Ham and Egg Cups

These ham and egg cups are slices of ham pressed into muffin tins, then filled with cheese and eggs and baked to perfection. Top with tomatoes and herbs for an easy make ahead breakfast option.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 251kcal

Author Sara Welch

Ingredients

12 slices ham
1 cup shredded cheddar cheese
12 eggs
salt and pepper to taste
1/2 cup diced tomatoes
1/4 cup thinly sliced chives
cooking spray

Instructions

Preheat the oven to 400 degrees F.
Coat a 12 cup muffin tin with cooking spray.
Press a slice of ham into each muffin well.
Divide the cheese evenly among the cups.
Crack an egg into each cup, then season with salt and pepper to taste.
Bake for 13-15 minutes or until yolks are at desired level of doneness.
Right before serving, top with tomatoes and chives.

Notes

This recipe works best with ham slices that are round or oval in shape, as that makes them easier to press into the muffin tin. I’d avoid the very thinly shaved ham from the deli counter.
Freshly shredded cheddar cheese will have the best flavor and tends to melt smoothly. The bags of pre-shredded cheese at the grocery store often contain anti caking agents and don’t melt as well.

Nutrition