Low Carb Baked Eggs & Mushrooms In Ham Cups

1. 1

   Cook mushrooms and shallots in butter with salt and pepper until liquid has evaporated.

2. 2

   Remove from heat and stir in sour cream.

3. 3

   Fit 1 slice of ham into each of 6 oiled muffin tin cups.

4. 4

   Divide mushroom mixture among the ham cups and spread gently into bottom. This will help hold the ham up when adding the egg.

5. 5

   Crack one egg into each cup (they will be very full) and sprinkle top with a little salt and pepper.

6. 6

   Bake at 400u00b0 for 15 minutes until whites are cooked, but yolks are still a little runny.

* Per serving · 4 servings · Values may vary.

No additional tips available.