Paleo Ham & Egg Cups

Serving Size: 6

We know it’s hard to cook up breakfast when you're working or are having a busy morning. That’s why we like to make a batch up of these on Sunday, put each one in a baggie, and have breakfast ready to go for a few days during your busy week.

Recipe by: Trina Beck

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Recipe Serving Size6

Cooking Tools Required

Cutting board, Jumbo Muffin Pan, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Whisk

Ingredients

6 slice deli ham we used Applegate brand
4 egg
1/4 cup canned full-fat coconut milk
1/4 cup orange bell pepper chopped
1/4 cup red bell pepper chopped
1/4 cup yellow onion chopped
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1/4 cup extra virgin olive oil for sauteing

Instructions

Preheat oven to 350º F.
Set a large sauté pan over medium heat and add the chopped onions; cook for 3-4 minutes or until onions are translucent.
Add the chopped peppers and sauté for another 2 minutes. Set aside.
In a medium bowl whisk together the eggs and coconut milk.
Season with Kosher salt and pepper.
Grease muffin tin with coconut oil and line each cup with a slice of ham.
Next add a spoonful of the onion and pepper mixture, and lastly divide the egg mixture evenly between the six cups.
Bake at 350º F for about 20 minutes

Reheating Instructions

Place one cup in the microwave and heat for 30 seconds or less on medium power.

Nutrition