Tuesday, May 29, 2012

Low Calorie, Low Carb Egg Cups

By Christy

 Last week I was the host of my friends' book club- Reading Between the Wines. Our club is basically about 10 to 15 girls that get together to eat and drink (and we might talk about the book of the month. LOL) This month I decided my food theme would be breakfast since I had been craving it. I made quiche, muffins, banana bread, fresh fruit, the fruit tart from my previous post, and the breakfast cups I am about to tell you about. These are low calorie, low carb egg cups and they were the hit of the party. The best part was the egg cups were the healthiest, easiest and cheapest thing I served. I have now made them a total of 4 times in a the last week if that gives you a hint at how much I like them. Mom even made them with Turkey and mozzarella this weekend and had great remarks too. So next time you need a quick, super easy and scrumptious breakfast, this should be your go to recipe.  Enjoy!

Round slices of ham lunch meat
Salt and pepper to taste
Shredded Parmesan Cheese
Green onion

Preheat the oven at 350. Place the ham in a muffin tin in a cup like shape (similar to a cupcake liner). Crack open an egg and put the egg inside the cupped ham. Salt and pepper the egg as desired. Bake in a preheated oven for 14 minutes if you want a slightly runny yoke or a little longer if you want your egg to come out like a hard boiled egg. As soon as they are done baking top the eggs with Parmesan cheese and green onions. Serve immediately or freeze in an airtight container. If you do freeze, just zap the frozen egg cup in the microwave before eating.

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