Recipes » Food » Mains » What’s for Breakfast? Ham and Egg Cups!

About a month ago, I stayed at a B&B in Canada. It was a lovely, quiet B&B. They served one of the best breakfasts I’ve had. One item that I could not forget about was ham and egg thingies the owner served…I’m going to call Ham and Egg Cups. It was so delicious. I’ve been making it for breakfast, with my own twist, since I’ve returned home. It is incredibly easy, looks fancy and tastes divine!

I used a non-stick muffin pan for cooking these little delightful Ham and Egg Cups. Note: If you are not using a non-stick pan, you’ll want to lightly grease the pan. Next, I lined four muffin molds with a slice of good Black Forest Ham. I bought the ham I used in the deli section of my local grocery store. I was being a bit careful while lining the muffin molds so I didn’t rip the ham pieces apart. During this process, I realized that a slice of deli ham will tear easily and is not as malleable as I thought it would be. I also realized that little tears in the ham weren’t really a big deal because the egg will slightly seep through the tear then harden up during the cooking process, keeping it all together.

When I was attempting to make my first Ham and Egg Cups, I cracked the egg and let the egg flow out of the shell into the ham. I realized I wasn’t a very good aim trying to pour the egg from it’s shell. You can see in the pic below the ham will have some folds in it to get it to fit inside the muffin molds. It was easier and less messy if I cracked an egg into a little bowl and then poured the egg into the center of the ham. I had more control placing the egg where I wanted it to be. Woot! Little victories!

I cooked these for 13 minutes at 400 degrees and then did a little test. The eggs were opaque, and that’s what you want, but I wasn’t sure if they were done. My test was to see if when I gently jiggled the muffin pan the egg white moved. If the egg yolk moved a little that was fine but the egg white needs to be more solid. My eggs needed a couple more minutes so I popped them back in the oven for 2 minutes. Once my eggs were closer to being done, I sprinkled medium cheddar cheese on the top of them and cooked them for another 2 minutes to ensure the cheese was melted.

After pulling my Ham and Egg Cups out of the oven, I topped them with a little sliced green onion and black pepper. I love salt so I also sprinkled a little salt on the ones I was eating. These Ham and Egg Cups can be a little salty because of the ham so taste before you salt.

Give these tasty Ham and Egg Cups a try for breakfast one morning. You’ll be glad you did. Enjoy!

Ham and Egg Cups
Servings: 4
  • 4 slices of Black Forest Ham I found this was the tastiest for me but you can try other types of ham as well
  • 4 eggs
  • 1/4 cup cheese
  • 1 tbsp sliced green onion
  • salt, to taste
  • black pepper, to taste
  • cooking spray, optional
  • muffin pan
  1. Preheat oven to 400 degrees.

  2. If not using a non-stick pan, lightly spray muffin molds with cooking spray.

  3. Gently line four muffin molds with 1 ham slice. Crack egg into a small bowl and pour into the middle of the ham mold. OR if you are good at aiming, unlike me, crack an egg into each ham mold.

  4. Cook ham and egg cups for 15 minutes, or until egg is opaque and mostly firm.

  5. Top each ham and egg cup with cheese and cook for 1-2 minutes. Cheese should be melted.

  6. When the cheese is melted, remove the ham and cheese cups from the oven and plate them. Sprinkle green onions, pepper and salt on top of each cup. Serve immediately. Enjoy!


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Hi there! My name is Dayna. I'm so happy you are visiting my blog! This summer I found I have some extra time on my hands and decided to take the plunge and get my food, entertainment and lifestyle blog up and running so I can share recipes, entertainment ideas and lifestyle interests.

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