The way I make Mini Breakfast Quiches/ Baked Ham and Egg Cups

Ok, we like these because they are pure protein and free carbs for breakfast but the best part is that you can refridgerate them or freeze them and heat them up in the morning.  This is mostly a Best Bites recipe but I add a few other things (more meat and cilantro)

I made these for mom and dad this weekend and even dad said they were very good. 

Mini Breakfast Quiches/ Baked Ham and Egg Cups

Recipe by Our Best Bites 

4 eggs

1 C egg substitute* (or an additional 4 whole eggs instead)--I always just do the extra 4 eggs. I never have egg substitute

3/4 C shredded low-fat sharp cheddar cheese (or whatever cheddar cheese I have)

1/4 C shredded Parmesan cheese

1/4 C cottage cheese

5 oz frozen spinach, defrosted, water squeezed out and roughly chopped

(that’s half a standard frozen box of spinach)

1/3 C roasted red peppers, diced (jarred, or make your own)---I do NOT put these in as Eric would not eat them...but I am leaving them here because I think just fresh diced red pepper would be yummy

1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C) -so I just take and cut up a heaping 1/4-1/3 cup of the lunch meat ham. Then, I cut up that same amount of cooked bacon

1/4 C sliced green onions-I do like half of this

This isn't in the recipe but I like a handful of chopped up cilantro-yum!

1/4 t kosher salt-not necessary if you do bacon

1/8 t black pepper
1/2 t hot sauce-I use Tabasco

foil muffin tin liners (no, don't do that) OR 12 slices ham-like the sandwich ham from the grocery store

*1/4 egg substitute = 1 whole egg, so if you’re using all eggs, or some eggs and some egg whites, you can adjust accordingly.

Directions:

Preheat oven to 350

In a bowl, combine all ingredients (except ham slices) and stir well.

If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.  

If using foil muffin liners, spray the insides of the liners with non-stick spray. 

Evenly divide egg mixture between the 12 muffin wells (about 1/4 C each), being careful to keep ingredients well dispersed.  You want them to fill right up to the top.

Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.

Store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you’re reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.

Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit. Makes 12.