Individual Egg Cups

It's Monday...and not only am I over 38 weeks pregnant, but I'm just about 9 days away from my due date.

Can you believe it? It's the final stretch now and the countdown has really begun over here. Shaun and I spent another weekend soaking up some free time with casual errand running and a viewing of Argo on Saturday afternoon. (Side note: O.m.g. it was amazing. Go see it if you haven't!)

I'm just happy that I've made it this far, especially with enough time to participate in this month's Secret Recipe Club. We took a break last month due to the holidays and I really missed it. In case you aren't familiar with it, the each month the Secret Recipe Club assigns each blogger with another blog in the group. The blogger then chooses a recipe from the assigned blog to make and talk about on the big reveal day. 

I love seeing what other bloggers come up with. It's a great way to find new blogs, make new friends and try out some fun recipes! When I was assigned Cook with Sara and stumbled upon her individual egg bakes, I knew this was the perfect recipe, especially since Shaun loves eggs in the morning. Since I'm not exactly doing a ton of cooking on a daily basis, I thought these would be a great egg dish for him to just reheat in the morning before work.

And the verdict?

Cheers all around!

Even I, of the non-egg eating variety these days, really loved these little egg cups. They stayed nice and moist and reheated in the microwave beautifully. I plan to make another huge batch of these this week so that we can freeze some and have them once the baby arrives.

Individual Egg Cups

*Adapted from Cook with Sara

4-6 slices deli ham, torn into small pieces

1/2 cup shredded cheddar cheese

6 eggs

1/2 cup milk

1/4 tsp seasoning salt (or more to taste)

1/2 tsp dried parsley

black pepper

cooking spray

 

Preheat oven to 350 degrees. In a mixing bowl, whisk together the eggs and milk until fluffy. Add in the seasoning salt, parsley and pepper and whisk to combine.

Spray a 12-cup muffin tin with cooking spray. Divide the shredded ham between the cups. Pour the egg mixture over the ham, dividing between all cups. Top with cheddar cheese.

Bake for 15-20 minutes or until puffed up and the tops are cooked through.

Yields 12 egg cups; 2-3 egg cups per person

Thanks to Sara for this awesome recipe! And if you haven't already, be sure to head over to her blog and do some reading...she's got some truly A-mazing recipes on there!