Ham, Cheese, and Egg Cups

5.0
(1)

We love breakfast in this house and a fun way to enjoy it is with these cute little ham and egg cups! Super easy to make and delicious for breakfast or as an appetizer!

ham cheese and egg cups
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
2
Yield:
6 egg cups

Ingredients

  • nonstick cooking spray

  • 3 thin slices ham

  • ¼ cup shredded Gruyere cheese

  • 3 large eggs

  • 1 tablespoon milk, or as needed

  • 3 leaves fresh basil, torn

  • ½ teaspoon chopped fresh chives, or to taste

  • salt and freshly ground black pepper to taste

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.

  2. Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.

  3. Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.

  4. Pour egg mixture evenly into each muffin cup.

  5. Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.

Cook's Note:

The top of the ham may become crisp as it cooks. Make sure the ham completely covers the bottom of the cup and comes up the side. Egg will escape otherwise and take over the cup.

Nutrition Facts (per serving)

214 Calories
15g Fat
2g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 214
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 310mg 103%
Sodium 441mg 19%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Protein 18g
Potassium 189mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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