This past Saturday I was in the mood for something different for breakfast. I wasn’t sure what, but I knew I didn’t want the same old thing.
While I was pondering what I was in the mood for, I remembered that when my kids slept over my parents’ house last, they had mentioned a new baked egg breakfast they’d tried. My mom found it in “Dash” magazine, and it had ham in the muffin cups with the eggs cracked inside, and parmesan cheese sprinkled on top. The kids had loved it and I’d been meaning to try it here ever since.
At the same time, I also remembered that Alex’s new “High Five” magazine had come in the mail this week, and that coincidentally, the recipe had been one for baked eggs as well. It was slightly different in that it didn’t call for ham on the bottom but instead had diced tomatoes and shredded cheese.
So, I decided to combine the two recipes. The bake time and temperature was the same for both recipes. The only difference was the ingredients and we liked everything the two recipes called for.
We loved them.
I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.
Here’s what I did:
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well. I actually used deli ham that was sliced in half. One half into each spot.
3) Place about a teaspoon or so of diced tomatoes on top of the ham. (One large vine ripened tomato was enough for all 12 portions.)
4) Sprinkle some shredded cheddar cheese over the tomatoes. (I used nonfat cheddar.)
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.
Serve with toast or an English Muffin if you’d like.