Baked Ham And Egg Cups Recipes

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.

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 350°F. Coat eight 2 1/2-inch muffin cups with cooking spray. Gently press a ham slice onto the bottom and up the sides of each prepared muffin cup, carefully ruffling the edges of ham. Divide cheese among the ham-lined muffin cups.
• Break an egg into a measuring cup and slip egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. If desired, spoon 1 teaspoon of the pesto onto each egg. Top with tomato halves.
• Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups.

HAM AND EGG BREAKFAST CUPS

Steps:

• Gather the ingredients.
• Preheat an oven to 350 F.
• Spray a muffin pan (6 tins) with cooking oil or grease with butter. Ideally, use a nonstick muffin pan. Line each tin with a piece of ham. Let the center of each piece of ham drop into the bottom of the tin, then press it down and along the edges, letting the ham fold to fit the tin. Put 1 tablespoon of cheese in the bottom of each ham-lined tin. Set aside.
• Trim the green onions and finely chop the white and light green parts. Discard the dark green tops or reserve for another use. Divide the chopped green onion evenly between the 6 tins.
• Crack the eggs into a medium bowl. Whisk the eggs until smooth, with no puddles of yolks or strings of whites. Add the milk and whisk to combine.
• Divide the egg mixture evenly between the 6 tins. Pour the mixture gently into the tins. As you pour, some of the egg mixture may flow in between the tin and the ham-don't worry, that's why you've sprayed the tin with oil!
• Bake until the egg mixture puffs slightly and is set, about 20 minutes.
• Let the ham and egg cups sit a few minutes before removing them from the tins. Use a spoon or small spatula to gently remove the ham and egg cups from the tins.
• Serve immediately (although they aren't bad just warm or even at room temperature). Enjoy!

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 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.