1.19.2015

Mini Ham & Veggie Egg Cups

I made these Mini Ham & Veggie Egg Cups this past Saturday for a brunch I was hostessing and they were a total hit! Clean, simple and totally delicious, I plan on making up a few batches and freezing them for an easy breakfast on school days - just heat and eat! I was able to find a package of ham already diced small in the deli section at the grocery store, so that eliminated a step right away. These cuties are also super versatile, so I'm able to switch up which meats and veggies I use depending on what we're in the mood for (or more likely what I have on hand). The perfect healthy breakfast or snack!


Mini Ham & Veggie Egg Cups

Ingredients:

  • ½ cup onion, finely chopped
  • ½ cup fresh broccoli, finely chopped
  • ½ cup yellow bell pepper, finely chopped 
  • 2/3 cup ham, chopped (about 2 ounces)
  • ⅓ cup extra-sharp shredded cheddar cheese
  • 2 tablespoons fresh chives, chopped
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 4 large eggs

Directions:

  1. Preheat oven to 350 degrees.

  2. Spray a large nonstick skillet with clean cooking spray or a drizzle of oil (such as organic coconut oil spray or a teaspoon or two of organic coconut oil) and heat over medium-high heat. Add onion, broccoli and yellow pepper, and saute 2 minutes or until crisp-tender. Add ham and saute 3 minutes. Remove from heat.

  3. Combine cheese, chives, thyme, pepper and eggs in a bowl and stir gently with a whisk. Add ham mixture, stirring with whisk. 

  4. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 degrees for 20 minutes or until set.

To freeze:

Make sure egg cups are completely cooled before storing. Wrap each egg cup individually in saran wrap and store in a ziplock bag until ready to use. 

To heat:

Remove desired number of cups and remove saran wrap. Wrap cups loosely in a paper towel and cook on 15 second spurts until heated through. Enjoy!


Print Friendly and PDF

Love this recipe or want to see more like it? Let us know in the comments below!

No comments:

Post a Comment