Thursday, January 19, 2012

Italian Ham and Egg Cups

A great breakfast packed with protein. This is sure to satisfy your appetite!

serves 4 ( 3 points + )

  • 2 oz. thinly sliced lean deli ham ( 4 slices- ½ ounce each)
  • 1 can ( 14.75 oz. diced tomatoes, undrained
  • 4 eggs
  • 4 T. shredded part-skim mozzarella cheese
  • salt, pepper, basil to taste

Preheat oven to 375 degrees.
Heat a nonstick skillet coated with cooking spray. Add tomatoes and cook until liquid is dissolved (about 10 minutes). Season with salt, pepper and basil.
Place one slice of ham in the bottom of each ramekin. Top with ¼ cooked tomato mixture. Make an indentation in the center of the tomato mixture and carefully crack an egg into the center. Sprinkle with 1 T. mozzarella. Repeat with remaining ramekins. 
Place ramekins on a baking sheet and bake 13 minutes or until eggs are set and not runny.
Cool for 5 minutes.


  1. Wow..what a great weekend breakfast idea!

  2. I know what I'm making tomorrow for the family. Thank you for the delicious recipe!

  3. Hi there from Warwick, England! Your recipes look delicious, I am your newest follower and look forward to using them!

    1. Hi Annie,
      Nice to meet you! I hope you enjoy these recipes!

  4. Hi there! I've posted a link to your recipe as a resource for my readers. I love the presentation of this egg dish. Delish!


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