Ham and Egg Omelet Cups
If you’re looking for a delicious and healthy breakfast that you can make ahead, Tessemae’s All Natural has a solution. These egg cups are loaded with vegetables and made in a muffin tin for perfect individually-sized servings. If you make them ahead, store them in an airtight container in the refrigerator. When you’re ready to reheat them, place them in a microwave-safe dish, cover loosely with a damp paper towel, and heat through.
- 2 Tablespoons ranch dressing, such as Tessemae’s Zesty Ranch, plus more for brushing
- 12 slices ham
- 1 pint cherry tomatoes, halved
- 4 scallions, thinly sliced
- Coarse salt
- Fresh ground pepper
- 5 Ounces baby spinach
- 10 eggs
- ¼ Cup whole milk (or almond milk)
- 1 Tablespoon Dijon mustard
Heat your oven to 350 degrees F. Brush the inside of a non-stick 12-cup muffin tin with a little ranch. Place a slice of ham in each cup, folding as needed to fit into the bottom.
Heat the 2 tablespoons ranch dressing in a large skillet. Add the scallions and tomatoes and season with salt and pepper. Cook until the tomatoes are soft and most of the liquid is evaporated. Add the spinach and cook, tossing, until wilted.
Transfer the veggies to a strainer or colander set over a bowl, to let out the excess liquid. Don’t press down; just let any extra liquid drain naturally.
Beat the eggs with the milk, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Divide the veggies among the muffin cups and pour the eggs over top. Bake until puffed up and cooked through, 15 to 20 minutes.