Breakfast Ham and Egg Cups
Ingredients
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Nonstick cooking spray
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8 thin slices deli-style cooked ham
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¼ cup shredded Italian cheese blend or mozzarella cheese (1 ounce)
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8 eggs
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Ground black pepper
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8 teaspoon basil pesto (optional)
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8 cherry tomatoes or grape tomatoes, halved
Directions
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Preheat oven to 350°F. Coat eight 2 1/2-inch muffin cups with cooking spray. Gently press a ham slice onto the bottom and up the sides of each prepared muffin cup, carefully ruffling the edges of ham. Divide cheese among the ham-lined muffin cups.
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Break an egg into a measuring cup and slip egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. If desired, spoon 1 teaspoon of the pesto onto each egg. Top with tomato halves.
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Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups.
Nutrition Facts (per serving)
| 145 | Calories |
| 10g | Fat |
| 2g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 145 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 3g | 15% |
| Cholesterol 202mg | 67% |
| Sodium 413mg | 18% |
| Total Carbohydrate 2g | 1% |
| Total Sugars 1g | |
| Protein 11g | 22% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.