Ham and egg mushroom cups with black pepper and olive oil
Ham and egg mushroom cups are a protein-rich breakfast dish featuring savory ham and mushrooms, enriched with eggs and black pepper. Simple to prepare, they are perfect for busy mornings or leisurely brunches.
Cook time 20 min
Prep time 5 min
Ingredients:
2 eggs2 mushrooms
1 package ham
1 tsp black pepper
1 tbsp olive oil
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.
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.
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.
Ham and egg mushroom cups with black pepper and olive oil FAQ:
Bake the mushroom cups in a preheated oven for 20-25 minutes. Check that the eggs are fully set and the mushrooms are tender; you can broil for an additional 2-3 minutes for a browned top.
You can substitute the ham with cooked bacon, diced cooked chicken, or a plant-based alternative if you're looking for a vegetarian option. Just ensure that any substitute is pre-cooked.
The eggs are done when they are fully set and firm to the touch. You can also insert a toothpick into the mixture; it should come out clean if the eggs are fully cooked.
Yes, you can store leftover mushroom cups in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
A baking tray lined with parchment paper or a lightly greased baking dish is recommended. Ensure it's large enough to accommodate the mushroom caps without overcrowding.
Cooking 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.
Nutrition Facts
2 ServingsCalories 160kcal
Protein 16g
Carbohydrates 4.58g
Fiber 1.11g
Sugar 1.77g
Fat 16g
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