Mini Ham & Veggie Egg Cups

I made these Mini Ham & Veggie Egg Cups this past Saturday for a brunch I was hostessing and they were a total hit! Clean, simple and totally delicious, I plan on making up a few batches and freezing them for an easy breakfast on school days - just heat and eat! I was able to find a package of ham already diced small in the deli section at the grocery store, so that eliminated a step right away. These cuties are also super versatile, so I'm able to switch up which meats and veggies I use depending on what we're in the mood for (or more likely what I have on hand). The perfect healthy breakfast or snack!

Mini Ham & Veggie Egg Cups

Ingredients:

• ½ cup onion, finely chopped
• ½ cup fresh broccoli, finely chopped
• ½ cup yellow bell pepper, finely chopped 
• 2/3 cup ham, chopped (about 2 ounces)
• ⅓ cup extra-sharp shredded cheddar cheese
• 2 tablespoons fresh chives, chopped
• 1/8 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 4 large eggs

Directions:

1. Preheat oven to 350 degrees.


2. Spray a large nonstick skillet with clean cooking spray or a drizzle of oil (such as organic coconut oil spray or a teaspoon or two of organic coconut oil) and heat over medium-high heat. Add onion, broccoli and yellow pepper, and saute 2 minutes or until crisp-tender. Add ham and saute 3 minutes. Remove from heat.


3. Combine cheese, chives, thyme, pepper and eggs in a bowl and stir gently with a whisk. Add ham mixture, stirring with whisk. 


4. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 degrees for 20 minutes or until set.

To freeze:

Make sure egg cups are completely cooled before storing. Wrap each egg cup individually in saran wrap and store in a ziplock bag until ready to use. 

To heat:

Remove desired number of cups and remove saran wrap. Wrap cups loosely in a paper towel and cook on 15 second spurts until heated through. Enjoy!

Love this recipe or want to see more like it? Let us know in the comments below!

Sausage, Egg & Cheese Breakfast Casserole

We had the first of many Christmas get-togethers this weekend, and since we were hosting, we decided to do brunch in place of a traditional Christmas dinner. I tried many new recipes, but this one was the biggest hit by far. In fact, I'm pretty sure I'm in love. I'd tell you I've been eating leftovers for breakfast, lunch and dinner ever since, but that may make me sound like a weirdo. ;)

And the best part about this recipe? You make it ahead of time and let it sit in the refrigerator overnight. This gives the same affect to the English muffins as it would with a bread pudding, and everything just kind of collides in a beautiful mess of the-best-thing-that-ever-hit-your-taste-buds. Long story short, this recipe is the perfect ratio of fluffy eggs, perfectly seasoned sausage, soft, buttery English muffins,  and melty cheese. YUM!

What you'll need:

3-5 English muffins, split

2 TBS. butter

1 Pound bulk sausage, crumbled, cooked, and drained on paper towels (you can use regular, or half regular and half spicy depending on your taste preference - I used Jimmy Dean Country Mild)

7 oz. can chopped green chiles, drained

3 cups shredded cheddar cheese

1¼ cups Sour Cream

12 eggs

Spray a 9"x13" casserole dish with cooking spray. Split English muffins in half and butter the inside of each slice. Lay slices buttered side down in casserole dish, covering the bottom of the dish. (Break up an extra English muffin to fill in gaps if need be). 

In a large bowl, whisk the eggs until combined. Add sour cream, whisking until combined. There may be some lumps at this point, but after a minute or so of whisking everything should combine just fine. 

On top of English muffins, layer half of the sausage, half of the green chiles and half of the cheese. Pour entire egg mixture evenly over the top. Sprinkle remaining sausage, chiles and cheese. Cover and refrigerate overnight. 

In the morning, remove casserole from refrigerator at least 30 minutes before baking. Bake at 350 degree oven for 35-40 minutes or until hot and bubbly. Allow to rest for  10-15 minutes before serving. 

Download and print this recipe below!

Sausage, Egg, ad Cheese Breakfast Casserole