Tuesday, May 18, 2010

Maple Ham and Egg Cups

Maple Ham and Egg Cups

We made these simple and delicious Maple Ham and Egg cups in our Mother's Day Brunch class.  They are fun and easy to make for a quick, protein-filled breakfast.  The kids can make the egg cups and you can put the muffin tin in the oven for them.  Fifteen minutes later and voila... a breakfast you can practically eat with your hands!

Pop them in your mouth while they are still warm!

Maple Ham and Egg Cups

6 slices of Maple-glazed Ham (I used Boar's Head)
6 eggs
salt and pepper
non-stick cooking spray

Optional toppings:
shredded cheddar cheese
parmesan cheese
cherry tomatoes
green onions or chives
red or green peppers

Preheat Oven to 350 degrees.  Spray cooking oil in all the cups of a large 6 cup muffin tin.  Line each cup with a slice of ham.  Crack an egg in each ham cup.  Salt and pepper and top with your favorite toppings.  Bake in the oven for 15-20 minutes or until the egg is set; depending on how you firm you like your yolk.  Remove from oven and twist the ham cups out of the tin.  Serve with toast and fruit.

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