The Sunday Cookbook: Sun-Dried Tomato and Cheese Turkey Cups

Updated: Jun 16

The Sunday Cookbook - Sun-Dried Tomato and Cheese Turkey Cups - Food allergy recipes


  • 1 large egg

  • 1 pound ground turkey breast

  • ¼ cup sun-dried tomatoes

  • 1 tbsp dried basil

  • ¼ cup asiago cheese or feta cheese

  • ½ of a medium-sized onion, diced small

  • 2 cloves of garlic, minced

  • Salt and pepper, to taste


  1. Preheat the oven to 400° F. Grease a muffin or cupcake pan with cooking spray or oil and set aside.

  2. In a large mixing bowl, beat the eggs.

  3. Add in the rest of the ingredients and evenly combine everything together with your hands.

  4. Evenly distribute the turkey mixture throughout the pan. 1 pound of turkey should yield around 9 turkey cups.

  5. Bake until the turkey is cooked throughout, about 25 to 30 minutes, or until it reaches an internal temperature of 165° F.

This dish makes for a perfect meal-prep lunch for work. Add over a bed of veggies or rice.


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