These are one of my go to snacks for Milly. Obviously they are great for breakfast but she enjoys them anytime. It’s a great way to sneak in a ton of veggies and you can make a dozen at a time. I use whatever I have on hand and there’s something about food shaped like a cupcake that makes toddlers love them! It’s the perfect size for their little hands.
These are also great for when you’re hosting a ton of people or when family is in town staying over. They’re great brunch foods! To make them even more decadent, sometimes I’ll add a little pie crust to the bottom so it’s almost like mini quiches. I love quiche. People don’t give quiche enough love. Scroll down for the recipe and then let me know what other variations you come up with. If you post the photo on instagram, be sure to use the hashtag #BrandisBites.
Green Eggs & Ham Breakfast Cuppies
By Brandi Milloy
12 large eggs
1/2 cup milk
1 heaping cup fresh spinach, chopped
1 cup veggies or choice, chopped (like broccoli or mushroom)
1/2 teaspoon seasoning salt
1/4 teaspoon fresh grated black pepper
1/4 teaspoon fresh grated nutmeg
1 1/2 cups ham, sliced and chopped
1 cup swiss cheese, shredded
1/2 cup cheddar cheese, shredded
2 teaspoons fresh Italian parsley, chopped (optional)
Preheat oven to 375F and spray muffin tins with non-stick cooking spray.
In a large bowl, whisk the eggs, milk, veggies, salt and pepper and nutmeg. Fill muffin tins equally with ham and cheese and then carefully cover each with the egg mixture, about ¾ of the way full.
Bake for 25-30 minutes or until eggs are set cups are golden. Let cool for 5 minutes before enjoying!