Alternative Sunday breakfast: Baked egg, ham and cheese muffins
If you’re after something a little different for breakfast on a Sunday morning and you’ve exhausted your appetite for eggs benedict, these baked egg, ham and cheese muffins are the perfect solution.
I guess it’s kind of misleading to call them muffins – there’s no flour or sugar used and the consistency is much more creamy than fluffy. Just give them a go, I promise they’re quick and easy to whip up and taste delicious!
Ingredients and method:
Lightly grease 6, ½ cup ramekins or muffin trays and line with a slice of ham. Mix together 100gm ricotta or cream cheese (whichever is your preference), 40gm grated cheddar cheese and some chopped parsley and dollop in ramekins/trays. Crack an egg into each and bake at 180 degrees Celsius until egg just sets (about 15 – 20 minutes).