| Prep Time: | Cook Time: | Serves: |
| - | - | - |
These individual egg cups come out looking like mini soufflés. Nice portion size and all protein. Individual servings make this breakfast dish visually appealing
Ingredients
- 8 Farm Fresh eggs
- 16 ham slices
- Fresh or Dried Herbs
- 1/2 cup Half & Half
- 1/2 cup Provel cheese
- Non-stick spray
- Salt and Pepper
Preparation
-
Spray 4, two-inch ramekins with non-stick vegetable cooking spray. Place 2 ham slices in the bottom of each forming a lining on the bottom of each cup.
-
Add evenly grated or roped Provel cheese into each cup. Add sprinkles of fresh Sage & Thyme or dried Italian Seasoning into each cup.
- Whisk eggs, cream, salt & pepper and pour mixture into cups.
- Bake at 350°F for 30 minutes until eggs puff up & cheese is golden brown on top.
-
Remove from oven and let stand for 1-2 minutes. Using a spoon, carefully scoop out the ham which holds the eggs & cheese onto warmed, small pretty plates.
