These ham and egg cups are made by pressing ham slices into muffin tins, filling them with cheese and eggs, and baking them to perfection. For a quick breakfast that can be made ahead of time, add tomatoes and herbs.
When I want a nutritious and hearty breakfast, I resort to baked oatmeal cups, sausage casserole, avocado toast, and these simple but delicious ham and egg cups.
I'm not sure about you, but mornings at my house are extremely hectic. I'm lucky if I can remember to get a granola bar, let alone cook breakfast for myself.
These ham and egg cups, which you can cook ahead of time, have changed my life! They're low-carb, high-protein, and flavorful.
I make a batch of 12 and microwave a few every day for a quick yet filling breakfast.
For this recipe, you'll need thinly sliced ham, large eggs, cheddar cheese, salt, pepper, tomatoes, and chives.
Preheat the oven and spray a muffin pan with cooking spray. Place one slice of ham in each muffin cup. Sprinkle with cheddar cheese, and then crack an egg into each cup.
Sprinkle salt and pepper on top, then bake until the eggs are fully done. Sprinkle with fresh tomatoes and cut chives, then serve and enjoy.
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