Sunday, March 31, 2013

Denver Breakfast Cups

Sometimes the tastiest of recipes happen on a whim. That's precisely how this one came about. I had some leftover baked ham and I've been trying to think of ways to use it up. A little egg-type breakfast muffin sounded interesting so I just threw some things together in a bowl. 20 minutes later I had a great, little breakfast bite!

This recipe can be adjusted to suit your own tastes in terms of veggies and it's particularly nice to whatever you happen to have on hand. You can also change up the amount of your add-ins if you'd like - just don't overcrowd or the egg mixture won't cook properly. The ingredients listed below are what I had in my fridge so get creative with your own!

Denver Breakfast Cups
Makes 8 cups

 1 egg white
 2 eggs
 1/2 c flour
 1/2 c milk
 1 tsp baking powder
 1/4 - 1/2 tsp salt
 1/4 c shredded mozzarella or cheddar (I used mozzarella to add to the creamy texture)
 dash pepper
 2 TB chopped red pepper
 1 tsp minced jalapeno
 2 TB chopped onion
 2 - 3 TB chopped ham
 1/4 c shredded sharp cheddar (optional)

1. Preheat oven to 375°.
2. Whisk first five ingredients together in a medium bowl. Stir in remaining ingredients except 1/4 c optional cheddar cheese.
3. Spray a muffin tin with non-stick spray and spoon in batter mixture to about 3/4 full. Sprinkle each with a little of the optional cheddar cheese.
4. Bake for 15 - 20 minutes or until eggs are set and a toothpick inserted in the middle of each comes out clean.

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