Thanksgiving Breakfast Cups

Recipe posted in: Breakfasts, Flex Meals & Snacks, Main Courses

Keep this recipe on hand for the days following the holiday, and transform those leftover mashed potatoes into delicious Thanksgiving Breakfast Cups.

It’s a great way to ensure your leftovers don’t go to waste. Plus, you won’t run the risk of getting sick of filling up on the same flavors over and over.

Servings: 3 (recipe makes 6 cups; 1 serving = 2 cups)

Calories per Serving: 184

On Nutrisystem, Count As: 1 PowerFuel and 1 SmartCarb


  • Zero-calorie cooking spray
  • 1 ½ cups leftover potato (white or sweet, mashed or roasted)
  • 2 oz. roasted turkey, diced
  • 3 large eggs
  • 1 Tbsp. nonfat milk
  • Pepper, to taste


  1. Preheat oven to 350°F.
  2. Line muffin cups with foil liners and coat with zero-calorie cooking spray.
  3. Spoon ¼ cup of potatoes into 6 muffin tins, press with back of spoor to form cup shape in muffin tin.
  4. Bake for 10-15 minutes or until the edges are slightly brown.
  5. Remove the cups from the oven and add diced turkey.
  6. Mix the egg, milk and pepper. Divide mixture evenly into the cups.
  7. Bake for 20 minutes or until cooked through.
Click to rate this recipe!
[Total: 6 Average: 4]