ham and cheese omelette cups
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This recipe is from Cooking.com.When I saw it I knew it would be a great breakfast for Sunday breakfast at church. I added black pepper.You could add anything to these and I'm sure they would be good.
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yield
serving(s)
method
Bake
Ingredients For ham and cheese omelette cups
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8 eggs
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1/4 c milk
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1/4 t salt
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1/8 t. black pepper
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3/4 c diced,cooked ham
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1/2 c plus 2 t. shredded cheddar cheese
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minced fresh chives for garnish
How To Make ham and cheese omelette cups
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1Preheat oven to 350 degrees F. Spray 12-cup muffin tin with nonstick spray. In a large bowl, whisk together the eggs, milk,salt & pepper. Equally divide ham and 1/2 cup of cheese between the muffin cups. Reserve the extra 2 tablespoons of cheese for later. Pour egg mixture on top of the cheese and ham, so that muffin cups are a little more than 1/2 full. (They will rise like a souffle as they bake, then deflate when you pull them out of the oven.) Bake for about 20 minutes until eggs are set, then remove from oven. Sprinkle remaining 2 tablespoons of cheese over the muffins, then bake for a few minutes longer until cheese is melted. Sprinkle with chives and serve warm, using a butter knife to remove the muffins from the cups.
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