These Ham, Egg and Courgette Cups are quick to prepare and are something just a little more special to have for breakfast or lunch (they go well with a salad). Great for feeding a crowd too!
24 slices shaved ham
2 large courgette (zucchini)
⅓ cup cream
⅔ cup grated cheddar cheese
4 grape or cherry tomatoes, halved
Preheat the oven to 180°C. Grease 8 holes of a 12 hole muffin tin. Line each hole with the ham (use three pieces and overlap them so there are no gaps). Grate the courgette and squeeze out the excess liquid.
Whisk the eggs and cream in a medium sized bowl. Stir in the courgette and grated cheese. Spoon the mixture into the prepared muffin hole and top with a segment of tomato. Bake for 25 – 30 minutes or until golden brown and cooked. Stand for 5 minutes before serving.
For more delicious and nutritious recipes, head along to our Lunchbox Bakes page.