Mornings should start off right with a great breakfast. It shouldn’t be the time of day for scarfing down a granola bar or cereal out of a plastic cup at your desk. But, who has time for cooking up breakfast? I find myself in the dilemma all the time. When it comes to breakfast, I want something that is good for me, doesn’t take too much time, skill and effort. This is why I love this recipe: Ham and Eggs Cupcakes. This recipe looks super fancy but barely requires any cooking skills to pull off.
Baked eggs take hardly any time and no effort. So while they’re in the oven getting delicious, you can get started on the rest of your morning. These eggs also travel well and can be made the night before. The best part is that you don’t have to add salt since the saltiness of the meat will be enough.
What You’ll Need
6 eggs
1 avocado
6 Slices of nitrate free ham (I used Applegate Ham)
Dill Pepper (optional)
(I used a smaller cupcake tin; feel free to use full size. Just be sure to double the ingredients.)
What You’ll Need To Know
Preheat oven to 400F
In a muffin tin or a cupcake tray line, however, many “breakfast cupcakes,” you plan to make with a slice of ham and a slice of avocado in each.
After the ham and avocado are in, crack an egg in each of the cups and garnish with Dill.
Place in the oven for 20 minutes. The whites sound be firm to the touch.
If you don’t want the yolk to be extremely firm cook for about 15-16 minutes.
Once the eggs are done, sprinkle a little bit of pepper to taste on top for a little kick!
