least not for me.
I did not like the squishiness of the salsa in this recipe so next time I'll either omit it completely or put some grilled veggies in the cup instead.
6 ounces very thinly sliced deli turkey (I used Canadian bacon)
3/4 cup salsa (click here for recipe) or grilled vegetables
18 large egg whites or 2 1/4 cups liquid egg white or egg substitute (see note below)
2 tablespoons chopped fresh cilantro
2 tablespoons grated low-fat Cheddar cheese
If Using fresh eggs: Separate 18 whites into a medium mixing bowl Add 1/2 teaspoon salt and whisk lightly. Transfer to a liquid measuring cup. Let stand while you prepare the rest of the ingredients.
Preheat the oven to 400ºF. Lightly coat each cup of a standard-sized nonstick muffin pan with olive oil cooking spray.
Line each muffin cup with 1/2 ounce of the turkey. There will probably be a little excess extending from the top of each cup. Spoon 1 tablespoon of the salsa or grilled vegetables into each cup.
Measure 3 tablespoons of the egg whites or egg substitute into each muffin cup. (I used about 1 tbsp in mine.)
Place the muffin pan in the oven and bake for 10 to 12 minutes, or until the eggs are puffed and the center is set. Carefully remove the baked eggs from the pan and place 2 egg cups on each serving plate. Garnish with the cilantro and cheese.
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