Monday, April 22, 2013

Ham, Spinach, and Egg Cups

Sometimes, a meal that was supposed to be breakfast turns into an "Oops! It's brunch!" when I sleep in later than planned! Does that ever happen to you? In times like these, eggs are a perfect go-to for a filling, tasty, versatile dish. Add a few extras, and you've got a delicious, easy meal for any time of the day.
Today's recipes are wonderful because they are ridiculously easy and 100% customizable to fit anyone's tastes! Be advised: this is kind of a loose, "no-recipe" recipe, so apologies to anyone who prefers precise measurements when cooking! Feel free to change and adapt it as you please.

  • 1/2 egg per cup (I made a total of six cups today, and I used four eggs)
  • A little heavy cream or milk
  • Grated cheese
  • Handful of fresh baby spinach
  • Ham slices (I used sandwich slices)
  • 2 tsp olive oil
  • Salt and pepper to taste
Directions for Ham Cups:

Preheat oven to 365.

Spray muffin tin cups with non-stick cooking spray.  Line each with a slice of ham.
Sprinkle in some shredded cheese. I used a Monterrey Jack blend, but Swiss or Gruyere would be great, too.
Mix eggs well with a little cream or milk, salt, and pepper, and pour into the ham cups. Bake for about 20 minutes or until center is set. See? I told you it was easy : )

Directions for Spinach Cups:

Saute spinach in olive oil over medium heat until barely wilted--this should take less than three minutes. Mix eggs well with a little cream or milk, salt, and pepper, and add spinach. 

Pour into muffin tins and bake for about 20 minutes until center is set.

Recipe Source

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