From isabeleats.com

Baked Eggs with Ham and Poblanos

12 servings · 5 min prep · 30 min cook

Ingredients

Ingredients

• 2 large poblano peppers
• cooking spray, for greasing muffin tin
• 24 slices deli ham (or 12 if the slices are very big)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ⅙ teaspoon kosher salt
• 12 large eggs

Steps

1. Roast the poblanos: Add the 2 poblano peppers to a baking sheet and place under the broiler for 10 minutes until the skin is blackened and blistered, flipping halfway through.

   10 min

2. Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam, and let them sit for 5 minutes.

   5 min

3. Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect.
4. Transfer poblanos to a cutting board, discard the stem and discard the seeds and veins if you don't want them spicy. Cut poblanos into long strips and chop into bite-sized pieces.
5. Preheat the oven to 350°F. Generously spray a 12-cup muffin tin with cooking spray or grease with olive oil.
6. Combine ½ teaspoon black pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder, and ⅙ teaspoon salt in a small bowl.
7. Place 2 slices deli ham into the bottom of each muffin cup and press down on the bottom and sides to form a little cup/boat. (If you're using 12 large slices of ham total, use 1 slice per muffin cup.)
8. Evenly distribute the chopped roasted poblanos into each muffin cup, then carefully crack an egg on top of each and sprinkle with the seasoning.
9. Bake for 20-25 minutes or until the 12 large eggs are cooked through, firm, and no longer jiggly.

   20-25 min

10. Remove the muffin tin from the oven and let it cool for 10 minutes. Use a toothpick or knife to loosen the sides of each muffin cup and lift them out.

    10 min

Nutrition

Per serving

kcal

109

protein

11 g

carbs

3 g

fat

6 g

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