Pineapple Upside Down Omelette Cups
Looking for some sweet to go with that salty ham and cheese omelette? Well, look no further! This Vermont creation is sure to brighten up any morning!
Make This Recipe
Ingredients
- 1 can sliced pineapple
- 1 jar maraschino cherries
- 10 large Eggland’s Best eggs
- 1 cup heavy cream
- 2 cups diced ham
- 1 cup shredded cheese
- red crushed pepper (optional)
- salt & pepper
Preparation
Preheat oven to 425°F.
Spray a 12 cup muffin pan with cooking spray.
Drain can of pineapple. If using pineapple rings, cut to fill bottom of muffin cups.
Crack eggs one at a time in a bowl. Scramble, add the cup of heavy cream, and mix again.
Add chopped ham on top of pineapple.
Add shredded cheese on top of ham.
Pour egg mixture into muffin tins. Be careful not to overfill.
Sprinkle crushed red pepper, salt and pepper.
Place in preheated oven and bake for 15-18 minutes.
Take out of oven and let cool in pan for 15-20 minutes.
Remove from pan, running a knife around edges to loosen.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 214 |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Cholesterol | 181 mg |
| Sodium | 505 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Protein | 13 g |