Salsa Egg Cups

A cool, rainy Saturday morning calls for a fun breakfast. Looking at the items in my fridge, I decided on Salsa Egg Cups. I would make two types, a sausage one with chipolte salsa, and a ham with salsa verde.

Eight eggs went into a glass measuring cup with a splash of milk, cayenne, black pepper, garlic powder and paprika. This was mixed with an immersion blender.

Into my buttered muffin tin went the egg mixture, and then some torn parsley and basil leaves. On top of this went6 some diced onion and red bell pepper.

The meat was added next. Cooked hot Italian sausage in 3 trays, and diced black forest ham in the others. A dollop of salsa went on each. Then some pico de gallo. Finally a small amount of Mexican cheese tops it all off.

This went into a 400° oven for 20 minutes.

GREAT breakfast!