Quick, Simple and Healthy Breakfast: Ham and Egg Cups – Serves 6 (2 cups per serve)

Ham and Egg Cups – Serves 6 (2 cups per serve)
  • 12 eggs
  • 12 slices of ham – shaved
  • 12 thin slices of capsicum
  • 2 large mushrooms
  • 12 spinach leaves
  • 1/2 block fetta/goats cheese/12 baby bocconcini balls
  • Salt and pepper
  • Spray oil
  1. Pre Heat fan forced oven to 180deg
  2. Slice all ingredients – ham/capsicum/mushrooms
  3. Spray muffin tin with oil
  4. Place sliced ham in muffin moulds – around the edge
  5. Place spinach in bottom of mould
  6. Place mushroom and capsicum in mould
  7. Crack 1 egg into each mould
  8. Tear 1 bocconcini ball (or cheese of your choice) and place on top of each egg
  9. Season with pepper (not salt – salt brings out the water content of eggs – will make your egg cups watery – add salt at the end)
  10. Place muffin tray in oven and bake for 20-30min (depending on how you like your eggs cooked)
  11. Remove from oven and let rest for 10mins before removing from moulds – season with salt at this point

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