Saturday, March 2, 2013

Ham and Egg Breakfast Cups



I made these delicious little ham and egg breakfast cups this morning. On the side I sauteed 1/3 of a cup of baby portobello mushrooms and 2 cups of spinach. I used 2 thin sliced cuts of Kretschmar gluten free low-sodium ham. 2 whole eggs and sprinkled with a low fat 4-cheese blend. Baked in a 350 degree oven for 20 minutes. Bake for just 15 minutes if you like your eggs a little runny. Remember to spray the muffin pan with cooking spray prior to adding the meat or eggs. You can omit the yolk and ham for just egg white muffins and you can add sauteed veggies too. There are so many variations for this recipe. Have fun with it!



 






2 comments:

  1. great recipe :) pinned it to my recipe board on pinterest earlier (http://pinterest.com/yolandaas/recipes/)

    ReplyDelete
    Replies
    1. Thank you! Do you have a blog? I will have to check you out. :)

      Delete

Thank you for taking the time to comment. Blessings!
LaChristin

ShareThis

Related Posts Plugin for WordPress, Blogger...