Simple Way to Prepare Speedy Mini Ham, Egg & Veg Cups

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The ingredients needed to make Mini Ham, Egg & Veg Cups:

1. Prepare 2 large eggs, beaten,
2. Make ready 1 good dash of whole fat or semi skimmed milk,
3. Take 10-12 slices wafer thin ham,
4. Prepare Around 20-25g red bell pepper cut into tiny cubes,
5. Get 2 baby plum tomatoes, cut into tiny pieces,
6. Get 1 spring onion, cut into very fine rings,
7. Get 1/2 tsp Dried parsley to season,
8. Take 1 spray cooking oil (sunflower or vegetable),
9. Take Salt and pepper to season, (don't add salt if for infants),
10. Take Equipment Needed:
11. Prepare 1 silicone mini muffin mould with 12 compartments

Instructions to make Mini Ham, Egg & Veg Cups:

1. Preheat the oven to 180 (fan). Spray oil into each section of the silicone mould. In a bowl with the beaten egg, add a good dash of milk, season with parsley, salt and pepper. Mix together.
2. Line each muffin mould with a slice of wafer thin ham. Cover any little gaps with extra torn off pieces. Try not to overlap the ham over the top too much as it'll burn when baking.
3. Add a couple of little pieces of spring onion, pepper and tomato into each mould opening. Carefully spoon in the egg mixture into each hold of the mould until it reaches the top rim.
4. If there's any remaining pieces of veg place them into the holes on top of the egg mixture. Bake on a tray in the oven for 20-25 minutes until the egg is cooked through. Check on them every 10 mins to ensure they're not catching. Remove from the oven and leave to cool for a few minutes before using a small spoon to gently turn them out of the mould.

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