Easy Ham and Cheese Egg Cups (Print version)
Muffin tin egg cups lined with ham, filled with cheddar and eggs, then baked until tender and set.
# Ingredients:
For the egg cups
01 -
Cooking spray, for the muffin tin
02 -
12 thin slices deli ham, about 10 oz (285 g)
03 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
04 -
12 large eggs
05 -
1/4 teaspoon kosher salt, or to taste
06 -
1/4 teaspoon black pepper
07 -
1 tablespoon chopped fresh chives or green onion
# Instructions:
01 -
Heat the oven to 375°F. Coat a standard 12-cup muffin tin well with cooking spray.
02 -
Press one slice of ham into each muffin cup, folding it as needed so it covers the bottom and comes up the sides.
03 -
Divide the shredded cheddar among the ham cups, placing it in the bottom of each cup.
04 -
Crack one egg into each ham cup. Sprinkle with salt and black pepper.
05 -
Bake for 12-16 minutes, until the egg whites are set and the yolks are cooked to your liking. Use the shorter time for softer yolks and the longer time for firm yolks.
06 -
Let the egg cups cool in the pan for 5 minutes. Lift them out carefully and garnish with chives before serving.
# Good to know:
01 -
Best served warm after a 5-minute rest.
02 -
Refrigerate leftovers for up to 3 days.
03 -
Check deli ham labels if cooking gluten-free.