Baked Egg Cakes

h2Chef’s Notes/h2
pCall them egg cakes, egg muffins, mini quiches or anything else you like. These are amazingly simple and delicious treats for breakfast, lunch, or even as an elegant appetizer course. The ingredients you chose sets the plate./p
h2Ingredients/h2
ul
li1 shallot or 3 scallions chopped/li
li1 tbsp. Butter/li
li2 ounces ham, thickly cut and diced/li
li½ cup diced tomatoes/li
liSalt and pepper to taste/li
li6 eggs lightly beaten/li
li2 tbsp. milk, cream, or half and half/li
li½ cup shredded Swiss cheese. (you can substitute another cheese if you like)/li
liNon-stick spray for the muffin tin/li
/ul
h2Preparation/h2
ol
liPre heat the oven to 375°./li
liButter or spray a 6 muffin tin/li
liSauté the shallot or scallions in butter./li
liAdd the diced ham and cook until the ham starts to brown. Allow to cool./li
liAdd the tomatoes./li
liIn a separate bown, beat the eggs lightly and add the salt and pepper. Add the milk or cream./li
liEvenly divide the ham, shallot, and tomato mixture on the bottom of each muffin tin. Top with shredded cheese./li
liGently pour the egg mixture over the ham and cheese./li
liBake for 20-22 minutes or until the cakes are browned and puffed./li
liAllow to cool a little before serving or serve at room temperature as an appetizer./li
/ol
h2Suggestions/h2
pReplace the ham with:/p
ul
liAny vegetable/li
liBacon/li
liCrab/li
liShrimp/li
liSmoked salmon/li
/ul
h2Nutrition Information/h2
p6 servingsbr /
Net Carbohydrates: 6g/p
piSource: a href”http://www.thedecadentdiabetic.com/”Ward Alper, the Decadent Diabetic/i/a/p