I adapted this from a recipe in Paleo Comfort, except mine are simpler but I suspect just as tasty. With crispy edges and a tasty filling these are wonderful for breakfast, lunch or perfect for a picnic. The beauty of using ham is that is doesn't have the same shrinkage problem as bacon, so they stay in shape very nicely indeed. Recipe is for 2 cups (although I could have happily eaten more).

For more options see below.

Ingredients

• 3 slices of ham
• Butter, olive oil or coconut oil to grease muffin tun with
• 2 eggs, seasoned and beaten
• 4 thin slices of tomato
• 4 diced button mushrooms
• 6 slices of haloumi (or cheese of choice, or leave off)

Method

• Preheat oven to 180C.
• Grease two large muffin recesses on your pan.
• Layer with a piece of ham (it should hang over the edges) and add a half piece to cover any holes.
• Place chopped mushrooms in the middle.
• Pour over the seasoned egg.
• Top with tomato slices and cheese.
• Bake 15-20 mins until set.

Note

• Tomato can make the mix go watery when cooking so two thin slices of a really good tomato (eg: campari) adds lots of flavour without too much liquid.
• Haloumi adds a lovely salty topping but keeps its shape.
• Add veges of choice - onions (precooked), spring onions, courgettes, prawns, etc.
• The two pictured below were made by member Timturtle. He trimmed his so the ham sat flush with the top and added the trimmings into the mix. The one on the left is filled with ricotta, garlic, basil and tomato and the one on the right an egg mix.

 © Recipe by LCC Cook Jo - www.lowcarbcooking.co.nz