Monday, September 24, 2012

Ham and Egg Cups

A few months ago my sister sent me a picture of these breakfast cups that she had found online and let me know that we had to make them ASAP.  

How could I disagree? I love breakfast and they looked super easy, win-win!

Unfortunately it took us until about 2 weeks ago to finally get our butts in gear and give this dish a try.  Maybe it was the visit from Amy from to inspire us to finally try this muffin-sized breakfast?

We didn't really follow any recipe, and I cannot find the original picture that inspired us, but after searching for the original picture I realized this recipe is everywhere, with very similar instructions!  People know better than to mess with something that is already perfected I guess!

These were incredibly easy to make, and crazy delicious. They also kept really well and we reheated them for breakfast the next morning at work, yum!  This recipe makes 8 servings, but you can make more or less very easily, just crack more or less eggs!  We ate these with some toasted english muffins and it was a perfect meal.

Ham and Egg Cups
  • 8 slices ham
  • 8 eggs
  • shredded marble cheese
  • salt and pepper to taste
  1. Preheat the oven to 375 F and spray a muffin pan with cooking spray
  2. Line 8 muffin cups with the ham
  3. Crack an egg into each ham-lined cup
  4. Season with some salt and pepper, and then bake for about 15 minutes
  5. Remove the pan from the oven, sprinkle the cheese over each cup, and then cook for an additional 5 minutes or so
  6. If you don't want soft egg yolks, you can cook them for about another 5 
  7. Serve with some toast or a toasted english muffin
  8. Enjoy!

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