Breakfast can get boring. These Ham and Egg Cups are a different treat for the breakfast menu without having “anything weird” in them, according to the review by my husband, Kirk.
The use of a fat-free egg substitute also makes this breakfast a little healthier. You can increase the health-factor by also substituting reduced-fat cheese for the cheddar, if desired.
When I first saw this recipe, I was skeptical that the ham would hold its shape when I removed the dish from the muffin tins. They do! Serve with hash browns and orange juice for a different and easy breakfast.
Ham and Egg Cups
1 pkg. (12 oz.) ham slices
3 to 4 slices bread, white or whole-grain
1 1/2 cup egg substitute, regular or fat-free
2 cups shredded cheddar cheese, sharp or mild
salt and pepper to taste
chopped fresh chives to garnish
Tear each bread slice into 4 pieces. Lightly coat a 12-cup muffin tin with any non-stick cooking spray. Gently fit one ham slice in bottom of each cup, leaving the edges sticking up.
Place bread pieces into the center of each ham slice. Pour egg substitute over bread until covered. Add a dash of salt and pepper to each filled egg cup. Sprinkle with cheese.
Bake for about 15 minutes in a preheated 400 degree oven or until set. Gently remove from muffin tins, sprinkle with chives and serve warm.
This recipe can be easily halved if you don’t want 12 cups.