HAM AND CHEESE EGG CUPS – They are the ideal, protein-packed low-carb breakfast that can be made ahead in a muffin tin and quickly reheated on busy weekday mornings.
Everyone warned me that two would be harder than one, but boy were they right! To say that our mornings are a little hectic would be an understatement. By the time I nurse the baby, change a zillion diapers and get my 2-year-old to sit down long enough to eat breakfast, I am barely able to take two sips of my coffee.
HAM AND CHEESE EGG CUPS
— Cooking spray, for pan
— 12 slices ham
— 100 g grated cheddar
— 12 large eggs
— Freshly ground black pepper
— Chopped fresh parsley, for garnish
Preheat oven to 200ºC and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg into each ham cup and season with salt and pepper.
Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
Garnish with parsley and serve.