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Wednesday, January 2, 2013

Baked Ham and Egg Cups

Slightly adapted from Our Best Bites

8 eggs
3/4 C shredded low-fat sharp cheddar cheese
1/4 C shredded Parmesan cheese
1/4 t kosher salt
1/8 t black pepper12 slices ham

Preheat oven to 350

In a bowl, combine all ingredients (except ham slices) and stir well.

Spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.  
Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed.  You want them to fill right up to the top.
Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.
Store them in an airtight container in the fridge, or freeze them.

Makes 12.

*** I've made these for a baby shower and for Christmas morning. Excellent flavor, super easy, and fun to look at!***

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