Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mini ham, egg & veg cups. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Mini Ham, Egg & Veg Cups is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Mini Ham, Egg & Veg Cups is something which I have loved my entire life. They are nice and they look fantastic.
In a bowl, whisk eggs & thyme, then whisk in half & half mixture. Drizzle tomato slices w/evoo, top w/scallion greens and season w/ salt & pepper. Serve alongside mini ham casseroles & enjoy!
To begin with this particular recipe, we have to prepare a few ingredients. You can have mini ham, egg & veg cups using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mini Ham, Egg & Veg Cups:
- Prepare 2 large eggs, beaten,
- Get 1 good dash of whole fat or semi skimmed milk,
- Make ready 10-12 slices wafer thin ham,
- Prepare Around 20-25g red bell pepper cut into tiny cubes,
- Prepare 2 baby plum tomatoes, cut into tiny pieces,
- Prepare 1 spring onion, cut into very fine rings,
- Get 1/2 tsp Dried parsley to season,
- Get 1 spray cooking oil (sunflower or vegetable),
- Take Salt and pepper to season, (don't add salt if for infants),
- Prepare Equipment Needed:
- Prepare 1 silicone mini muffin mould with 12 compartments
Note: if using large slices of ham, cut to fit tin well size. If using foil muffin liners, spray the inside of the liners with nonstick spray. In a large bowl, whisk remaining ingredients until blended. Divide egg mixture among prepared muffin cups.
Instructions to make Mini Ham, Egg & Veg Cups:
- Preheat the oven to 180 (fan). Spray oil into each section of the silicone mould. In a bowl with the beaten egg, add a good dash of milk, season with parsley, salt and pepper. Mix together.
- Line each muffin mould with a slice of wafer thin ham. Cover any little gaps with extra torn off pieces. Try not to overlap the ham over the top too much as it'll burn when baking.
- Add a couple of little pieces of spring onion, pepper and tomato into each mould opening. Carefully spoon in the egg mixture into each hold of the mould until it reaches the top rim.
- If there's any remaining pieces of veg place them into the holes on top of the egg mixture. Bake on a tray in the oven for 20-25 minutes until the egg is cooked through. Check on them every 10 mins to ensure they're not catching. Remove from the oven and leave to cool for a few minutes before using a small spoon to gently turn them out of the mould.
The amount of eggs was spot on. A couple of tips - I filled the muffin cups to just about the top and they puffed up nicely without overflowing. Top with egg mixture, filling cups three-fourths full. A ham slice stuffed in a muffin tin and then topped with an egg and cheese and baked to perfection! An easy breakfast to serve up or make ahead of time for meal prepping for the week.
So that is going to wrap this up with this exceptional food mini ham, egg & veg cups recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
