These egg cups are loaded with vegetables and made in a muffin tin for perfect individually-sized servings.
Place a slice of ham in each cup, folding as needed to fit into the bottom.
This version has peppers, hash browns, cheese and bacon using Egg Beaters eggs whites.
Ingredients of Heidi's Omelette Egg and Ham Cups
- Prepare 300 grams of round ham slices.
- Prepare 1/2 dozen of eggs, preferably free range.
- You need 1 of splash of cream, milk or water.
- You need 1 of small brown/cooking onion, finely diced.
- You need 1 of tomato, diced.
- You need 5 of button mushrooms, diced.
- You need 1 of portion frozen spinach, thawed.
- It's 1 of handful tasty cheese, grated.
- Prepare 1 of liberal dash of cinnamon powder.
- It's of sea or himilayan salt and ground pepper.
Heidi's Omelette Egg and Ham Cups step by step
- Preheat oven to 180C. In a large mixing bowl, whisk all the ingredients together, apart from the ham.
- Lightly spray a muffin tin and line with two pieces of Ham per hole. Note, I buy the Ham packs from Aldi as they're economical and the perfect size.
- With a spoon, pour the mixture into each Ham cup, approximately 3/4 of the way up.
- Bake in the oven for approximately 15 minutes, until golden and puffy and enjoy.
Repeat the process until the eggs have just set but the omelette is still soft in the centre. I used Egg Beaters egg whites as well. Disclosure: I have received compensation for participating in this contest. The next week or so at H-E-B grocery stores (in Texas) there is a great yellow coupon for Egg Beaters! Place the egg yolks in a bowl with the milk and combine.
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