Quick Asparagus and Ham Egg Cups

http://greenlitebites.com/2013/02/13/asparagus-ham-egg-cups/
20130212_egg_cups2

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.

Quick Asparagus and Ham Egg Cups  - kid loves asparagus

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.

Quick Asparagus and Ham Egg CupsAnyway, 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.

Quick Asparagus and Ham Egg Cups  - step 1

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.

Quick Asparagus and Ham Egg Cups  - done

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!

Approx Nutritional Information per serving
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
6 comments »»
Posted in: 5 WWP, 6 WWPP, Breakfast Ideas, Food Photos, Muffins Ideas
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5 Comments and 1 Replies

  1. debra parks

    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!

  2. Arlene @ Adventures in Weight Loss

    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.

  3. Val

    What a delicious and inventive recipe! One question – did you mean to beat the eggs to mix the white and yolk? Seems that scrambling them first would mean they are dry and crusty once placed in the oven? Maybe this is a UK-US confusion as scrambling might mean something different to me in the UK than to you?

    1. roni

      I did. That’s how we, or I, eat them here in the states. :) They only get dry if you only cook them. In my opinion, anyway.

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