Chipotle Ham & Tomato Souffle Cups
I am baking up a storm because my friends and I are having a “wine & design” night on Friday night and they’ve conned me into bringing the food. Not like they had to twist my arm very hard … I just love to cook. I even took Friday off of work so I can spend the day cooking and preparing for the event.
I was doing some “test baking” of my recipes last weekend and this is one of the recipes I made. It turned out perfect. Little souffles in a wonton cup (making them delightfully portable) with cheese on the bottom. The chipotle builds on the smoky ham, with light fluffy eggs and a layer of melty cheese on the bottom, with some sweet juicy tomatoes on top to balance it all out.
I’ve been eating them for breakfast and snacks at work this week. They heat up very nicely in the microwave … in just 15 – 20 seconds, I have a hot, cheesy souffle cup. Mmmm … I hope the people at the “wine & design” night enjoy them as much as I do.
- 12 wonton wrappers
- 12 small slices of cheese (I used a nice sharp cheddar)
- 4 eggs
- 1/3 - 1/2 cup finely diced ham
- 1 Tablespoon nonfat Greek yogurt
- 1/2 teaspoon Red Robin Seasoning (recipe here ... or sub your favorite seasoned salt)
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon cream of tartar
- 10 - 12 cherry tomatoes, quartered
- Preheat the oven to 350 F. Spray a muffin pan with cooking spray, then line each muffin hole with a wonton wrapper, gently pressing the wrapper into the hole to make a little cup. Gently press a slice of cheese in the bottom of each cup.
- Separate the yolks from the egg whites, putting the yolks in one bowl and the whites in the other.
- In the bowl with the yolks, add the ham, yogurt, Red Robin seasoning and chipotle powder. Stir until well mixed.
- Beat the egg whites with an electric mixer until stiff peaks form. Sprinkle the cream of tartar on the egg whites and beat a little longer to mix the cream of tartar in.
- Gently fold the ham/yolk mixture into the egg white mixture. Fill each of the wonton "cups" with the beaten egg mixture. Sprinkle a couple cherry tomato chunks in the center of each one.
- Bake at 350 for about 15 - 18 minutes or until the puffs are golden brown on top. Serve hot or at room temperature. These puffs reheat well, so you can make them in advance and reheat in the microwave (just 15 - 20 seconds on high for one little cup).
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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