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Ham-and-Egg Cups

Ham-and-Egg Cups
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Prep Time: 35 min Serves: 12
Cooking Time: 30 min Yield: 24 cups
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These easy snack cups can be easily made in about an hour. The classic morning combination of ham and eggs works just as well as a Paleo snack to lay out on the table by the TV for those who don’t want to miss a moment of the action, whether that means fourth and inches or a classic commercial in the making. Each one of these cups can be flavored with additional vegetables for variety.

Ingredients

Directions

1. Preheat oven to 425 degrees Fahrenheit.
2. Warm a large sauté pan over medium heat. When hot, grease the pan with 2 tablespoons of oil. When it ripples, add mushrooms, onions and peppers. Season with salt and pepper. Cook about 8-10 minutes (until most of their moisture evaporates). Remove from heat and reserve.
3. Spray the inside of 2 non-stick muffin tins with the rest of the olive oil or use a paper towel to lightly grease the insides of the cups.
4. Gently press a slice of ham into each of the tins’ cups to form a little bowl in each. Give each lots of slack at the bottom. Make sure the ham doesn’t tear but that it is pressed against the sides as much as possible (the ham will extend higher than the top edge of each cup).
5. Chop the remaining slice of ham into small bits and toss with the mushrooms, onions and peppers.
6. Mix eggs, almond milk, Cayenne, salt and pepper with a whisk or in a blender until frothy (about 1 minute).
7. Pour the egg mixture into the ham cups making sure to evenly fill them.
8. Put trays in the oven and bake for 6 minutes.
9. Remove the trays from the oven and evenly sprinkle the chopped mixture into each cup (it should still sink into the egg and not sit on top, but also not sink to the bottom of the ham cup).
10. Replace the tray in the oven and cook another 10 minutes (until the edges of the ham are crisp). Then remove from the oven and serve.

PC: Arthur Bovino

Course

Must see: Slideshow & Video

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