HAM EGG AND CHEESE CUPS
12 eggs
12 slices of ham
10 ounces frozen spinach, thawed and strained (I used fresh, and chopped it finely)
2 cups shredded cheese
salt and pepper
Heat oven to 350F.
Spray muffin tin with cooking spray. Press a slice of ham into each muffin cup. Evenly distribute spinach between muffin cups, and repeat with cheese.
Crack 1 egg to each muffin cup. Season with salt and pepper. Bake for 20 to 25 minutes or until done.
I served ours with buttered english muffins.
Enjoy!
Recipe adapted from The Dining Guide, July 2012
www.nwaonline.com/dining/
BACON AND CHEESE BREAKFAST SANDWICH WITH MANGO CHUTNEY
8 slices of canadian bacon
4 large eggs
4 english muffins, split and toasted
8 teaspoons mango chutney
4 slices sharp cheddar cheese
Heat broiler.
Heat a large skillet coated with cooking spray. Add bacon, cook 2 minutes on each side or until lightly browned. Remove from pan, keep warm.
Break eggs into hot pan, cook 1 minute on each side or until desired degree of doneness.
Place muffin halves, cut sides up, on a baking sheet. Spread 2 teaspoons chutney over bottom half of each muffin, top with 1 slice of cheese, 1 or 2 bacon slices, and 1 egg.
Broil 1 1/2 minutes or until bubbly. Place top halves of muffins over the bottom halves.
Enjoy!
Recipe adapted from Cooking Light, July 2003
www.cookinglight.com/