There’s something satisfying about creating and making really cute meals. Meals where all the bits are edible, and it comes out looking like you have spent hours just slaving away. With these breakfast ham cups, you won’t be slaving away for hours, but you will have a really adorable looking meal to share with others!
To me these breakfast ham cups just scream holiday! I’m thinking Easter or Christmas or something to that effect. Breakfast has never been so cute or yummy!
Are you looking to try a paleo diet but aren’t exactly sure how to get started? A paleo diet is definitely overwhelming. In this diet there are no grains or legumes. For many people this seems impossible. If you are curious though, and you want to start, these breakfast ham cups are just right for you! High in protein, they’ll keep you super full! Thanks to Tina at Oh Sanp! Let’s Eat! for this great recipe.
Since this recipe is so versatile, I’ll share what I would put in my cups! Mushrooms (of course!), onions, and maybe some asparagus or brocolli. Mmmmmmm!
- Ham or Turkey (I used smoked turkey)
- (Optional) Scallions or what ever you like with your eggs!
- Preheat your oven to 400°F.
- Fit 1 or 2 slices of ham in to each muffin cup. I used two because my ham was sliced real thin.
- Grease up your Muffin/Cupcake Pan. You can either spray it down with some cooking spray, or you can do what I did which was smear some Coconut Oil all over it.
- (Optional) Depending on if you want your eggs all scrambled or not, you can crack an egg in to a separate cup and beat it before dumping it in to the ham cups. If you do decide on doing this, you can also mix in your other ingredients (think chopped mushrooms/scallions/spinach).
- If you like your eggs whole, go ahead and crack that egg in to the cup!
- (Optional) Throw a few pieces of your chopped up scallions on top for garnish!
- Pop that muffin pan in to the oven which you previously preheated 400°F and bake for or however well you like your eggs. When I went with 15 minutes, my scrambled egg version was more well done than my non-scrambled one, so you might want to keep that in mind.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Oh Snap! Let’s Eat!.