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

ENJOY