Baked Ham and Egg Cups

Baked Ham and Egg Cups

(Our Best Bites)

 

 
Ingredients:

8 whole eggs

3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 C cottage cheese
5 oz frozen spinach, defrosted, water squeezed out and roughly chopped
        (that’s half a standard frozen box of spinach)
1/3 C roasted red peppers, diced
1 oz finely diced ham, Canadian bacon, or crumbled bacon (about 1/4-1/3 C)
1/4 C sliced green onions
1/4 t kosher salt
1/8 t black pepper
1/2 t hot sauce
12 slices ham

 

Directions:

1. Preheat oven to 350
2. In a bowl, combine all ingredients (except ham slices) and stir well.
3. Spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.  
4. Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed.  You want them to fill right up to the top.

5. Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top.
Eggs will sink after cooling.

 Makes 12.

 

Store them in an airtight container in the fridge, or freeze them.  If you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.

Tunquist Fam Notes:

We don't use the spinach, sometimes we add cilantro.  We add a little cooked hash browns in the bottom of the cups, diced bacon too. Diced bell peppers give them a nice flavor.