Ham, egg and cheese breakfast cups, are little mini omelets, baked in a Texas muffin pan and stuffed into a crispy ham cup. Shown here with mushrooms and spinach, but easily adaptable for your own favorite add-ins, these reheat and freeze beautifully, making them a perfect make-ahead breakfast.
Ham, Egg and Cheese Breakfast Cups
I was flipping through my Woman's World magazine and was reminded about these little cups. I really enjoy that magazine! Have you ever read it?
I used to pick up a copy at the grocery store every now and again, so when I checked on a subscription, at first glance I had a little sticker shock! But after realizing it's actually a weekly subscription and not just monthly, I thought I would treat myself.
The magazine features things of interest to me as a woman - diet, fashion, gardening, health, crafting, spiritual inspiration, new cookbook features and, of course, recipes. This week's issue has the most adorable cupcakes and treats for Halloween so you might want to pick one up at the grocery store. One of the other recent issues featured egg cups similar to those I used to make often when I was working in the corporate world and had that long commute each way, every day.