Ham Egg Cups with Sautéed Peppers & Onions
12 slices of ham
12 eggs, mixed well
½-3/4 c. shredded cheddar cheese
½-3/4 c. sautéed peppers and onions
Instructions:
1. Preheat oven to 375.
2. Spray cupcake pan with non-stick spray.
3. Line each cup with a piece of ham.
4. Add a teaspoon of peppers and onions to each cup.
5. Add a teaspoon of cheddar cheese to each cup.
6. Pour eggs into each cup to fill.
7. Bake for 12-16 minutes.
8. Cool on a rack.
9. Remove from cups and eat or store and freeze.
Notes:
This recipe is weeks 1-2 friendly.
Each cup is 1 egg.
Sautéed Onions & Peppers
Ingredients:
2 yellow onions, sliced
4 sweet peppers, sliced
1/4 t. Morton Nature's Seasoning
2 T. Olive oil
Instructions:
1. Dice peppers and onions. Place in a sauté pan that has a lid. Put 1/4" water in the pan, cover, put on stove on medium-high heat. Simmer for 5-7 minutes until slightly softened.
2. Take lid off and cook off the water.
3. Add the seasoning.
4. Stir every few minutes until it starts to brown then stir about every 30 seconds until nicely caramelized.
Notes:
You will smell the caramelizing and know when to stir.
This recipe is weeks 1-2 friendly. Great in scrambled eggs.
