Print

Wake-Up Breakfast Cups

Yum

Ingredients

• 1-1/2 cups cinnamon/sugar cake donuts or holes, small chopped
• 5 ounces cream cheese, softened
• 2-1/2 tablespoons Bonne Maman Apricot-Raspberry Preserves
• 3/4 teaspoon dried basil flakes
• 1 teaspoon butter
• 2 large eggs
• 1/3 cup smoked ham, small chopped
• 1-1/2 tablespoons 2% or whole milk
• 1/3 cup smoked provolone cheese, small chopped
• 1/3 cup chopped salted cashews
• 4 (half pint) canning jars

Instructions

1. Evenly divide the chopped donuts into the bottom the canning jars; set aside.
2. In a small bowl, add cream cheese, Bonne Maman Preserves, and basil flakes. Using an electric mixer, mix until well combined. Evenly spread a layer on top of the chopped donuts in the jelly jar; set aside.
3. In a small pan, add butter and heat over medium heat. As the butter is melting, in a medium bowl, add the eggs, ham and milk. Whisk until combined. Pour this into the pan and scramble until the eggs are cooked through. Evenly spoon this mixture on top of the cream cheese layer in the canning jars. Sprinkle the cheese evenly on top of the egg mixture. Sprinkle the cashews on top of the cheese and ready to serve.
4. Garnish as desired. I used a donut hole attached to the rim as my garnish.

Notes