We had a lovely Easter dinner with family and friends, enjoying a wonderful feast of brown sugar glazed ham, Whole Wheat Dinner Rolls, cheesy potatoes, Bacon-Wrapped Grilled Asparagus, Avocado Bacon Deviled Eggs and more. I’ve got some ham leftover, so I thought I’d make these cute little single serving muffin cups. They are a great idea for rushed mornings, making light work of your morning routine, ensuring you get a healthy start to your day. You probably have kids racing out the door for school or maybe, like me, you don’t get up on time to actually eat a decent breakfast, opting to grab an apple or a granola/protein bar on your way out the door. These cover you just in the nick of time and with a lot more nutritional value.
A combined mixture of eggs, ham, Swiss cheese, bell peppers and onions is baked in muffin tins which produces the ideal size for a quick meal idea. And breakfast isn’t the only time to eat these scrumptious cups. With the magic of microwave reheating, I enjoy them for lunch or dinner served with a side of fresh fruit, quinoa or whole grain toast. Each muffin cup boasts around 15 grams of protein in about 165 calories. And since we’re all looking to get adequate protein without too many calories, these score big! I like to top them with a dollop of light sour cream and a little avocado and some salsa. If I’ve got the time, I’ll make up some Mango Salsa or Fresh Pineapple Salsa for an added flavor hit. My family gobbles these up. I’m hoping they become part of your family go-to breakfasts ideas too.
- Egg, Ham and Swiss Cheese Muffin Cups
- 10 eggs, beaten
- 2 Tbsp low-fat milk
- 1 cup chopped lean, roasted ham (any deli ham would work just as well)
- 1 cup shredded Swiss cheese
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell peppers
- 1 Tbsp chopped fresh thyme
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- Light sour cream
- Diced avocado
- Heat oven to 350 degrees F. Coat a 12-muffin tin with cooking spray.
- Combine eggs and milk and whisk to blend. Add ham, cheese, onions, peppers, thyme, salt and pepper; stirring until well combined.
- Divide egg mixture between muffin cups, filling 3/4 full. Bake at 350 degrees for 20-25 minutes or until egg is set and a toothpick inserted in center comes out clean. Remove from oven and let sit for 2-3 minutes. Take a table knife and gently loosen the egg from each cup. Serve with a dollop of light sour cream and a piece of avocado.
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