Breakfast Cups

Breakfast Cups

These remind me of Eggs Benedict, however much easier than making the hollandaise sauce for the real thing. 

Serves 12

12 slices of ham

12 eggs

4 laughing cow cheese wedges or ¼ block of cream cheese

¼ c. plain Greek yogurt or sour cream

1 T. stone ground mustard

2 tsp. Mexican spices or Italian spices

¼ c. shredded sharp cheddar cheese if you used Mexican spices or ¼ c. Italian blend cheeses

Salt and fresh ground pepper

Optional additions:

1 sliced scallion

1 green pepper, minced

1/2 c. spinach, cut relatively thinly 

Directions: Preheat oven to 400 degrees and grease a muffin pan. Put one slice of ham in each muffin holder (add any additions on the bottom of the cup on the ham). In a small bowl whisk together laughing cow cheese, yogurt, mustard and cheese. Place one dollop of sauce in the bottom of the cup about 1 tsp. On top of the cheese mixture, crack one egg (unbeaten). Sprinkle eggs with salt and fresh ground pepper to your liking. Bake in the oven for 12-15 minutes until whites are set and yellows are still gooey. Run a knife around the outside and serve on an English muffin or a slice of toast to soak up the egg yolk.