This recipe is so much fun to make AND eat, and the kids love it. It’s a must have in the recipe box. I chose to do this with scrambled eggs, but you can do it with a whole egg as well, just read the note in the recipe.
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Garnish with dill, parsley, or chives, and serve with toast or an English muffin, a little orange juice, and you’ve got a killer breakfast!
Ham Cups
Author: becky
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 12 eggs, scrambled
- 2 cups shredded cheese
- Thinly sliced black forest ham
- salt
- pepper
- dill
Instructions
- Preheat the oven to 400 degrees F.
- Spray muffin tin with nonstick cooking spray.
- Scramble the eggs (1 egg per cup) and season to taste with salt and pepper.
- Lay a slice of ham in the bottom of each muffin tin and gently mold the ham to fit the tin.
- Sprinkle a thick layer of cheese on the bottom of each cup, and pour the scrambled eggs over the top until completely full.
- Let bake for 12 - 14 minutes, or until ham begins to crisp and eggs start to rise.
- Garnish with dill, parsley, or chives.
Notes
You can also do this without scrambling the eggs. Just pour the whole egg in and bake for about 13 minutes, or until the white is cooked and the yolk is still moderately runny.
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Can these be made ahead of time and frozen? I thought about using this for a quick breakfast idea for my early mornings.
Sarah that is a great question. I haven’t tried this myself. I know you can freeze uncooked eggs up to one year in the freezer. The cheese should be fine, and so should ham. I would add the dill after the fact. I would not attempt to freeze this meal after cooking them though. Cooked eggs don’t go through the freezer well.