Wednesday, January 30, 2013

Breakfast Egg Cups

This is not my recipe, I didn't even really doctor them up or change them much. I did use 8 eggs for a dozen 'cups' and used low sodium ham. I substituted skim milk for cream. Other than that I followed this blogger's recipe. These are my pictures....I highly recommend them, they were super yummy, super easy and a great 'grab and go' high protein breakfast.

1. Spray the muffin pans with some PAM.
2. 'Cup' the ham into the muffin tins.
3. Place about a tbsp of shredded cheese at the bottom

 4. Saute some veggies, I had some yellow onion and yellow pepper on hand.
 5. Add it to the ham cup
 6. Whip about 8 eggs and some milk together
7. pour into ham cups
 8. Bake at 350 for about 20-25 minutes
9. Enjoy -- or put into tupperware to enjoy during the week

 To reheat, place on microwave safe plate and nuke about 20-30 seconds.
To read the actual recipe, go here to Menu Musings She has some really nice variations of this recipe and a lot of others too.

Here is the nutritional info (not bad)

Calories: 116
Fat: 6.7
Saturated Fat: 2.3
Cholesterol 134
Sodium 335
Carbs 3.6
Fiber 0.2
Sugars 0.7
Protein 10.7


1 comment:

Rock Chef said...

That looks great! Might have to steal that and adapt it for my family!