Homemade Egg Muffins are a protein-packed breakfast option I’ve made regularly for years. Not only do I love that they’re healthy and easy to make, but they’re a portable breakfast option (great for busy mornings!) that also help you clear out the fridge of any leftover odds and ends that you want to use up rather than throw out.
When my friends at Olives from Spain challenged me to come up with a breakfast recipe using their versatile Manzanilla olives, my mind instantly thought of incorporating these yummy olives into egg cups. However, I wanted to shake things up a bit, and figure out how I could channel more of what I love from Spanish foods into one delicious breakfast.
The answer? These Keto-friendly Cured Ham-Wrapped Egg Cups. Not only does this recipe include the beautiful and delicious Manzanilla Olives from Spain, but they also involve cured ham (aka Jamon Serrano!) and Manchego–my favourite Spanish cheese. Fun fact: Did you know that half of the olives consumed in Canada are actually from Spain? I mean, it’s not a huge surprise considering they are the best and most delicious!
As visually pleasing as they are delicious, these are not only a great option to add into your meal prep rotation, but they’re also sure to impress when hosting your next brunch! Keep reading for how to make these Cured Ham-Wrapped Egg Cups made with Manzanilla Olives from Spain.
Egg Cups with Manzanilla Olives from Spain
What You Need:
- 16 Manzanilla Olives from Spain, quartered.
- 12 slices of cured ham
- 12 fresh eggs
- 12 cherry tomatoes, quartered.
- 1/4 cup fresh cream
- Manchego cheese, cut into small cubes.
- Chopped parsley to garnish
- Freshly cracked pepper
- Chilli flakes
- Olive oil
What To Do:
Heat your oven to 375 degrees. Meanwhile, lightly grease a non-stick 12-cup muffin tray with the olive oil.
Next, use one slice of cured ham to line each muffin cup, making sure you completely line the bottom and sides of each cup. Leave a bit of an overhang around each cup to make them easier to remove once cooked.
Place a quartered cherry tomato, quartered Manzanilla olive and cubes of Manchego cheese into each cup. Then, gently crack one egg into each cup, being careful not to break the egg yolk. Top each cup with a teaspoon of fresh cream, pepper, chilli flakes, parsley and a small Manzanilla from Spain to garnish.
Once all of your cups are ready, place the tray into the oven and bake for 15 minutes.
Allow to cool before removing from the muffin tray.
(Story and recipe by Editor-in-Chief, Gracie Carroll)
Please note that this post has been brought to you in partnership with Olives from Spain, all thoughts and opinions are our own.