Egg Cupcakes 2.0
Posted by Natalie on October 29, 2009 - Posted in Recipes There are 6 comments, Add yours!
A few months ago I posted a blog with a recipe for Egg Cupcakes. In an effort to mix it up a bit....I found this recipe that provides a great upgrade to your standard Egg Cupcake. Enjoy!
Ingredients:
10 slices black forest ham, about 8 oz. (Try Trader Joe’s!)
10 eggs
1/2 cup sun dried tomatoes in oil, diced
2-3 tablespoons diced chives
2-3 tablespoons diced parsley
salt and pepper
Grease your muffin cups and line each cup with one slice of ham. Beat 10 eggs and add remaining ingredients. Measure about 1/4 cup of mixture into each of the ham lined muffin cups. Bake for 18-20 minutes at 375. As a precaution I put my muffin tins on a foil lined tray--in case the egg cooked over. I served these with Veggie Fritters...stay posted for that recipe next week!
This recipe was modified from one I found in The South Beach Diet Cookbook.
Comments
Oh. My bad. Egg CUPCAKES. In an ass kicking war between cupcakes (a tangent I could spend hours on), yours would clearly be the victor. And that leads into all kinds of musings on cupcake wars. For instance, would sesame honey cupcakes stand a chance? Or are they more suited to the supply chain of the cupcake war world?
I love egg muffins! They are so easy and you can really use any meat, veg and/or spice to your liking...add egg and voila...breakfast is served!
Embrace the egg muffins! There is no escaping them!
OMG! This looks delish! Gonna have to try it soon!
My only question is… how many do I get to eat? Yummy!
Natalie, you are brilliant. Not only do you kick my ass in crossfit, but your egg muffins totally kick my egg muffins ass (asses?). Here I was, thinking just this morning, that it couldn’t possibly get any better than my hot italian egg muffins, and you go and trump them. Without breaking a sweat.