I’ve been tossing around a breakfast idea in my head for a few days and decided to try it out on the kids. It’s certainly not an original recipe ( I can hardly cook, let alone create a recipe) but it’s an amalgam of several recipes I’ve seen this month. I’d cite the recipes as sources, but I don’t know where I read them. I’m pretty sure one was in Women’s Day, and Roni’s Egg Muffins were an inspiration as well. Otherwise, I apologize to anyone I’m ripping off. (Did you see how I used that big word back there? Impressive, right?)
So here it is: A super simple ham and egg “muffin” cup thingy. You’ll need: Four slices of deli ham, four eggs, some salt and pepper.
–Spray muffin pan with non-stick spray.
–Place a piece of deli ham in four of the muffin spots and tuck it in there to create a cup.
–Beat four eggs. Pour equally into each ham cup. Don’t freak out if it pours around the ham a little. It will set up and still be muffin-like.
–Sprinkle salt and pepper on top and Bake at 350 degrees for about 15-17 minutes.
You could definitely vary this by adding cheese, veggies, etc, but I just stuck with the basics for today. I thought they were delicious. The ham really flavors the egg nicely, so you don’t need the extra fat and calories from cheese. One is very filling, especially if you add a piece of wheat toast to complete the meal.
The baby wasn’t a huge fan, but she never is a fan of anything until you offer it a few times. My four-year-old, however, loved it and asked if I’d make them every day. They are so quick and easy that I might actually be able to pull this off on school days. (Not to mention inexpensive!)
Let me know if you try it!