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Spicy Southwest Egg and Ham Cups

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These easy to make spicy Southwest Scrambled Egg and Ham cups are perfect for breakfast, brunch or dinner. Their great presentation and individual portions also make them perfect for entertaining.

Southwest scrambled egg and ham cups
My daughter loves cooking and cooking together with her has become something that we do every weekend and thanks to her we have all come to appreciate, more than ever, homemade meals. Cooking from scratch doesn’t have to be something hard, it can instead be a fun activity to do with your family. This year we are recommitting to homemade meals; from breakfast and lunch to weekday dinners. And because we are always busy and there is always limited time for cooking we are focusing on easy recipes that can be done quickly but without compromising the quality and flavor that only comes with home cooked meals.

Southwest scrambled egg and ham cups
Las week we made Southwest Scrambled Egg and Ham Cups Recipe, this was a fun and easy recipe that was a total hit. It’s perfect for breakfast or dinner and you can tweak this and add anything you want to the eggs. For this recipe we used Castle Wood Reserve® Smoked Virginia ham, this is a quality brand we trust because of it’s great flavor and great value. Castle Wood Reserve® deli meats have no binders, no MSG and are trans-fat free and gluten free.

Castle Wood Reserve® ham

Southwest Scrambled Egg and Ham Cups Recipe

Ingredients

  • 12 slices of Castle Wood Reserve® Smoked Virginia Ham
  • 6 large eggs
  • 1/2 tablespoon sour cream (and more for drizzling)
  • salt and pepper
  • ½ cup black beans
  • 2 tablespoons adobo sauce from a chipotles in adobo can
  • ½ cup tomato chopped
  • 1 cup shredded cheese
  • ¼ cup cilantro
  • ¼ cup scallions or green onions

Castle Wood Reserve® ham

Instructions

1. Preheat oven to 375 degrees F.

2. In a large bowl, combine the eggs, sour cream, a pinch of salt, and pepper. Whisk until fairly smooth.

3. Fold in cheese, black beans, cilantro, tomato and chipotle adobo sauce.

Castle Wood Reserve® ham

4. Lightly coat muffin pan with nonstick cooking spray.

5. Fit 2 slices of ham into each muffin cup.

Southwest scrambled egg and ham cups

6. Spoon scrambled egg mixture into the cups.

7. Bake for approximately 15 minutes.

8. Sprinkle additional shredded cheese and let stand for one minute.

Castle Wood Reserve® ham

9. Run a knife around the edges of the ham cups and remove from muffin pan.

10. Serve with a dolup of sour cream and sprinkle scallions or green onions.

Southwest scrambled egg and ham cups

The combination of the soft spicy scrambled egg, the crispy sweet ham and the fresh cream and scallions gives this recipe an array of flavors, textures, and temperatures that make it really exciting even if it’s easy and simple to make. This year we are recommitting to home made cooking and we’re starting off with simple recipes like this one.

Southwest scrambled egg and ham cups

We always pick a variety of Castle Wood Reserve® deli meats at our local Walmart. Our favorites include the Smoked Virginia Ham, the Oven Roasted Chicken Breast, the Oven Roasted Turkey and the Angus Seasoned Roast Beef Top Round.

Spicy Southwest Egg and Ham Cups

Spicy Southwest Egg and Ham Cups

Ingredients

  • 12 slices of Castle Wood Reserve® Smoked Virginia Ham
  • 6 large eggs
  • 1/2 tablespoon sour cream (and more for drizzling)
  • salt and pepper
  • ½ cup black beans
  • 2 tablespoons adobo sauce from a chipotles in adobo can
  • ½ cup tomato chopped
  • 1 cup shredded cheese
  • ¼ cup cilantro
  • ¼ cup scallions or green onions
  • Castle Wood Reserve® ham

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine the eggs, sour cream, a pinch of salt, and pepper. Whisk until fairly smooth.
  3. Fold in cheese, black beans, cilantro, tomato and chipotle adobo sauce.
  4. Lightly coat muffin pan with nonstick cooking spray.
  5. Fit 2 slices of ham into each muffin cup.
  6. Spoon scrambled egg mixture into the cups.
  7. Bake for approximately 15 minutes.
  8. Sprinkle additional shredded cheese and let stand for one minute.
  9. Run a knife around the edges of the ham cups and remove from muffin pan.
  10. Serve with a dolup of sour cream and sprinkle scallions or green onions.
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Southwest scrambled egg and ham cups

About the author

Cesar Diaz

Cesar is a freelance graphic designer with more than 15 years of experience in the advertising world. He is the creative force behind GrowingUpBilingual.com and 365thingsswfl.com. 2 year ago he gave up his steady job so he could spend more time at home and be more involved in his kid's lives. He loves sharing tips to maintain a healthier lifestyle both at home and while traveling. He likes to cook low calorie meals with a Latino touch, specially if they are on the grill. He is a techie, a carnivore and a fitness buff not necessarily in that order. During his free time he enjoys mountain biking, working out at the gym, watching movies and traveling with his family.

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6 comments

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  1. Marielisa

    La receta se ve deliciosa y lo mejor de todo que hacerla permite compartir y pasar momentos de calidad con tu niña. En casa a mi niño mayor le encanta cocinar y siempre me pide que le permita ayudarme. Por supuesto que lo dejo ayudarme para que aprende y le coja cariño a la cocina.
    Marielisa recently posted…Después de todo, es bueno que los niños se aburranMy Profile

  2. Wanda Lopez

    What a wonderful recipe. I see my family enjoying it on a regular basis. We love ham & every ingredient used in your recipe.
    Wanda Lopez recently posted…Biscoff Blossom CookiesMy Profile

  3. Diana Rodriguez

    Excelente idea para un desayuno o merienda! Estoy segura que a mi suegra le encantaria!
    Diana Rodriguez recently posted…Sushi VeganoMy Profile

  4. Natalia

    What a great idea! I can’t wait to make this.

  5. Coolchillmom

    I love this delicious looking breakfast. A great addition for a brunch too
    Coolchillmom recently posted…It Is Time for Some Roaring Lion Guard Fun!My Profile

  6. Bohemian Babushka

    This has been pinned and on the “to make with The Grands” list. Gracias for another wonderful receta. BB2U

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