Sheet-Pan Turkey Egg Cups Asparagus

Ham and egg is breakfast combo for some but with sheet-pan cooking, this pair can be bulked up with vegetables and meal-prepped as a lunch component or element that forms part of a full lunch.

Are you ready for breakfast or lunch?

Sheet-Pan Turkey Egg Cup Asparagus
Four slices of natural sliced turkey breast
Two eggs (per two slices of turkey)
Bunch of asparagus, sliced to finger-lengths
Pinch of salt, pepper

Olive oil

Directions: Preheat oven 375F. Layer the asparagus on a parchment-lined baking tray. Season the asparagus with pinch of salt, black pepper and/or spices. Drizzle some olive oil on the asparagus. Layer turkey breast slices on top of asparagus. Create a "shallow depression" on the turkey slices, like a "cup" to hold the eggs. The asparagus can help hold the "cup" shape of the turkey slice. Bake for about 20mins till asparagus and eggs are cooked. Enjoy as breakfast or pair with additional steamed veggies and chicken for lunch.