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Turkey Cheese Cups recipe

Ground turkey, cheese and spices bakedinto the center of a buttermilk biscuit.

Recipe: Turkey Cheese Cups

1 pound Honeysuckle White Ground Turkey
1 (10-ounce) can refrigerated buttermilk biscuits
3/4 cup tomato ketchup
2 tablespoons packed brown sugar
1/2 to 1 teaspoon chili powder
1 tablespoon cider vinegar
1 cup cheddar cheese, shredded

  • Brown turkey in non-stick skillet; drain.
  • In a small bowl, mix ketchup, brown sugar,chili powder and vinegar. Add to turkey and mix well.
  • Flatten biscuits into each of 10 greasedmuffin cups to cover bottom and sides of cups.
  • Divide the turkey mixture between thebiscuit-lined muffin cups, using about 1/4 cup meat mixture toeach. Sprinkle with cheese.
  • Bake in preheated 375°F (190°C)oven for 13 to 20 minutes. Cool for 5 minutes before removingfrom tin and serving.

    Makes 10 servings.

    Nutrition Facts:Amount Per Serving Calories:160 Calories from fat: 76 Total fat: 8 gm Saturated fat: 4 gmCholesterol: 48 mg Sodium: 367 mg Carbohydrate: 10 gm Protein:11 gm

    Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.

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  • Comments

    1 Comment


    I m with you about the protein and weight thing. I notice a huge correlation between the two. I pretty much start every day with a protein shake to go, but there are mornings when I m just not in the mood and really want something savory. I ve been wanting to make something with egg that I can reheat throughout the week, these egg cups sound awesome! I love that they are baked in turkey cups, my husband will love these too. I think getting protein is pretty easy for people at lunch and dinner. That s when big juicy cuts of meat reign supreme, but breakfast can be a little iffy. Breakfast can be a serious case of carbohydrate and sugar overload. Pastries, bowls of sugary oatmeal, sugar-filled yogurt—they all taste great, but where s the protein?

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