When my daughter Allison lived in northern Virginia, she wasn’t far from the city of Arlington which is apparently where all the young professionals (aka, the hoity-toity crowd) go to have brunch on a Sunday. We’re from rural PA where our idea of a good brunch is a stack of pancakes, but these ham and egg cups are so pretty they’ll even satisfy the la-di-da brunch-goers.
I pinned a version of this recipe from Wendy Smith and made some substitutions according to our family’s tastes. Egg substitute and your favorite omelet ingredients can be used for this recipe. You can usually find a lower fat sliced ham and low fat or reduced fat shredded cheese. Also turkey sausage could be used in the filling. There are so many choices for the filling. If you are in a hurry I use Jimmy Deans breakfast skillets found in the freezer section of grocery stores.
Here are the ingredients that I used: thin round slices of deli ham, chopped onions, chopped peppers, bulk cooked sausage, cooked diced potatoes, shredded reduced fat cheese, egg substitute, non-stick cooking spray, and margarine.
Preheat oven to 375. Melt the margarine or butter in a skillet over medium heat and add the onions and peppers and cook til tender. Add the cooked sausage and cooked potatoes. Heat everything and set aside.
Spray 12 muffin pan cups with non-stick cooking spray. Line each muffin cup with 2 slices of ham. The edges of the ham will stick up slightly. Fill the cups with the cooked mixture and top with cheese. Next pour the egg substitute over the filling. There are different flavors to choose from. Use your favorite!
Bake approximately 20-22 minutes or until knife inserted comes out clean.
Let stand about 2 minutes. Run your knife around the edge of the pan to loosen.
The ham and egg cups are cute and taste great, too. Use them for your next brunch. They’re guaranteed to impress any snooty brunch friends in your life!
- Non-stick cooking spray
- 1 tablespoon margarine or butter
- ½ cup chopped onions
- ¼ cup chopped peppers
- ⅓ cup cooked sausage
- ⅓ cup cooked diced potatoes
- ⅓ cup reduced fat shredded cheese
- 1 carton(15 ounces ) egg substitute
- 24 thin round slices of ham
- Preheat oven to 375.
- Melt margarine or butter over medium heat in a skillet.
- Add onions and peppers and cook until tender. Add cooked sausage and cooked potatoes until heated. Set aside.
- Spray a 12 cup muffin pam with non-stick cooking spray.
- Line each muffin cup with 2 slices of thin sliced ham with the ham just above the edge of cup.
- Spoon filling into ham-lined cups. Sprinkle with shredded cheese.
- Pour egg substitute evenly over filling and cheese.
- Bake 20-22 minutes or until knife inserted comes out clean.
- Let stand about 2 minutes. Run knife around the edge of each cup to loosen.