Baked ham and eggs
Baked ham and eggs is a great way to start your day with a high protein breakfast - it also works well to make these ahead and reheat in the microwave before serving.
Serves: 6
Recipe6 ounces 170 g very thinly sliced deli ham1 1⁄2 cups 388.5 g salsa or chopped grilled veggies9 large eggs or egg whites from 9 eggs2 tablespoons chopped fresh coriander2 tablespoons grated low-fat cheddar cheeseCooking oil spray
Note: If using fresh eggs, separate 9 whites into a medium mixing bowl. Add 1⁄2 teaspoon salt and whisk lightly. Transfer to a liquid measuring cup. Let stand while you prepare the rest of the ingredients.
Method1. Preheat the oven to 400 degrees 204 degrees Celsius. Lightly coat each cup of a standard-size nonstick muffin pan with cooking oil spray
Line each muffin cup with 1⁄2 ounce 14 g of the ham. There will probably be a little excess extending from the top of each cup. Spoon 1 tablespoon of the salsa or veggies into each cup
Measure 3 tablespoons of the egg whites or into each muffin cup (after the first “muffin,” you can pour the whites from the liquid measuring cup to the same level as the first muffin cup, rather than measuring 3 tablespoons each time)
Place the muffin pan in the oven and bake for 10 to 12 minutes, or until the eggs are puffed and the centre is set
Carefully remove the baked eggs from the pan and place two muffins on each serving plate
Garnish with the coriander and cheese
Follow Jessie Pavelka's workout plan