These aren’t you typical sweet cupcakes with frosting. These are the type of cupcake with no cake. Hmmm….well maybe they aren’t cupcakes at all, but that is what I call them anyway. I do bake them in a cupcake pan, so it I haven’t completely lost my mind.
Although with the day I’ve had, it’s no wonder I’m a bit off.
You see I’m particular. Yes if you don’t’ know me in real life you may just think, it’s all easy going and no biggie on most things. Well, I’m actually not like that at all and anyone who has met me somehow figures that about me pretty quickly, although sometimes I wonder how? Hmmm….not really sure but I’ve heard it enough to figure it’s true.
Today I lost my pocketbook.
Me!
I’m the one who doesn’t lose anything. I like to know where everything is at all times. I don’t number things and keep them in categories. Just because I said I’m particular doesn’t mean I’m overly organized. I’m not. I think I’m neutral there. I actually try to be more flexible about things but it doesn’t seem to come across that way.
Today I drove about 5 miles before realizing I had forgotten my pocketbook at the last store I was at.
I’ll spare you most of the details, I will just say. I went into complete panic. My husband was with me. He even thinks he may have distracted me, enough so that, that may be the reason I forgot it.
I was hyperventilating and about to vomit especially when my husband called the place and they said NO it’s not there. I may have driven very fast to get back there. I may have driven my husband nuts in the process, I was in a PANIC. I was certainly not breathing normally. I may have squealed the tires of the car pulling into the parking lot and guess what I saw first 40 high school students standing all around. Really no exaggeration. My husband said 40. He saw a girl with a yellow pocketbook on her shoulder the same color as mine and asked if that was it? No, it was the same color though. He told me to walk through the crowd and see if I could locate it, while he went inside. I did what he said. I looked and looked and didn’t see anyone with it. I went to the entrance of the store and there my husband was with it in his hand, I could not have been happier. I had almost lost hope. I’m so glad it all worked out in the end. We got in the car and as I drove to the exit of the shopping center I pulled over and got out of the car and said, you’ll have to drive. I’m a wreck.
Back to the breakfast cupcakes…I should have had these for breakfast. I’m sure I would have remembered I had my pocketbook with me. Yes, a good breakfast can prevent such problems. Don’t you think?
Actually, these got eaten up so fast, there weren’t any left. I’ve made these many times in the past couple of months but always forgot to take a photo.
I often make them at night so they are ready in the fridge in the morning to be heated up quickly so everyone has so protein in them. I don’t bake them with the foil lines then, I just lightly grease the cupcake pan. If they are in the foil liners, and I want to reheat them. The liners have to be removed. Of course, I do bake these in the mornings as well and they are great to take on the go.
Ham, Egg and Cheese Cupcakes
6 eggs
1 cup milk
1- 1 2/2 cup diced ham
1 cup grated cheddar cheese
1/4-1/2 cup diced peppers (optional)
1/4 cup diced scallions (optional) I often use scallions but they didn’t make it into this batch.
Heat oven to 350 degrees (325 for dark nonstick pan) Mix eggs in large bowl. (A large measuring bowl with a spout works well for pouring into pan) Add milk, and cheese peppers/scallions and mix well. Pour into prepared cupcake pan (either with cupcake liners or lightly grease pan). Bake for 10-12 minutes, or until eggs are firm.
Makes 12 breakfast cupcakes.
Don’t be like me, start the day with a good breakfast and don’t leave your pocketbook anywhere!
If you live in CA, NV, AZ or HI and would like to win one of 5 Farmer John Hams
Lynn at Southern Fried French says
December 10, 2011 at 2:10 pmWell yes these are a little crazy but fun. Happy to find your blog, such creative recipes. Now those little cornbread do-dahs, I’m going to have to try those for sure. Can’t get half the ingredients in France so they’ll have to wait for a visit back to the states. Sadly the French don’t know about cornmeal. I’m working on them.
RJ says
December 10, 2011 at 8:31 pmHi there! If I were to add chicken into it, would it be better to cook it first before adding to the egg mixture? Or just let it cook in the oven together with the egg mixture? Thanks! 🙂
Diane says
December 11, 2011 at 11:49 amI would pre-cook the chicken, because the ham is pre-cooked
Kolika says
December 11, 2011 at 6:25 pmYou are right, they are NOT cupcakes – they are, in fact, quiches. A quiche is a savory kind of custard that involves egg and liquid. Tasty, though!
Diane says
December 12, 2011 at 12:07 pmyes I know what a quiche is, I was being funny. See sometimes humor doesn’t convey to typed words. Since I bake quite a few cupcakes I thought my title of them was fun 🙂
Paula says
December 12, 2011 at 3:04 pmIf it’s baked in a cupcake liner then to me, it’s a cupcake. A quiche is baked in a pie plate or quiche pan. These are delicious looking…I don’t really care what you call them, just don’t call me late for breakfast!
P.S. This time of year we all have so much on our minds it is hard to stay focused and easy to get distracted. I’m so glad that your pocketbook was found at the store and that your husband was there to get you both safely home 🙂
Diane says
December 12, 2011 at 11:20 pmThanks Paula. I’m so glad too 🙂
Kristy says
December 12, 2011 at 6:34 pmI tried these, though I used almond milk since it’s what we had on hand and since I didn’t have foil liners, I greased the muffin pan and unfortunately, they stuck. A lot. They also took about twice as long to cook for me. I wonder if it was the difference in milk or if my oven temp is off. They were still tasty (though I used broccoli and no meat in mine).
Diane says
December 12, 2011 at 9:06 pmI’ve made them with no liners but greased them well, without sticking. My pans are nonstick so I’m sure that helps too. Yes, oven temperature sure do vary. I just make sure the egg is cooked 🙂 Broccoli sounds yummy in them!
genelyn verano says
December 15, 2011 at 12:44 amis this a singapore food?
Chung-Ah @ Damn Delicious says
December 19, 2011 at 12:16 pmThese look like they’d be so much fun to eat!
Lisa says
December 27, 2011 at 7:17 amI made these and also had to cook them twice as long. I am not sure why because typically my oven cooks hotter. However, I did not use the foil liners either, just greased my pans well and they did not stick. The only problem I had was that they had too much liquid in them. I don’t know if it is because I had previously cut up and frozen my ham and maybe it was too wet or if I need to use a bit less milk. What do you think?
dudut @mytwistedrecipe says
December 27, 2011 at 6:03 pmthis is one way to eat breakfast! your creativity rocks!
Tonya says
May 9, 2012 at 5:05 pmI loved the flavor – I used paper cup cake holders in a foil pan and it took 32 minutes to cooke them. They were awesome – Just maybe needed a darker pan – my oven is usually right on. I will be making them up at my lake house so I will see if the oven up there does the same thing. Thanks for sharing 🙂 Tonya Shuff
Debbie says
September 1, 2016 at 12:29 pmCan these be reheated or does that do something to them? Thank you.
Diane says
September 1, 2016 at 12:50 pmthey reheat very well, my kids LOVE that they can heat them and go in the morning so quick! remove foil wrapper before microwaving or use paper wrappers.