Thursday, May 20, 2010

Baked Egg Cups

I decided to make my husband a special breakfast this morning so I made him Baked Egg Cups.  He's been moving his commercial insurance business office to our home.  What a time of it he's had.  Both his computer and his business email wouldn't work.  It's taken him days and days and several hundred dollars to the geeks to finally get everything up and running.  So, needless to say, he's been stressed,  I thought he ought to have a special breakfast as a celebration, now that everything's finally working.  Here's a picture and the recipe I used for the Baked Egg Cups.

Baked Egg Cups
6 slices bread (any type-I used whole wheat)
Butter (I used Smart Balance)
6 TB ham, diced
6 eggs
6 TB cheese (I used grated mild cheddar)
Butter both sides of bread.  Remove crusts.  Cut a small slit in each corner.  Spray muffin tins with Pam and arrange bread in 6 of the cups.  Bake in a 375 degree oven for 10 minutes to crisp the bread.  Remove. Place 1Tb of diced ham on the bread in the bottom of each cup, top with an egg, sprinkle 1 TB of cheese on top of each filled cup.  Bake for an additional 15 minutes. 

Rick said the special breakfast made his day. 

Since my muffin tin is a 12 cupper - I mixed up a box of Jiffy cornbread mix and filled the other 6 cups for tonight's dinner.  Wouldn't want those extra 6 muffin cups to just sit there unfilled, would I?

1 comment:

Rebecca said...

Those look really yummy! I make something similar call 'Baked Egg' and we have it quite often as we have a lot of eggs from our chickens! Will have to keep your recipe in mind.