Wednesday, June 10, 2009

Ham and Egg Cups

I have come across ham and egg cups a few times and decided to make my own this past weekend. They are fun and really easy to make. I made two varieties. One with turkey and chipotle cheddar cheese and the ones above with black forest ham, sun-dried tomatoes and parmesan. The later was my favorite. Because you can fill 12 or even 24 muffin tins if needed, this is a great way to serve a big breakfast crowd. You won't have to be in the kitchen over the skillet and these could even be assembled in advance except for the cracking of the egg.


12 servings

  • 12 slices black forest ham
  • 2 slices whole wheat bread, toasted and cut into cubes
  • about 1/4-1/2 cups of sun-dried tomatoes pack in oil
  • 12 eggs
  • about 1/2 cup freshly grated parmesan
  • salt and pepper to taste


1. Preheat oven to 375 degrees and butter or spray muffin tin with cooking spray.

2. Line each muffin cup with a slice of ham. Add a few cubes of the toast in each cup and top with a few sun-dried tomatoes. Crack one egg in the center of each cup and top with parmesan, salt and pepper.

3. Place muffin tin in the top 1/3 of the oven and bake for about 25-30 minutes or until the egg is set to desired consistency.

Recipe by me.

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