Description
Easy breakfast treat that are freezable without the avocado on top.
Ingredients
- 4 eggs
- 1 tsp Mexican Seasoning (I used McCormick's)
- 2 TBSP Organic Heavy Cream
- 2 TBSP Chunky Salsa (I used Pace)
- 4-5 slices of uncured baked ham thin slices (Make sure it has no sugar in it. )
Instructions
- Preheat the oven to 375 degrees.
- Scramble the eggs, Mexican seasoning, heavy cream, and salsa together in a mixing bowl (affiliate) with a spout.
- Spray or butter the mini muffin tin. I used about half of the mini muffins on the pan.
- Using a round cookie cutter, cut the ham into rounds. Use the scraps and overlap the muffin openings so the egg has a cup to pour into. If you want to pour them right into the mini muffin tin. You can do that too and not use the ham at all.
- Bake in the oven for 15 minutes. They will puff up and then deflate when cooled.
- Serve warm or cold with a side of guacamole or avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: oven baked
- Cuisine: american, breakfast
Nutrition
- Serving Size: 2
- Calories: 467.19 kcal
- Sugar: 2.92 g
- Sodium: 1229.93 mg
- Fat: 33.05 g
- Saturated Fat: 14.2 g
- Trans Fat: 0.07 g
- Carbohydrates: 7.89 g
- Fiber: 1.64 g
- Protein: 33.37 g
- Cholesterol: 716.85 mg