Sorry for my short hiatus guys. I went away this weekend to play in some mud and left my kitchen behind. When I got back I made tacos with a side of asparagus for dinner.
Weird combo, right?
Well, I forgot I bought the asparagus last week and of course it sat in the fridge all weekend while I was away because there no way in hell The Husband is going to roast asparagus for dinner. It’s not even that he wouldn’t know how he just would never, in a million years, think to do such a thing.
So I decided to cook it up in fear it wouldn’t last another day.
Overall we are an asparagus family as you can see by this instagram shot of the 7 year old.
He loves it and actually asked for seconds. Now, The Toddler USED to eat it all the time. Last night he took a bite and handed it right back. It was cute but annoying. He’ll come around. I’m hoping Big Brother will be a good influence on him.
Anyway, the next morning I used the leftover spears to make a fun breakfast. It turned out better than I expected! The egg was perfectly cooked and the ham asparagus combo is yummy but even more so in this cute little package.
Here’s what I did…
- 3 slices of thin deli ham (~2oz)
- 2 eggs
- pinch of salt and pepper
- About 15 spears of leftover roasted asparagus
Preheat the oven the 375 degrees.
Spray 3 sections of a muffin tin and lay the sliced ham forming a pocket.
Scramble the eggs with a pinch of salt and pepper.
Evenly distribute the egg into the 3 ham cups.
Cut the asparagus spears into 3-4 sections. Put about 5 spears in each cup saving the tops to lay across the top of cup. It makes them look so pretty. :)
Bake for 15-18 minutes. I left mine in until the edges of the ham burnt just a bit at 18 minutes.
I shall now always make extra asparagus for dinner just so I can make these for breakfast the next day. :)
Note: If you want to lower the fat/points of this recipe replace 1 or both of the eggs with egg white. Will work just as well!
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 1 | Entire Recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 220 | 12g | 0g | old: 5 | new: 6 |
| Sugar | Sat Fat | Carbs | Protein | |
| 6g | 4g | 10g | 22g | |
Perfect timing. Had everything on hand. Just delish.
I guess I should not have ‘scrambled’ the eggs first?
I thought you were scrambling the eggs in a pan before baking them….bit confusing…but still yummy!
These look great. Can’t wait to try them.
Not sure if anyone’s told you this, or if it’s just a problem with my computer (in Safari), but when I click the Pin It button beneath the recipe, it pulls up a picture of your cucumber tuna rolls instead of the current recipe. (Did it for another of your recipes I tried to pin last week, too.) I have to use the Pin It button in my browser bar to get the appropriate photo to go with my pin.
ARlene – Thanks for letting me know! I’ll look into it!