I have found that breakfast is a lot faster when you've got some of these in the fridge just waiting to be warmed up. They are tasty and I make them almost weekly. Enjoy!
Baked Ham & Egg Cups
Picture from Our Best Bites
Recipe slightly adapted from Our Best Bites
Ingredients:
8 eggs
3/4 c shredded sharp cheddar cheese
1/4 c grated parmesan cheese
1/4 c cottage cheese
5 oz frozen spinach, defrosted, squeezed of water, and roughly chopped (opt)
1 oz. finely diced ham, canadian bacon or crumbled bacon (1/4-1/3 c.)
1/4 c chopped green onions or 1/2 t. onion powder
1/4 t. kosher salt
1/8 t. freshly ground black pepper
12 slices lunchmeat
Directions:
1. Preheat oven to 350*.
2. In a bowl, combine all ingredients (except ham slices) and stir well.
3. Spray a muffin tin with nonstick cooking spray and place one piece of ham in each well to form a bowl.
4. Evenly divide the egg mixture between the 12 muffin well (about 1/4 c. each), being careful to keep ingredients evenly distributed. You want them to fill right up to the top.
5. Place in the preheated oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.
Freezer instructions:
Store in an airtight container in the fridge, or freezer. If possible, remove from the freezer the night before to thaw in the fridge. When microwaving set on a folded paper towel to absorb excess moisture.
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