Baked Egg Cups

In my quest to find new and exciting recipes to share with all of you I ran across a blogger who is not a weight loss surgery patient but does have some healthy and delicious ideas.  I am featuring Lindsay Tarquinio’s recipe for baked egg cups today.  The recipe calls for a dozen eggs and a muffin tin with 12 openings and will certainly feed a group.  Feel free to reduce it down to the size you need.  These little cups are SUPER EASY to make and packed with protein and a cheesy flair.

 

Ingredients:

• 12 Eggs
• 12 thin slices of deli ham (round)
• ½ cup grated parmesan cheese (or your favorite cheese)
• 1/2 Cup diced scallions
• Fresh cracked Sea Salt and Pepper

Directions:

1. Preheat the oven to 400
2. Spray a muffin tin with cooking spray (I use my Misto)
3. Lay a piece of ham in each hole creating a little ham cup
4. Crack one egg into each hole
5. Sprinkle with salt and pepper
6. Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.(Bake for longer if you want the yolks cooked more firmly)
7. Carefully remove each egg from the muffin tin
8. Top with grated cheese and scallions

 

Nutritional Data:  Each cup has around

• 100 calories and
• 18 grams of protein.

Find Lindsay’s blog at  http://thesimpledelights.com