Who doesn't love something that will save time and taste great?
These are so quick and easy to make and a great recipe to make with the kids. If your littles help in the kitchen making the cups, make sure everything is diced up and ready to mix together so they don't have to cut anything.
This is one of the recipes we make to help keep us on time in the mornings. On those days where we are running behind these cups are great to warm up to take on the road.
Ham and Cheese Scrambled Egg Cups
 |
Ingredients:
8 oz Cheddar Cheese (diced small)
8 oz Ham (diced small)
8-10 Eggs (8 large 10 small)
Tools:
Whisk (or spoon)
Small ladle (or large spoon)
Cupcake pan
Small spatula
Directions:
Preheat the oven to 250 Degrees.
You can buy diced cheddar and ham if you like or dice it very small.
 |
Crack 8 – 10 eggs into a medium to large mixing bowl and mix them well.
Add the ham and cheese to the eggs and mix well.
 |
Prepare the cupcake pan by spraying it with a non-stick spray of your choice. I like coconut oil so that is what I use but canola, vegetable etc. will work well.
Scoop up 2-4 tablespoons of the mixture into each cupcake cup. I scoop up an even amount of the ham and cheese into each cup first then finish off the cups with the rest of the egg. It’s important to mix everything together first so the cheese and ham don’t stick to the bottom of the pan.
 |  |  |
Place pan in the oven for 15-20 minutes or until firm. Remove from pan and let cool before you store them or eat them while they are hot. You can store them in the refrigerator for 1-1/2 weeks.
 |
Serving suggestions:
My husband likes to add a side of Avocado Toast
I like a side of fruit
My daughter likes a side of oatmeal.
These make a great meal on their own but if you add a diary, fruit, and carb you have a complete meal to start your day with.
Optional toppings:
We add some seasonings to feel free to add anything your family likes to make it your own.
Salsa, Salt, Pepper, Avocado anything that you like.
 |
 |  |  |  |
