Can you believe back to school is in a few weeks for some?
I am already digging through breakfast recipes and thinking about meals for on the go. I have made these a few times for the DH and kids.
They are quick to make but best of all, perfect for car travel and on the way to school (especially, when they are running late, I pack a few up in tupperware with napkins and a juice drink).
I pulled this recipe/image from the Spark People site:
Quick Egg, Ham and Cheese Breakfast Cups*
7 large eggs
1/4 cup milk
3/4 cup shredded 2% cheddar cheese
1 cup diced red onion
12 slices shaved brown sugar ham lunchmeat (like Oscar Mayer)
1 TBSP Olive Oil
1/8 tsp Garlic powder
1/2 tsp Tabasco
1 tsp salt
1/2 tsp pepper
1 tsp dried parsley
Directions
Makes 12 muffins.
Saute diced onions in Olive Oil until clear, add diced ham to the pan and cook until slightly brown and then set aside to cool.
Set oven to 350 Degrees.
Combine eggs, milk, Tabasco, garlic, salt and pepper in a bowl. Add shredded cheese and stir together.
Slowly add the cooled ham mixture to the egg mixture and then spoon into a 12 cup muffin tin. I’ve used silicone and throw away tin pans, the tin ones needed a spray of non-stick cooking spray (like Pam) the silicone ones didn’t need anything.
Place in oven on center rack and cook for about 15 minutes. When done the eggs should bejust barely done on top and slightly dry. They will cook more from the carryover heat when you take them out of the oven. DO NOT OVERCOOK.
Number of Servings: 12
Recipe submitted by SparkPeople user NADALIA.
Number of Servings: 12
*I substitute the brown sugar ham and I don’t use Tabasco (although I think dh would love that).
