Add a creative and appetising twist to your breakfast with our Egg Cups with Courgette recipe. This simple, yet delicious dish brings a flavorful start to any day. A delightful combination of thinly peeled courgette strips, savory chopped ham, and juicy quartered cherry tomatoes. The vegetables are nestled into a base of creamy beaten eggs, mixed with Greek yogurt. Finally, each cup is generously topped with shredded cheddar cheese, adding a gooey, melty dimension of indulgence. Spray your pan, combine the ingredients, and get ready for a satisfying homemade breakfast.
INGREDIENTS:
- 2 courgette, peeled into strips
- 60g ham, chopped
- 100g cherry tomatoes, quartered
- 8 eggs, beaten
- 140g Greek yoghurt
- 1 teaspoon salt and pepper
- 1/2 teaspoon thyme
- 100g shredded cheddar cheese
- Cooking spray, for pan
INSTRUCTIONS:
- Preheat oven to 400F-200C and grease a muffin tin with cooking spray.
- Line the inside and bottom of the muffin tin with courgette strips, to form a crust. Add chopped ham and quartered cherry tomatoes inside each crust.
- In a medium bowl whisk together eggs, Greek yoghurt, thyme and salt and freshly ground black pepper.
- Pour egg mixture over ham and tomatoes, then top with shredded cheddar cheese.
- Bake in the oven until eggs are set and cheese melted, about 20-30 minutes. Serve with a crispy salad.
Bon appetite!