the Lake Kitchen

Cheesy Egg Cups

Makes 4
A fun Easter brunch recipe for kids that adults will love too!

Ingredients

• 5 eggs
• ¼ cup milk
• 3 Tablespoons cheddar cheese, shredded
• 2 Tablespoons mascarpone
• ½ cup ham, diced
• pinch of salt and pepper
• 12 asparagus spears, cut 3 inches from the top
• 2 slices wheat bread
• 2 slices white bread
• butter

Directions

1. Pre-heat your oven to 325 degrees.
2. Whisk together eggs, milk, cheddar cheese, mascarpone, ham, salt and pepper.
3. Place 4, 8-10oz ramekins in a baking dish. Pour eggs evenly into ramekins. Pour water into the baking dish so it comes half way up the outside of the ramekins. Bake for 40-45 minutes.
4. Meanwhile, place asparagus into a microwave safe bowl with 1 cup water and microwave for 2- 2 1/2 minutes.
5. With a chick shaped cookie cutter, cut out 2 chicks from each piece of bread. Butter a small skillet over medium heat, add the cut out chicks and toast on each side.
6. When ready to serve, place 3 asparagus spears in the back of each ramekin and nestle 2 toasted chicks on top of the eggs.

• Tags: cheesy egg cups
,
• easter brunch
,
• easter recipe
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• Q13