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Monday, April 16, 2018

Breakfast Ham and Egg Cups


Makes: 8 servings
Serving Size: 1 egg cup
Yields: 8 egg cups
Prep: 20 mins
Bake: 18 mins 350°F
Stand: 3 mins

Nonstick cooking spray
8 thin slices deli-style cooked ham
1/4 cup shredded Italian cheese blend or mozzarella cheese (1 ounce)
8 eggs
Ground black pepper
8 teaspoons basil pesto (optional)
8 cherry tomatoes or grape tomatoes, halved

Preheat oven to 350 degrees F. Coat eight 2 1/2-inch muffin cups with cooking spray. Gently press a ham slice onto the bottom and up the sides of each prepared muffin cup, carefully ruffling the edges of ham. Divide cheese among the ham-lined muffin cups.
Break an egg into a measuring cup and slip egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. If desired, spoon 1 teaspoon of the pesto onto each egg. Top with tomato halves.
Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups.

Nutrition Facts (Breakfast Ham and Egg Cups)
Per serving: 145 kcal cal., 10 g fat (3 g sat. fat, 202 mg chol., 413 mg sodium, 2 g carb., 1 g fiber, 1 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet 

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