Portable, easy to eat and can be used as a quick breakfast or snack. Two ways to try them out, one with veggies, one without, whatever suits your taste buds!!! #breakfast
INGREDIENTS:
Nonstick cooking spray
Vegetables of your choice
Cheese or coconut milk to add
Salt and pepper to your liking
4 slices Black Forest or Virginia Ham
4 large eggs
DIRECTIONS:
Preheat oven to 400°F.
Sautés veggies of choice in butter with salt and pepper in a large heavy skillet over moderate high heat, stirring, until tender, about 10 minutes.
Remove from heat and stir in cheese or coconut milk (almond milk, what works for you).
Crack all twelve eggs in a bowl, whisk and add the veggie mixture.
Fit 1 slice of ham into each of 12 lightly sprayed muffin cups (ends will stick up and hang over edges of cups). Divide egg mixture into each ham cup. Bake in the oven about 12-15 minutes, until eggs are no longer runny.
Ham Cups Version 2
INGREDIENTS:
Nonstick cooking spray
4 slices Black Forest or Virginia ham
4 large eggs
Salt and pepper, to taste
Fresh basil, scallions or parsley, optional
DIRECTIONS:
Preheat oven to 400°F.
Lightly coat 4 muffin cups with nonstick cooking spray. Fit 1 slice of ham into each muffin cup (ham will hang over edges of cups). Crack 1 egg into each cup. Bake in middle of oven until whites are cooked but yolks are still runny, about 13 minutes. Season eggs with salt and pepper and remove cups carefully. Sprinkle with chopped basil, scallions or parsley.