Ham and Egg Cups with Red Onion & Sage Cheddar

 

This is what 5am looks like in Bristol
 
Raise your hand if you like starting work before 7 am? Anyone? Sometimes though, you just gotta get up, be an adult, and be thankful to have a job to go to, am I right? On those kind of mornings, the best way to get started is with a good brew and something to keep you going until mid morning when you can then have another brew. So I decided to take a break from blackberries for a bit and made some portable ham and egg cups. 

  
For this recipe, I am using some Shallot & Sage aged cheddar made by Croome Cuisine in Worcester. I wrote about their cheese before and have really enjoyed each flavor I have tried. 

  
This one was creamy and the flavor was deep without being too strong. For me, this means I can use a lot to make this recipe cheesy and flavorful. Here is what you’ll need to make this great breakfast recipe:

  

  • 5 mushrooms
  • 1/2 an onion
  • 1 tablespoon butter
  • Handful of kale, chopped
  • 1/2 a heaping cup of crumbled or shredded aged cheddar
  • 4 eggs, beaten
  • 3 tablespoons milk
  • 1 teaspoon pepper
  • 9 round slices of ham

Preheat your oven to 180 C / 350 F. Use a cupcake tin and put a slice of ham in each space. 

  

In a small pan sauté the onions and mushrooms in butter until they sweat down. This will help reduce the moisture in the vegetables, otherwise your finished product may be soggy. 

  

While those are cooking, chop up the kale and crumble or shred your cheese.

  

In a separate bowl, using a whisk, combine the eggs with the milk and pepper until smooth.

  

Take the mushrooms and onions off the heat and let them cool a bit before you add them to the egg mixture with the kale and cheese. Once combined, spoon the mixture into each ham “cup”. If it overflows out of the ham, it’s ok. It will still form into a nice shape in the cupcake tin.

  

Place into the oven for approximately 25 minutes. Keep an eye on them and you will see the cups begin to puff up with bits of bubbling cheese.

  

Once ready, take out of the oven and let cool. The cups with deflate a bit, but that’s fine. These are essentially mini crust less quiches I suppose, making them the perfect go to option for a protein rich easy breakfast. They can be enjoyed hot from the oven or cold from the fridge. Personally, I liken them best hot as the ham was crispy. They were also delicious cold and an easy, filling option to eat on my way to work. And because the cheese was so flavorful, I didn’t feel the need to add any salt, although you may want to depending on your taste. You can also add different combinations of veggies. I’ll probably try some red and green peppers, cilantro, and sriracha sauce next time. 

  

Breakfast is the most important meal of the day. So hopefully between these ham & egg cups and the baked oatmeal I made last week, you’ll have two new ideas to make for breakfast. I can already feel the weather changing here in England, so let’s power through these last days of summer with some good food to start the day. Enjoy the sunshine while it lasts, thanks for reading and Happy Eating!


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