Very late…. but I did make it today lol!!!
Over the holiday season, and while Chris was off, I found myself trying to come up with different breakfast ideas. Not that Chris wouldn’t eat peameal and eggs every single day… it was that I didn’t want to have to cook peameal and eggs every single day lol!
I remembered seeing this sort of idea somewhere before and thought this would be the perfect time to try it out!
They turned out so well that I ended up making them at least twice over the holiday season and they will definitely become a regular part of our weekend breakfast rotation!
They don’t look like they would be much of a breakfast but they are surprisingly filling!
I didn’t take an ingredients picture because I forgot and because this year I am going to try something different with my recipe posts. I will list the ingredients at the beginning and won’t write the directions again at the end since I will have already written them along with the pictures.
I did my version of this recipe in my big muffin tin pan and made six of the ham and egg breakfast cups. You could do them in a 12 cup regular muffin tin pan as well, just adjust the cooking time.
- 6 slices deli ham
- 8 large eggs
- 1/4 cup milk
- 1 cup + 1/3 cup grated cheddar (I used old cheddar)
- 1/4 cup chopped onion
- 1/4 cup chopped cooked bacon
- salt & pepper to taste
- cooking spray
To start, I sprayed each cup of the muffin tin pan with cooking spray and then lined each cup with a slice of the deli ham.
In a large measuring cup I whisked together the eggs, milk, 1 cup grated cheese, chopped onion and salt and pepper.
I poured the mixture into the muffin tin cups into the ham “cups” I had already placed in them.
I sprinkled the chopped cooked bacon and the remaining grated cheese on top….
And then baked them at 350 degrees for about 25 minutes, until the eggs were fully cooked through to the centres.
And served them up for breakfast. They might not look like much, but they are very filling!