Breakfast on the run!

Finding myself racing to the gym for training, hurriedly showering and then busting out in the Nug mobile to go see my massage therapist meant I was stuck for time with my post workout snack this morning. Nevertheless I had prepared a little beauty of a snack late last night to accommodate for such situations. This little gem is so quick and easy to make even I could do it without fudging it and with its simple ingredient list there’s was nothing I didn’t already have in the cupboard either.

Ideal for breakfast on the run, or also a super powered protein snack post workout, these egg and ham cups are ideal for an anytime snack and they stay good for a few days after preparing so you can cook them in advance like I did.

Try them and enjoy, I promise you wont be disappointed!

I rate these oooooooooo     10 chia seeds out of 10

Dean rates them ooooooo   7 chia seeds out of 10 (he suggests the lower rating is only because they would be better with bacon, I argue it’s too hard to make into a cup with bacon)

From the ‘Paleo Comfort Foods’ cookbook, homestyle cooking for a gluten-free kitchen.



  • 1/2 cup Mushrooms finely chopped
  • 1/2 cup Shallots, finely chopped
  • 12 large eggs
  • 12 slices of your choice of ham
  1. Preheat oven to 200 deg celsius
  2. Saute shallots and mushrooms in skillet with a small amount of butter
  3. Coat a muffin pan with olive oil spray or other oil and place ham slices in cups. You may want to cut a sliver in each ham slice to allow it to fold over itself when placed in the round muffin cup.
  4. Spoon out the sautéed mushroom shallot mixture into each cup
  5. Crack individual eggs into the ham cups
  6. Cook for 15 or so minutes or until the edge of the ham is slightly crispy and eggs are white.