Ham, Egg, and Cheese "Muffin" Cups
Another breakfast to be able to prepare the night before—one the kids can grab and run with. Substitute any lean meat for the ham, and alternate cheeses if desired.
INGREDIENTS | SERVES 6
- 6 (1-ounce) thin ham slices
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small red pepper, finely chopped
- 2 cups part-skim mozzarella cheese, shredded
- 6 eggs
- 4 egg whites
- 3/4 cup low-fat plain yogurt
- 2 tablespoons Dijon mustard
- Nonstick cooking spray
Preheat oven to 350°F. Grease six muffin cups, or use paper liners.
Place one slice of ham in each muffin cup, pressing down gently to line cups, letting any extra ham drape over sides.
In a small skillet, pour olive oil, and on low heat, lightly sauté chopped onion and red pepper, until soft.
Equally divide pepper and onion mixture among muffin cups. Top with half of the shredded cheese.
In a small mixing bowl, beat together eggs, egg whites, yogurt, and mustard until combined.
Pour over cheese and onion mixture in each cup. Top with remaining cheese.
Bake for 25 to 30 minutes, or until eggs are set and thoroughly cooked.