Breakfast, such an important meal. Often it's ignored in the rush of the morning but I implore you to slow down and make these tasty ham and egg cups. They pack a punch of protein that helps keep me full and gets my day started off right. And because I don't usually like a lot to eat first thing in the morning, the size of these ham and egg cups are a perfect. Just the right amount and so good!
And with school starting in just a mere three weeks here, these delicious savory cups will be perfect for keeping my kid's bellies full and their minds focused throughout their morning lessons.
I've seen many versions of egg cups around the blogging world. Each version I've seen keeps things very simple and fast by cracking the egg into a meat or bread cup and baking. Easy, quick and beautiful.
Here's the rub for us though - we don't like that pretty yellow yolk looking up at us. We prefer the egg, or egg white, scrambled. Sure, it adds an extra step, but I'm willing to do it to start our morning off right.
Here, I've used thin slices of black forest ham, egg whites, onion, red and yellow peppers and basil - delish! You could vary any one of these ingredients to please your palate and make it your own. Turkey, egg whites, asparagus and gruyere cheese would be awesome too. I think that combination is next for me!
Try these tomorrow morning. Guaranteed to add a spring to your morning step!
Here's the recipe:
Ham and Egg Cups
6 egg whites or 4 whole eggs
1/2 C red pepper, diced
1/2 C yellow pepper, diced
1/2 C onion, diced
1 C mushrooms, chopped
6 - 8 slices black forest ham
salt, pepper, garlic powder - to taste
2 T butter
basil - chopped
Preheat oven to 350℉. Prepare a muffin tin by spraying lightly with olive oil baking spray.
In a skillet over medium heat, melt your butter and then add your peppers and onions. Season with salt, pepper and garlic powder. When vegetables soften slightly, add your mushrooms. Allow mixture to cook about 2-3 minutes and then take off the heat.
Next, take your hams slices and place one slice each in six muffin cups. Form the ham into cups within the tin - it's okay if the slices droop out of the cups. Spoon some of your prepared vegetables into each ham cup. Reserve 1/4 cup of the vegetables to sprinkle over the scrambled eggs when finished. Place muffin tin into the oven for 8-10 minutes or until the edges of the ham become caramelized and a bit crispy.
While the ham cups are baking, prepare your scrambled eggs, to your liking, in the skillet you used to sauté your vegetables.
When your ham cups are done, evenly portion your scrambled eggs between your 6-8 ham cups. Top with remaining vegetables and basil. Enjoy!