Tasty Tuesday: Ham and Cheese Baked Egg Cups

Hey, guys! Happy Tasty Tuesday! How is your week going so far? Are you ready to see some tasty stuff? 🙂

Don’t forget this post is a link up party! Link your favorite tasty posts below so everyone can see what tasty foods you’re eating 🙂

Are you a food blogger who wants to co-host this link up party with us every Tuesday? Contact me for details or leave a comment below!

Now down to business already 🙂

My post today is about a wonderful page – The Lemon Bowl. Liz is my go to resource for simple, healthy and delicious recipes!

Last week I stumbled upon her Ham and Cheese Baked Egg Cups and I knew I had to make those as part of my Sunday meal prep.

They come together in less than 10 minutes, bake for 25 and make a super delicious and nutritious breakfast. My husband called them “breakfast bombs” 🙂

Because I, believe it or not, couldn’t find Canadian bacon the recipe was calling for at our grocery store, I had to improvise with Liz’s recipe.

I also didn’t have enough eggs, so I used half the amounts on the recipe and also used mini muffins pan, so I still got 12 muffins with the ingredients below.

Before we get to the recipe, make sure you give Liz some love:

• On her blog
• On Facebook
• On Twitter

Ham and Cheese Baked Egg Cups

INGREDIENTS:

• 7 eggs
• 1/3 cup 2% milk
• 2 oz of Extra sharp cheddar (shredded)
• 3-4 oz leftover lunch meat (I used chicken breast and ham)
• 1/4 cup minced scallions
• Salt and pepper to taste

DIRECTIONS:

1. Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray.

2. In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the meat, scallions and salt/pepper to taste.

3. Divide egg mixture evenly between 12 muffin tins then sprinkle evenly with sharp cheddar.

4. Bake until eggs are set, 25-30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.

Enjoy as a healthy breakfast, snack or even lunch!

Have a wonderful week, guys, and don’t forget to link up below 🙂