Ham and egg mushroom cups with black pepper and olive oil
Delicious Ham and Egg Mushroom Cups - A savory and healthy breakfast or brunch option made with eggs, mushrooms, ham, black pepper, and olive oil. Easy to prepare and perfect for a quick, protein-packed meal!
- 21 Mar 2024
- Cook time 20 min
- Prep time 5 min
- 2 Servings
- 5 Ingredients
Ham and egg mushroom cups with black pepper and olive oil is a delicious, protein-packed dish perfect for breakfast or brunch. This recipe combines the savory flavors of ham and mushrooms with the richness of eggs and a hint of black pepper, all brought together with a touch of olive oil. It's not only tasty but also simple to prepare, making it an ideal choice for both busy mornings and relaxed weekend meals.
Ingredients:
Instructions:
- Thoroughly clean the mushrooms using a damp paper towel or a mushroom brush.
- Carefully remove the stems and gently scoop out the gills to create a cavity large enough to hold the filling. Set the mushroom caps aside.
- Dice the ham into small, bite-sized pieces.
- Crack the eggs into a bowl and beat them lightly.
- Mix in the diced ham, black pepper, and half of the olive oil (7g or about 1/2 tbsp). Stir until well combined.
- Brush the mushroom caps with the remaining olive oil, ensuring the caps are well-coated to prevent sticking and to add flavor.
- Place the mushroom caps on a baking tray lined with parchment paper or a lightly greased baking dish.
- Carefully spoon the egg and ham mixture evenly into each mushroom cap. Make sure the filling is level and nicely spread to ensure even cooking.
- Place the baking tray in the preheated oven.
- Bake for 20-25 minutes, or until the eggs are fully set and the mushrooms are tender.
- If you prefer a slightly browned top, you can broil the mushroom cups for an additional 2-3 minutes at the end, keeping a close watch to prevent burning.
- Remove from the oven and allow to cool for a couple of minutes before serving.
- Serve hot and enjoy your delicious Ham and Egg Mushroom Cups with a fresh sprinkle of black pepper on top if desired.
Tips:
- Use fresh, large mushrooms to ensure they hold the egg mixture well.
- Pre-cook the mushrooms lightly before adding the eggs to remove excess moisture and enhance their flavor.
- For added flavor, consider sprinkling a bit of cheese or fresh herbs like parsley or chives on top before serving.
- If you prefer a runny yolk, keep an eye on the baking time and adjust accordingly.
- Experiment with different types of ham or even substitute with turkey or prosciutto for a different taste.
This recipe for ham and egg mushroom cups with black pepper and olive oil is a quick and satisfying way to start your day. The combination of flavors offers a delightful balance, and the dish is both healthy and easy to make. Enjoy your meal with a side of toast or a fresh salad for a complete and nutritious breakfast or brunch.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 160kcal | 7% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 4.58g | 1% |
| Fiber 1.11g | 3% |
| Sugar 1.77g | 2% |
| Fat | |
| Fat 16g | 18% |
| Saturated 3.71g | 12% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 210mg | 39% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.70mg | 54% |
| Vitamin B3 5mg | 34% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 63ug | 17% |
| Vitamin B12 0.79ug | 33% |
| Vitamin C 1.76mg | 2% |
| Vitamin E 0.65mg | 4% |
| Vitamin K 1.87ug | 2% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.39mg | 0% |
| Iron, Fe 1.61mg | 15% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 540mg | 16% |
| Selenium, Se 40ug | 72% |
| Sodium, Na 600mg | 40% |
| Zinc, Zn 1.94mg | 18% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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