How to Video
Baked Ham and Egg Cups
With only three main ingredients, Ham and Egg Cups are one of the simplest breakfast recipes you can find. They are like perfect, mini, individual egg casseroles.
Ingredients
- Cooking spray
- 12 large slices deli ham (look for uncured, all-natural ham; avoid the honey ham for this recipe)
- 12 large eggs
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F. Spray a muffin tin with cooking spray.
- Line each muffin cup with 1-2 slices of ham.
- Crack one egg into each muffin cup. (Optional: You can also scramble the eggs with a splash of milk in a separate bowl before adding to the muffin tins, if you prefer scrambled eggs.)
- Top each egg with 2 tablespoons of cheese.
- Bake for 15-17 minutes, until the egg is set in the middle. Let cool slightly and enjoy!
Freezer Instructions
Freeze For Later: Bake the Ham and Egg Cups as directed in recipe and let cool completely. Then, place them in a gallon-sized freezer bag or container in a single layer, squeeze out any air, seal, and freeze flat.
Prepare From Frozen: Thaw overnight in the refrigerator or pop in the microwave for a quick defrost. Then, warm in the microwave in 20-second increments until warmed through.
Notes/Tips
- Muffin Pan Recommendation: We highly recommend making these in a silicone pan, silicone muffin liners, or a non-stick enamel pan. They come out easily and clean-up is a cinch. However, when we’ve tested these in metal pans (even after spraying with cooking spray), the pan is terribly difficult to clean.
- To spice these up, add in a few dashed of hot sauce to the egg mixture.
Nutrition
Serving: 1 egg cup | Calories: 189 kcal (9%) | Carbohydrates: 1 g | Protein: 15 g (30%) | Fat: 14 g (22%) | Cholesterol: 195 mg (65%) | Sodium: 487 mg (21%) | Sugar: 0.2 g
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