The Sunday Cookbook: Sun-Dried Tomato and Cheese Turkey Cups
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
Preheat the oven to 400° F. Grease a muffin or cupcake pan with cooking spray or oil and set aside.
In a large mixing bowl, beat the eggs.
Add in the rest of the ingredients and evenly combine everything together with your hands.
Evenly distribute the turkey mixture throughout the pan. 1 pound of turkey should yield around 9 turkey cups.
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.