Heat + Eat Power Breakfast Pocket

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Heat + Eat Power Breakfast Pocket

Heat + Eat Power Breakfast Pocket
Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: WA State Dairy Council + Dairy Council of CA
Food Groups: Dairy, Vegetables, Protein
Meal Type: Breakfast & Brunch, Lunch Entrée
Nutrition Content: Good Source of Calcium
Special Features: Quick to Prepare (under 30 minutes), Simple (6 or less ingredients) , Kids Love It, Kids Can Help Make It , Make Ahead

Make these up the night before and pack in a nifty heat-and-eat bag; then just pop the whole pack in the microwave for 20 seconds in the morning.


12 slices reduced-sodium deli Turkey (or ham)
8 slices (8 ounces total) Cheddar cheese, divided
3 cups packed, chopped Spinach, divided
8 large Eggs
1/2 teaspoon Pepper
Dash of Salt
2 tablespoons low-fat Milk


1. Preheat oven to 350°. Heavily coat 6 muffin cups in a muffin/cupcake pan with non-stick cooking spray and place 1 piece of turkey into each cup to line the cup forming a small bowl; set aside. Break (or cut) 1 slice of Cheddar cheese into small pieces; set aside.
2. Coat a small non-stick skillet with non-stick cooking spray; heat pan over medium heat and add 1 cup spinach. Cook for 2-3 minutes stirring occasionally. Add 1 tablespoon water and cook for 2 minutes until spinach is wilted. Spoon into a medium bowl.
3. To bowl of cooked spinach, add eggs, small pieces of cheese, pepper, salt and milk; whisk together. Divide among turkey-lined muffin cups using a small measuring cup or scooper.
4. Bake for 20-22 minutes or until set. Cool 5 minutes before removing from muffin cups. If not serving immediately, refrigerate.
5. To assemble a one-serving heat-and-eat bag that can be taken to work, simply fold a 12-inch by 8-inch piece of wax paper (parchment paper) into a bag. (Fold paper almost in half; then fold the open edges a few times tightly to create closure.) Place a few leaves of remaining spinach, 1 slice cheese and 2 turkey-egg cups in heat-and-eat bag then place entire bag into a plastic zip-top bag. At work, remove heat-and-eat bag from plastic bag and microwave entire bag 15-30 seconds to warm and slightly melt cheese.

Makes three two-cup servings.

Nutrient Information
Calories: 314
Total Fat: 20 g
Saturated Fat: 10 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 6 g
Sodium: 755 mg
Carbohydrates: 4 g
Protein: 27 g
Fiber: 0 g
Vitamin A:
Vitamin C:
Calcium: 320 mg

Cook's Notes:

Turkey-egg cups can be stored in the refrigerator for 3 days; they also freeze well.

To avoid extra clean-up of baked-on egg, heavily spray sides and bottoms of muffin cups and try to keep egg mixture inside turkey ‘cup-liner’ as much as possible.

Egg cups make a great brunch item since they can be made the night before.