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Tuesday, December 24, 2013

Quick "Ham" Cups - cute, vegetarian and healthy

Ready to eat on the go!
So it's getting close to that time again when we all start trying to eat healthy. There are all kinds of healthy options and recipes out there so I'm collecting, testing and documenting some of the ones I like for the blog.

Normally I avoid food trends because they taste awful. For example, mixing up cocoa and some random crap then microwaving into a chocolate-paste? WHO EATS THAT CRAP??? For the record, I stopped eating paste by at least... 7th, 8th grade. Hahah. :) Seriously though - nasty!

But recently I caught wind of a new(?) trend with making little ham cups with eggs in them. I was intrigued because you could easily make these as a cute breakfast food and you could make them healthy and leave them in the fridge ready to pop in your mouth on the way out the door for the morning commute.

I've gotta say, I was really impressed with the results of this. I tried many different iterations, even a vegetarian version. Basically, all you have to do is lay a piece of lunch meat in a non-stick muffin tin, crack an egg into it, then bake. You don't even have to grease the tins. If you like boiled eggs, this takes it up a notch and without all the hassle of peeling.


Ingredients (for a 12 cup non-stick muffin tin):
  • 12 pieces of lunch meat - Any type of lunch meat works (including the Morningstar Farms vegetarian lunch meat). I tried turkey, ham, from the deli, from the package, it all worked. (It doesn't matter if there are some tears or holes in the meat, it's more of a liner than an actual cup. The egg will hold it together.) Ham definitely provided the superior flavor because of the extra hint of salt and taste. Turkey added the least because it's really bland.
  • 12 eggs (or 6 cups of Egg Beaters)
  • Cheese (optional)
  • Scallions (optional)
  • Kosher salt
  • pepper
  • seasonings of choice (cayenne, paprika, etc.)
Directions:
  1. Preheat oven to 400F.
  2. Line each muffin cup with a piece of lunch meat. (If the lunch meat hangs over the top, you'll want to either trip it with scissors or lay a piece of foil across the top during baking)
    
    I tried cheese inside some of them
    but really didn't notice it was there in the end.
    It would taste better on top of the egg.
  3. Put one egg in each muffin cup. You can either crack the egg directly into the cup, or you can whisk the eggs before pouring in, or you can just use Egg Beaters. Or you could do a combination if you have guests and everyone has a different preference. In the same muffin tin, I put some vegetarian, some whole egg, some scrambled, some egg beaters. Easy way to please everyone in one go!
    
    Ready to bake!
  4. Sprinkle the seasonings on top of the egg (if you're using a salty lunch meat like ham, I'd skip the salt.)
  5. Sprinkle a little bit of cheese or scallions on top if you like.
  6. Covery loosely with foil and bake for 12 minutes for slightly runny wet egg yolks or 16 minutes for hard cooked.
    
    I forgot to lay the foil across the top so the edges
    got a little burned
    (Burned edgees end up like beef jerky so don't forget!)


Ready to eat on the go!


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