Best Ham Egg Cups Recipes

HAM AND EGG CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Lay 2 ham slices in each muffin cup, overlapping the slices and pressing up the sides to take the shape of the cup.
• Beat eggs in a bowl; season with salt and pepper. Add onion and beat well. Fill each ham cup 3/4 full with egg mixture; top each with Cheddar cheese and mozzarella cheese.
• Bake in the preheated oven until egg is cooked through, 15 to 20 minutes. Cool for 5 minutes before serving.

BREAKFAST HAM AND EGG CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly coat a muffin tin with oil.
• Heat coconut oil in a skillet over medium-high heat. Add mushrooms and onion; saute until tender, about 5 minutes. Transfer to a bowl.
• Line 8 muffin cups with 1 slice of ham each. Place a spoonful of mushroom mixture in each cup and crack 1 egg on top.
• Bake in the preheated oven until egg whites are completely set, about 15 minutes. Top with black pepper.

BAKED HAM AND EGG CUPS

Steps:

• 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
• 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
• 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.

MINI HAM AND CHEESE EGG CUPS

Steps:

• Heat oven to 350ºF.
• Whisk eggs and water in medium bowl until blended. Stir in ham and veggies.
• Spoon into 12 mini muffin pan cups sprayed with cooking spray; sprinkle with cheese.
• Bake 18 to 20 min. or until centers are set, and tops are puffed and golden brown.

BAKED EGG IN HAM CUPS WITH PARMESAN AND GREEN ONION

Steps:

• Preheat oven to 375F.
• Oil your ramekin (or silpat cup or muffin tin).
• Place the ham inside of it, making a nice cup.
• Crack your egg into the center.
• Top with green onion and cheese.
• Salt and pepper to taste.
• Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
• Pop onto your plate and serve.

HAM, EGG & CHEESE CUPS

Steps:

• Preheat oven to 350.
• Spray muffin tin with cooking spray.
• Press a slice of ham into each muffin cup.
• Evenly distribute spinach between muffins cups.
• Evenly distribute cheese between muffin cups.
• Crack 1 egg to each muffin cup.
• Season with salt and pepper.
• Bake for 25 min or until done.

GREEN EGG AND HAM CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan.
• Melt butter in a large skillet over medium-high heat. Stir in the leek, green onion, and salt and pepper; cook until soft and tender. Pour in the beef broth; whisk in the flour. Simmer until mixture becomes creamy and thick.
• Line each muffin cup with 1 slice of ham to form a cup. Spoon about 1 tablespoon of the leek mixture into the bottom of each ham cup. Top with a heaping tablespoon of cheese. Press the cheese down lightly with a spoon. Beat eggs and cream in a large bowl. Divide egg mixture evenly between the ham cups.
• Bake cups in the preheated oven until set and golden, about 12 to 15 minutes. Allow baked eggs to rest for at least 10 minutes in muffin cups. Remove by gently pulling on the crisped ham edge and lifting up. Serve immediately or refrigerate.

HAM, EGG & CHEESE CUPS RECIPE

Steps:

• 1. Preheat oven to 350
• 2. Spray muffin tin with cooking spray
• 3. Press a slice of ham into each muffin cup
• 4. Evenly distribute spinach between muffins cups
• 5. Evenly distribute cheese between muffin cups
• 6. Crack 1 egg to each muffin cup
• 7. Season with salt and pepper
• 8. Bake for 25 min or until done

BAKED EGG IN HAM CUPS WITH PARMESAN AND GREEN ONION

Steps:

• Preheat oven to 375F.
• Oil your ramekin (or silpat cup or muffin tin).
• Place the ham inside of it, making a nice cup.
• Crack your egg into the center.
• Top with green onion and cheese.
• Salt and pepper to taste.
• Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
• Pop onto your plate and serve.

HAM & EGG CUPS

Steps:

• 1. Spray with non stick spray either a custard cup if making one or use your muffin tin to make more. I have 6 and 12 cup tins.
• 2. Line each cup with the ham slice (or 1/2 slice if oblong slices) You only want to fill the cup, not have it hanging over the sides.
• 3. Crack an egg into each cup lined with ham.
• 4. Salt, pepper and if you want, put a dash of paprika on each one.
• 5. Bake at 375 degrees F 20 minutes. Remove from oven and let cool about 2 minutes so that when you remove them they pop out holding their shape.
• 6. Serve with toast, buttered or not.

CHEESY HAM-AND-EGG MUFFIN CUPS

Steps:

• Heat oven to 350°F.
• Whisk egg product, sour cream and pepper in medium bowl until blended. Add cheese and spinach; mix well.
• Spray 6 muffin pan cups with cooking spray. Line each with 1 ham slice.
• Spoon egg product mixture into ham cups, adding about 1/4 cup egg mixture to each cup.
• Bake 18 to 20 min. or until filling is set in centers.

COPYCAT HAM AND CHEESE EGG CUPS

Steps:

• Heat oven to 300°F.
• Spoon 1 Tbsp. ham into each of 12 muffin pan cups sprayed with cooking spray.
• Reserve 2 Tbsp. shredded cheese for later use. Blend eggs, cottage cheese and remaining shredded cheese in blender until smooth. Spoon over ham in muffin cups; top with reserved shredded cheese.
• Bake 30 to 35 min. or until knife inserted in centers comes out clean. Run knife around rims of cups to loosen egg mixture from cups. Cool 20 min. before removing from cups to serve.