A western omelet is one of my favorite things to order when I’m eating out for breakfast, but it’s not exactly convenient for my make-ahead breakfasts. And while egg cups are a thing that have been on the keto and paleo train for ages, I hate how they sometimes stick to my muffin tins no matter how much I grease them. My daughter likes to eat ham and cheese sandwiches every day for her school lunches, so we always have some deli ham around. I came up with the idea to use the ham as almost a sort of cupcake liner. They look like…flowers…when I put them in the muffin tins, hence the recipe title.
To get started, dice a small onion and a whole green pepper, and saute them with a tablespoon of butter until the onions get soft and begin to turn golden. While you’re doing that, line your muffin tins. To make 12 muffins, you’ll need 24 thin slices of deli ham. You’ll want them to just barely be able to hold their shape without falling apart. Place two slices in each muffin, making sure that if there are holes, they’re not aligned on top of one another. This will avoid most leakage. When it’s done, it’ll look something like this.
When the peppers and onions are finished, remove the pan from the heat and let them cool while you work on the eggs. Beat 8 eggs together with 1/4 cup of heavy cream, about 1/4 teaspoon of salt (a pinch more if your ham isn’t very salty), and white pepper to taste. Mix in the cooked vegetables. Ladle the egg mixture into each cup, filling about 3/4 of the way to the top of the tin (NOT the top of the ham!). Sprinkle them with 3/4 of a cup (about 3 ounces) of shredded sharp cheddar cheese.
Put them into a preheated 325-degree oven for about 10-15 minutes, until the eggs just start to set and the ham begins to brown a bit around the edges. Take them out of the oven and tent them with aluminum foil, being careful to leave room for the eggs to expand. You may want to spray the inside of the foil with cooking spray just in case. Put them back in the oven for another 10 minutes, then remove the foil and let them bake for another 5 minutes. In the end, you’ll end up with a breakfast that reheats well in the microwave, perfect for your work week.
Western Roses
Ingredients
- 1 tbsp butter
- 1 small onion diced
- 1 medium green bell pepper diced
- 24 thin slices deli ham
- 8 large eggs
- 1/4 cup heavy cream
- 1/4 tsp salt
- white pepper to taste
- 3 ounces shredded sharp cheddar cheese
Instructions
- Preheat oven to 325 degrees.
- In a large nonstick skillet, melt butter over medium heat. Add pepper and onion and saute until the onion starts to turn golden brown around the edges. Set aside to cool.
- While the vegetables are cooking, line 12 muffin tin cups with 2 slices of ham each. Make sure that any holes in the ham are not aligned, so as to avoid leakage.
- In a medium bowl, whisk together the eggs, cream, salt, and pepper. Add the vegetables. Ladle evenly into each muffin cup, being careful to not fill over the edges. Top each one with the cheese.
- Put in the oven for 10-15 minutes, until the edges of the ham start to brown and the eggs begin to set. Remove the tins from the oven and tent them with aluminum foil, making sure that the foil does not touch the eggs and that you leave a bit of room for them to expand. You may want to spray the inside of the aluminum foil with cooking spray to make sure they don't stick.
- Return them to the oven and cook for another 10 minutes. Remove the foil and bake for 5 minutes more, for a total of 25-30 minutes.
- For one serving (2 muffins), macros are 318 calories, 5 grams net carbs, 20 grams protein, and 22 grams of fat.
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