Ham and Egg Cups

These ham and egg cups are an easy and fun way to serve breakfast for a crowd. 

 

When you need a tasty breakfast fo serve for brunch guests, or even for breakfast after a slumber party, this easy ham and egg cups recipe will satisfy any sized crowd. Plus, if you're really stretched for time, you can make a batch of these and enjoy them all week long. 

You can serve these with just a slice of toast or and English muffin for a simple meal, or serve them along with crispy smashed potatoes or sourdough pancakes, a melon, jicama, and pineapple salad, and Bloody Marys. 

Ingredients You Will Need:

These Ham and Egg Cups call for just four ingredients plus some salt and pepper. 

Sliced Ham: You will need the presliced oval or round ham sold for making sandwiches. I used Black Forest sliced ham, but honey ham would be good too. You could also substitute presliced turkey instead. 

Shredded Cheese: I used white cheddar cheese because I love the sharp flavor. You can easily substitute your favorite melty cheese such as Monterey Jack, mozzarella, or Swiss. 

Large Eggs. 

Salt and Pepper. 

Chives, Scallions, or Parsley for finishing. 

To Make These Ham and Egg Cups:

First, spray the empty cups of a muffin tin with spray oil and nestle a ham slice in each cavity. 

Next, add a tablespoon of shredded cheese into the muffin cup and top with an egg and sprinkle with salt and black pepper. 

Finally, bake the ham and egg cups in a 400 degree F oven for 13 to 18 minutes, depending on how you prefer the yolks. 

If you like, you can serve these topped with fresh tomato salsa. 

Make-Ahead and Leftovers:

These ham and egg cups can be stored, after cooling, in an airtight container in the refrigerator. Reheat them in the microwave for 30 to 60 seconds for a quick and easy breakfast. 

#BrunchWeek: 

Mother's Day is approaching and brunch is on the calendar. If you're in charge of brunch this year, here are a lot of great recipes for Brunch Week, hosted by A Kitchen Hoor's Adventures and Hezzi-D's Recipe Box. 

More Brunch Recipes:

• Curried Chickpea Salad Sandwich from A Kitchen Hoor's Adventures
• Monte Cristo Stuffed Waffles from Jolene's Recipe Journal
• Pizza Frittata from A Day in the Life on the Farm
• Hashbrown Breakfast Casserole Recipe from Blogghetti
• Chocolate Chip Coffee Cake from Hezzi-D's Recipe Box
• Chorizo Breakfast Casserole from Our Crafty Mom
• Butterfly Pea Flower Cocktail from Easy Recipes for One
• Horseradish Cheese Spread from Art of Natural Living
• Spring Salad with Grapes and Pistachio-Crusted Goat Cheese from The Spiffy Cookie

Ham and Egg Cups

Yield: 8 Servings

Author: Karen Kerr

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

These ham and egg cups is an easy and fun way to serve breakfast for a crowd. 

Ingredients

• Non-stick spray oil
• 8 slices deli ham
• 8 tablespoons shredded cheddar cheese
• 8 large eggs
• Salt and Pepper to taste
• 1 tablespoon minced chives

Instructions

1. Heat the oven to 400 degrees F with a rack in the center of the oven.
2. Spray the cavities of a muffin tin with non-stick spray and place a slice of deli ham in each cavity.
3. Place a tablespoon of the shredded cheese in the center of the ham in each muffin cup. Crack an egg over the cheese (discard the shell), and sprinkle with salt and pepper to taste.
4. Bake the eggs for 13 to 15 minutes.

Nutrition Facts

Calories

175

Fat (grams)

12 g

Sat. Fat (grams)

5 g

Carbs (grams)

1 g

Fiber (grams)

0 g

Net carbs

1 g

Sugar (grams)

0 g

Protein (grams)

14 g

Cholesterol (grams)

212 mg

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