Post by Loupy on Jun 16, 2015 18:05:35 GMT -7
HAM AND EGG CUPS – WITH HIDDEN VEGGIES
From: Libby @ www.ditchthecarbs.com/
This is such a simple idea using a piece of ham instead of pastry, makes these ham and egg cups naturally gluten free, grain free and wheat free. They are incredibly low in carbs so make a great low carb snack and lunch box filler.
As you know, I love adding more veggies wherever I can and these are no exception. For flavor I add sliced spring onions and diced bacon to the bottom, diced vegetables into small pieces and pour the egg mixture on top. Alternatively just crack a whole egg into the ham lined cupcake case. Sprinkle with grated cheese or top with a cherry tomato. The possibilities of these ham and egg cups are endless. I have got into the routine of making a dozen on a Sunday night for the next week’s lunch boxes and freezer. Ham and egg cups take no time at all to prepare.
PREP TIME: 10 mins
COOK TIME: 15 mins
TOTAL TIME: 25 mins
Serves: 12
INGREDIENTS
12 slices ham
10 eggs
½ cup full fat milk or cream
1 spring onion sliced
2 slices bacon diced
grated cheese
own choice of vegetables - diced
INSTRUCTIONS
Line a cupcake or muffin tray with a slice of ham.
I use silicon cupcake cases but you can use a regular oiled muffin tray.
Place 2 slices of spring onion, a few bacon pieces and whatever vegetables you choose in the bottom of the ham.
In a pouring jug, whisk together the eggs and milk/cream with a fork.
Pour evenly between the ham lined cupcake/muffin tray.
Top with grated cheese.
Bake at 180C/350F for 15 minutes or until cooked through.
NUTRITION INFORMATION
Serving size: 1 ham and egg cup
Calories: 125
Fat: 8.7g
Carbohydrates: 0.8g
Sugar: 0.3g
Protein: 10.8g
From: Libby @ www.ditchthecarbs.com/
This is such a simple idea using a piece of ham instead of pastry, makes these ham and egg cups naturally gluten free, grain free and wheat free. They are incredibly low in carbs so make a great low carb snack and lunch box filler.
As you know, I love adding more veggies wherever I can and these are no exception. For flavor I add sliced spring onions and diced bacon to the bottom, diced vegetables into small pieces and pour the egg mixture on top. Alternatively just crack a whole egg into the ham lined cupcake case. Sprinkle with grated cheese or top with a cherry tomato. The possibilities of these ham and egg cups are endless. I have got into the routine of making a dozen on a Sunday night for the next week’s lunch boxes and freezer. Ham and egg cups take no time at all to prepare.
PREP TIME: 10 mins
COOK TIME: 15 mins
TOTAL TIME: 25 mins
Serves: 12
INGREDIENTS
12 slices ham
10 eggs
½ cup full fat milk or cream
1 spring onion sliced
2 slices bacon diced
grated cheese
own choice of vegetables - diced
INSTRUCTIONS
Line a cupcake or muffin tray with a slice of ham.
I use silicon cupcake cases but you can use a regular oiled muffin tray.
Place 2 slices of spring onion, a few bacon pieces and whatever vegetables you choose in the bottom of the ham.
In a pouring jug, whisk together the eggs and milk/cream with a fork.
Pour evenly between the ham lined cupcake/muffin tray.
Top with grated cheese.
Bake at 180C/350F for 15 minutes or until cooked through.
NUTRITION INFORMATION
Serving size: 1 ham and egg cup
Calories: 125
Fat: 8.7g
Carbohydrates: 0.8g
Sugar: 0.3g
Protein: 10.8g
