Oh wow... what a t great time of the year for all the cooking, don't you agree? From all the cooking madness to enjoying a nice home cooked with your family (specially this time of the year!). It's a fact that I get pretty excited for all the recipes that I want to try.
And since we are in the holiday spirit cooking for big batches is something that comes in automatic no matter how many persons they come to your dinner... in my case just three, not including my dog even thought we get a serving of our food too.
This year was very different since everyone is keeping themselves safe from the virus and my sister is working in Mexico City, so a very small and closed thanksgiving dinner occurred. What about you? Any difference?
Well, this year I cooked my first thanksgiving dinner and it was surprisingly easy to make and super effortless. You can see my recipe of the Pineapple Chipotle Glazed Ham HERE. Guys, it's just the real deal... I'm so freaking proud on how good it turned out, plus both of my peaky eating parents approved.
They didn't even noticed that it was keto friendly and healthy! Plus my dad was already fed up from the yearly turkey (who understands those rap guys? I love turkey!) on thanksgiving and Christmas eve.
Well, I cooked a 4 - 6 lb uncured ham for the three of us so you can imagine the amount of leftover we had. The first idea it came to my mind was to create some breakfast cups since it's a very simple recipe that it's also great from meal preps.
A total unexpected recipe but a winner! I had all my ingredients in my fridge and probably so do you. That's the beauty of leftovers, you get to have all the fun without spending a lot of money.
Mexican Breakfast Ham Cups Ingredients
Shredded leftover ham
Cotija cheese or any other cheese
Super basic but it hits the spot no matter the time of the day, these will be great for breakfast, lunch, dinners or even a power snack! Very fueling and will keep those hunger hormones and glucose levels at bay.
Little cup but nutrient dense!
These bad boys are packed with omega-3's from the eggs, I use pastured raised and organic eggs. Cilantro has amazing compounds that help our bodies get rid of heavy metals, bell peppers also provide vitamin C and antioxidants and the cheese provides calcium and protein as well!.
These are super easy to make, just grab your mixing bowl and your muffin cup as well! And a great way to sneak in some veggies as well, I'm taking to all the peaky eaters out there... my parents included.
The bell pepper inside these egg cups just adds a great contrast of savory of the ham, eggs and cotija cheese. Although you can use the cheese you like or have in stock, in my case cotija cheese was there ready to use!
Overall this recipe is:
Gluten and grain free
Meal prep friendly
So let's start cooking, a simple and fail proof recipe to nourish that body and still enjoy those amazing leftovers! Also, remember that sharing is caring so please share this link with your loved ones, cooking buddies, pin, save or bookmark this recipe!
Try more recipes here!
Pineapple Chipotle Glazed Ham
By María Fernanda López
3 cups (12 oz) of shredded leftover ham
1 cup of cotija cheese or any other cheese
1/2 cup of chopped bell peppers
1/4 cup of chopped fresh cilantro
1 tsp of real salt
1/4 tsp of black pepper
Whisk the eggs with real salt, black pepper and cilantro.
Add the chopped bell peppers, cotija cheese and mix again.
Add the shredded or chopped ham, combine well with the egg mix.
Pour the the mix into twelve silicone muffin cups.
Bake for 40 minutes.
Serve and ENJOY!
Nutrition Information (per serving 120 kcal)
Net Carbs: 0.9g
This post contains affiliate links.