Tag Archives: protein

Ham and Egg Cups

12 Aug

I love making large batches of food that I can fridge or freeze for the future. Most days, my lunch is reheated leftovers from previous nights’ dinners. When I actually have to make my lunch, I just end up eating a bunch of odds and ends and never really feeling satisfied.

These Ham and Egg Cups are a perfect example of an incredibly fast, wonderfully delicious recipe that can be eaten for days for any meal you please. I had one this morning for breakfast, and then another at lunchtime alongside a bowl of hummus-topped green beans.

While this recipe makes 6, you can easily scale it to any amount you please. In the same way, you can fancy these up or down to your liking with a variety of toppings.

Ham and Egg Cups

ingredients:

  • 6 slices uncured canadian bacon
  • 6 large eggs
  • cheese (optional)
  • herbs (optional)
  • salt and pepper, to taste

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Grease 6 cups of your muffin tin
  3. Press one piece of canadian bacon into the bottom of each muffin cup.
  4. Break one egg into each canadian bacon cup. Top with a small sprinkle of cheese and herbs, if you desire.
  5. Sprinkle with salt and pepper, to taste.
  6. Bake for 12 minutes for a runny yolk or 15 minutes for a firmer, still creamy yolk. Keep in mind that if you choose to microwave these for future meals, the yolks will cook further.
  7. Serve warm, cold, or at room temperature, whatever you prefer.

Canadian Bacon Cups

They don’t need to be perfect. It’s okay if the ham tears. They’ll still workout, I promise. The ham tends to be more pliable at room temperature, though, if you prefer they didn’t break.

Eggs in ham cupsThe eggs will spill over the side of the ham cups. That’s alright! These are pretty foolproof.

Ham and Egg Cups with Feta and ChivesI topped each cup with a sprinkle of feta cheese and a couple pinches of chives from my garden.

Ham and Egg Cups, out of the ovenI cooked these for 15 minutes for a slightly firmer, but still creamy egg yolk.

I found the best way to remove these from the muffin tin was to run a grapefruit spoon around the edges and then lift them out. Or you could just run a knife around the edges and lift them out with a fork/spoon.

Give ‘em a healthy dash of hot sauce before serving, if you please.

Ham and Egg Cups with hot sauceEven little birdies enjoy these.

These are really, really simple and you can dress them up as you see fit. I loved the chives and feta, but use what you have on hand.

Question of the Day: Are you a leftovers person {like me?} or do you prefer to make a new lunch everyday {like Travis?}

Bon Appétit.

–Lou

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