Baked Egg, Ham, Cheese Muffins
Whip up these delightful ham and cheese breakfast muffins for a perfectly portioned morning treat. With a savory mix of ricotta, cheddar, and fresh parsley combined with a whole egg baked to perfection in a ham cup, these muffins are sure to become a new breakfast favorite. Enjoy alongside vibrant tomatoes and crisp baby spinach for a balanced and satisfying meal.
— Constant Cookbook
Ingredients
- 100g ricotta
- 40g gratted reduced fat cheddar
- Parsley, chopped
- 6 slices of lean ham
- 6 eggs
Instructions
- Lightly oil 6 x 1/2 capacity muffin trays. Line with a slice of lean ham.
- Mix 100g ricotta, 40g grated reduced fat cheddar and some parsley in a bowl and dollop into trays.
- Crack an egg into each and back at 180C until egg just sets (15-20 minutes).
- Serve with tomatoes and baby spinach.
Yield
Serves 6
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