Recipes and Cooking Asian Egg and Rice Cups with Plum Sauce Be the first to rate & review! Rethink breakfast with this savory muffin tin recipe. Eggs and ham fuel you with protein to keep you satisfied until lunch, while fresh veggies add nutrients and bright flavor. A dunk in an Asian plum sauce gives even more flavor to the healthy breakfast recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 9, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 12 mins Total Time: 20 mins Servings: 6 Yield: 12 egg cups Jump to Nutrition Facts Ingredients Nonstick cooking spray ¾ cup cooked rice 1 teaspoon vegetable oil ½ cup diced cooked ham ¼ cup chopped red sweet pepper 2 tablespoon shredded carrot 2 tablespoon thinly sliced green onions 8 eggs ½ teaspoon salt Lettuce leaves (optional) 1 recipe Sweet-and-Sour Plum Sauce sliced green onion (optional) Sweet-and-Sour Plum Sauce ¼ cup plum jam or preserves ¼ cup chicken broth 2 tablespoon red wine vinegar 2 teaspoon soy sauce 1 teaspoon cornstarch Directions Preheat oven to 375°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. Press 1 tablespoon of the cooked rice onto the bottom of each prepared muffin cup; set aside. In a medium nonstick skillet heat oil over medium heat. Add ham, pepper, carrot, and green onions; cook and stir until green onions are tender. Spoon ham mixture over rice in muffin cups. In a medium bowl combine eggs and salt. Beat with a whisk until well mixed. Divide egg mixture among muffin cups. Bake for 12 to 15 minutes or until egg mixture is slightly puffed and golden. Let stand in muffin cups for 2 minutes. Run a small sharp knife around edges of muffin cups to loosen egg cups; carefully remove from muffin cups. If desired, arrange egg cups on a lettuce-lined serving platter. Serve with Sweet-and-Sour Plum Sauce and, if desired, additional green onion. Sweet-and-Sour Plum Sauce In a small saucepan, combine jam or preserves, broth, vinegar, soy sauce, and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Jason Donnelly Rate it Print Nutrition Facts (per serving) 202 Calories 9g Fat 16g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 202 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 293mg 98% Sodium 637mg 28% Total Carbohydrate 16g 6% Protein 12g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.