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Saturday, April 24, 2010

Ham, Egg, and Cheese Breakfast Cups

These little cups are really easy to make and taste great. We have a few of these for breakfast and some Ezekiel bread during the weekends. I use the leftover cups for breakfast during the week then. It's also a great recipe to add additional chopped veggies, herbs, or whatever you have laying around.

3 whole eggs
9 egg whites
1/2 c 2% milk
1/2 pound thinly sliced low-sodium ham (ask the deli for low-sodium, if they have it in maple, get it, it tastes great for breakfast meal)
1/2 c scallions
1 tbsp garlic powder
1 c 2% grated cheddar cheese
Salt and Pepper, to taste.

  • Preheat oven to 400F and coat a muffin tin with cooking spray.
  • Line each muffin tin with 1 slice of ham, forming cups.
  • Combine eggs, egg whites, milk, scallions, and garlic powder in large bowl.
  • Pour egg mixture into each of the formed cups in the muffin tin.
  • Sprinkle each cup with grated cheddar cheese.
  • Bake for 15 minutes or until the egg muffins look formed.
  • Carefully remove from each tin. They can be messy, but worth the mess.
Optional: Top each muffin with additional cheese. I like to put some black bean salsa on top of my cups too. :)

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