Breakfast Muffin

Breakfast Egg Cups

Here’s another great quick and easy, yet very impressive, brunch idea. By cooking these in muffin tins, you will create a little cup that holds everything together. I’ve used a spinach and mushroom filling, but any cooked veggies will do so don’t be afraid to get creative and experiment a little. Also, if you’re still including dairy in your diet, try adding a piece of goat cheese between the egg and veggies or even a sprinkle of grated cheese on top. The opportunities are endless!!

Ingredients for One Serving

• 2 slices of black forest ham – I used gluten & soy free with low nitrates and low sodium
• 2 eggs
• handful of fresh spinach
• 4 mushrooms, cleaned and sliced
• 2 tsp of finely chopped onion
• 1 garlic clove, finely chopped
• 1 tsp coconut oil

Directions:

1. Heat oven to 350°F
2. Line 2 muffin cups with a slice of ham each. Bake in oven for ~ 5 minutes, until edges look like they are starting to brown and ham holds its cup like shape
3. While ham is cooking, in small frying pan, heat coconut oil over medium heat
4. Add mushrooms, garlic and onion and saute until cooked
5. Add spinach and continue cooking until wilted. Set mixture aside
6. To assemble fill each ham cup (still in muffin tin) with about 1 tbsp of the mushroom spinach mixture. Crack an egg over the top of each and season with salt and pepper.
7. Place back in oven. Bake for about 10 minutes or until the egg is cooked to your liking.