Ham and Egg Cups

Newsflash: I cooked! Well, sort of. We’ve been so busy and I’ve gotten out of the groove of experimenting in the kitchen lately…and let’s not forget the Toddler Tornado! But on a whim, I woke up on Sunday and realized I had the few ingredients it would take to make cute little Ham and Egg Cups. They came together so quickly that it hardly counts as cooking. They are basically savory breakfast cupcakes and they were a cinch to make between helping John feed Oden and pouring coffee down my throat!

After getting the oven started, I sprayed the center cups of a 12-cupcake pan with cooking spray. I tucked a slice of deli ham into the 6 middle cups, kind of like a cupcake liner. I shredded some cheddar cheese and sprinkled some into each cup.

In a bowl, I whisked together 6 eggs with salt, pepper, and some chopped green onions. I poured some of the egg mixture into each of the ham-lined cups and popped the pan in the oven for about 25 minutes. How quick and easy was that?

I was glad I’d sprayed the pan well with the cooking spray because the ham didn’t do the best job containing the egg mixture. That said, the little egg cups were adorable! I’d intentionally left them simple in case Oden thought they were yummy (the jury is still out), but you could jazz up the spices or add veggies to the egg mixture. Anything goes!

For brunch, I topped our egg cups with some  chopped tomatoes and jalapeños for spice. I served them with fruit and those cute little hash brown patties (thanks, Trader Joe’s!). They were scrumptious!

The leftover egg cups made great grab-and-go breakfasts for the next couple of days. As a sleepy mom without a lot of extra time at the moment, I appreciated how this meal required very little prep and came together so easily. Bonus: My husband was reminded that I do, in fact, make delicious food from time to time!

Ham and Egg Cups

For 6 cups, you’ll need:

  • 6 slices of deli ham
  • Shredded cheddar cheese
  • 6 eggs
  • 2-3 green onions, chopped
  • Salt and pepper to taste

Preheat oven to 350 degrees. Spray the middle 6 cups of a 12-cupcake pan with cooking spray. Line the sprayed cups with a slice of ham and sprinkle some cheddar cheese into each one. In a bowl, whisk together the eggs, onions, and salt and pepper. Pour the egg mixture evenly between the 6 lined cups. Bake for 25 minutes or until the eggs have set. Allow to cool slightly before removing them from the pan. Top with fresh tomatoes, herbs, anything you like! Now, go back to chasing that mischievous toddler…Oh, is that just me?

Hungry for more? Check out my full collection of recipes on the FOOD BLISS page

One year ago: We had just returned from Colorado for not one, but TWO weddings!

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