Ham and Egg Peppadew Pepper Cups
Print recipe
| Serves | 6 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Allergy | Egg, Milk |
| Meal type | Breakfast, Snack |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Thanksgiving |
| Region | British |
| By author | Karen Burns-Booth |
These fabulous little ham and egg cups are basically gluten free breakfast muffins with a whole Mild Peppadew™ Piquanté Peppers baked with them for piquancy and colour. Easy to make and perfect for lazy weekend breakfasts or festive brunch.
Ingredients
- 6 slices of round deli ham
- 6 free-range eggs
- 2 tablespoons whole milk
- 75g grated cheddar cheese
- salt and pepper to taste
- 6 whole Mild Peppadew™ Piquanté Peppers
Note
These fabulous little ham and egg cups are basically gluten free breakfast muffins with a whole Mild Peppadew™ Piquanté Peppers baked with them for piquancy and colour. Easy to make and perfect for lazy weekend breakfasts or festive brunch.
Directions
| Step 1 | Pre-heat oven to 200C/400F/gas mark 6 and spray 12 x muffin cups with oil or grease with a little butter. |
| Step 2 | Whisk the eggs with the milk, cheese and season to taste with salt and pepper. |
| Step 3 | Line each muffin cup with a slice of the ham; divide the egg and cheese mixture between ham cups and then top with a whole peppadew pepper. |
| Step 4 | Bake in the pre-heated oven for 20 to 25 minutes until the egg mixture has puffed up and is light and fluffy and golden brown. |
| Step 5 | Ease them out of the muffin tray gently with a butter knife and serve 2 per person for breakfast or brunch. |
