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Ham and Cheese Egg Cups

40 minute total time

15 minute





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For an easy to make brunch or go to breakfast, why not try this classic? Ham and cheese goes perfectly with a sprinkle of green onion in these simple but always asked for egg cup creations.

what you need

-a muffin tin

-a whisk

-a large mixing bowl

-a ladle or large serving sppon

-a sharp knife

-a cheese grater

-a cutting board

-a serving tray


-10 large fresh eggs

-canola cooking spray or other cooking oil

-12 to 24 slices thinly sliced ham, packaged sandwich style ham is what I used

-cheddar cheese, medium or sharp depending on your taste

-1/2 bunch diced green onions

-salt and pepper to taste

prep and bake

-Preheat oven to 350 degrees. Lightly spray each individual well in muffin tin with canola oil.

-Line each individual tin with one or two pieces of ham depending on the size it comes in in the packaging. The key here is to cover the entire surface of the tin with ham to form a "cup".

-Chop green onions and shred cheddar cheese. I used about 1 1/2 cups cheese all together, but you can use more or less depending on your preference. In large mixing bowl, crack the eggs and salt and pepper to taste. Wisk eggs and onions together until eggs are beat and onions are combined.

-Using a large serving spoon or ladle, pour egg mixture into each tin. Divide evenly until mixture is all used up. Mix a small portion of cheese into each cup and mix lightly to get the cheese all down into the egg mixture. Sprinkle the left over cheese over the tops of the unbaked mixture.

-Place muffin tin in 350 degree oven in center of middle oven rack. Bake for 25 minutes or until the tops are no longer glossy and have begun to turn golden. You want your egg cups to be firm but not hard. It's easy to overcook them so watch them after 20 minutes.

-Remove them from the oven using an oven mitt and shut off the oven. (I FORGET CONSTANTLY)

great alone or try these additions

-For breakfast with crusty toast and fruit.

-with sour cream or yogurt

-fancy them up with creme fraiche

-serve them on a bed of crunchy hasbrowns






This recipe is a great source for protein and works great for a no gluten diet. That is how I got into making them. My family is gluten intolerant and I was so pleased to discover these easy to make treats. the best part is you can play with the ingredients until you get exactly what you need. Try it today. You'll love them. An added bonus...these are PERFECT for make ahead meals and can be frozen in advance for whenever you want them.


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