Friday, January 13, 2012

Tutorial: Baked Ham and Eggs

Grease a muffin tin--standard, silicone novelty shapes, or my favorite mini-loaf pans--then add in one slice of ham, letting the edges stick up. Break one egg on top of the ham, and add spices, cheeses, or diced veggies:

Bake in a 350-degree oven for 20 minutes:

The baked ham and eggs made in muffin tins are perfect to put inside biscuits or English muffins. The novelty shapes are cute for holiday breakfasts. And the mini-loaf pans?

One hearty breakfast, one fabulous series of books:

One excellent start to an excellent day.


Tina said...

Those look really yummy! Have you tried freezing them yet? We are always on the look out for a good healthy, quick breakfast for the hubby before he has to dash out the door for school. We found that scrabbled eggs (cooked up with yummy meats and veggies) freeze and reheat well, but these look good too!

julie said...

How do you reheat your frozen eggs, Tina? I always make more baked ham and eggs than we want and just put them in the refrigerator, but I feel a little gross about leaving meat/egg stuff in the fridge for days at a time. I'd much prefer to pop them in and out of the freezer, if they're simple to reheat.

Tina said...

We just heat them in the microwave. They don't taste exactly the same as fresh off the pan (or out of the oven) but a little ketchup makes everything taste better.

I actually think that any meat reheated in the microwave tastes a bit different, so it could just be me.