Baked Eggs In Ham Cups Recipes

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

HAM CUPS AND EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom of a 12x12-inch casserole dish with butter.
• Spread mashed potatoes into the bottom of the prepared casserole dish to a depth of about 2 inches. Press ham slices into the mashed potatoes to form cup shapes. Break an egg into each ham cup. Dot mashed potatoes with butter. Sprinkle with parsley.
• Bake in the preheated oven until eggs are set, 25 to 30 minutes. Scoop ham cups and mashed potatoes onto serving plates and drizzle with Hollandaise sauce.

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.

BAKED EGGS IN HAM CUPS

Steps:

• 1. Heat oven to 375. Butter 4 compartments of metal muffin tin. Fold each ham slice into quarters, insert the point end in a buttered muffin cup and let it open. It will have a ruffled look. Put 1/4 tsp. pesto in bottom of each ham cup, then carefully crack 2 eggs into each cup. Sometimes it's easier to crack the eggs into a pitcher with a pour spout first or into a small paper cup and pour them into the ham cup from there. Tuck 2 mozzarella cubes and two cherry tomato halves into each cup on top of the eggs, and sprinkle with salt and pepper to taste. Remember that the ham and pest both lend saltiness to the dish. Bake for 15 to 20 minutes til the egg white looks set but the yolk is still a bit runny. Remove ham cups from muffin tin and serve them in small bowls or lined up on a platter. Serves 4

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 AND EGG CUPS

Steps:

• Preheat oven to 400* and spray a 6 muffin pan with oil spray.
• Line each muffin cup with 2 slices of ham in criss cross form. Place a tsp of shredded cheese in the bottom of each ham cup. Crack an egg into each cup. Top with sprinkle of remaining cheese on each cup.
• Bake egg cups in 400* for 15-20 minutes or to your desired doneness.
• Remove from oven and let cool. Using a sharp knife run the blade around the edge of each egg cup. Gently lift each egg cup out of the tin and place on paper towel just in case there is any dampness.
• Store in single layer covered in the fridge until ready to serve. Eat chilled, room temperature or microwave 5-10 seconds to reheat.

BAKED EGGS IN HAM CUPS

Steps:

• Heat the oven to 375 degrees. Butter four compartments of a metal muffin tin. Fold each ham slice into quarters, insert the point end in a buttered muffin cup, and let it open - it will have a ruffled look. Place 1 teaspoon pesto in the bottom of each ham cup, then carefully crack 2 eggs into each cup. (Sometimes I crack my eggs into a pitcher with a pour spout or into a small paper cup and pour them into the ham cup from there.) Tuck 2 mozzarella cubes and two cherry tomato halves into each cup on top of the eggs, and sprinkle with salt and pepper to taste. (Remember that the ham and pesto both lend saltiness to the dish.) Bake for 15 to 20 minutes, until the egg white looks set but the yolk is still a bit runny. Remove the ham cups from the muffin tin and serve them in small bowls or lined up on a platter.

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.