BREAKFAST HAM AND EGG CUPS
Breakfast Ham and Egg Cups
Provided by BHG Test Kitchen
Time 41m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145 kcal, Carbohydrate 2 g, Cholesterol 202 mg, Protein 11 g, SaturatedFat 3 g, Sodium 413 mg, Sugar 1 g, Fat 10 g, UnsaturatedFat 0 g
HAM CUPS AND EGGS
This is a very simple recipe that came out of the hard times of the Great Depression. It uses few ingredients and inexpensive ingredients (leftovers work well). My family of six loves this meal. It is a great way to use up leftover mashed potatoes and ham from a Sunday dinner. Add some Hollandaise sauce and it's almost eggs Benedict. Add and adapt the recipe to use up odds and ends in the fridge. Great meal for a Monday! Leftover chives or shredded cheese...add them to the potatoes. The recipe begs you to be creative and use up what you have. Garnish with parsley, grated cheese, or chopped scallions.
Provided by Chef Ernie
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom of a 12x12-inch casserole dish with butter.
- Spread mashed potatoes into the bottom of the prepared casserole dish to a depth of about 2 inches. Press ham slices into the mashed potatoes to form cup shapes. Break an egg into each ham cup. Dot mashed potatoes with butter. Sprinkle with parsley.
- Bake in the preheated oven until eggs are set, 25 to 30 minutes. Scoop ham cups and mashed potatoes onto serving plates and drizzle with Hollandaise sauce.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 31.1 g, Cholesterol 233.2 mg, Fat 19.6 g, Fiber 2.6 g, Protein 15.1 g, SaturatedFat 9.2 g, Sodium 1023.4 mg, Sugar 3 g
HAM AND EGG CUPS
Here is a simple, child-friendly breakfast idea. They are quick, easy, and you can customize them to use any meat or cheese desired.
Provided by IIIMXO
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 1.1 g, Cholesterol 148.6 mg, Fat 19.9 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 8.9 g, Sodium 951.2 mg, Sugar 0.6 g
MINI OMELET CUPS
Folks always like mini dishes made in muffin pans-and these cheesy ham and spinach omelets are no exception! Bonus: Bake time is only 20 minutes.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Spray 12 muffin cups with cooking spray; line with ham slices. Fill with spinach, onions, peppers and cheese.
- Whisk eggs and dressing in medium bowl until blended; slowly pour over filling in ham cups.
- Bake 20 min. or until centers are set.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 215 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
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!
Nutrition Facts : Calories 304 kcal, Carbohydrate 3 g, Cholesterol 286 mg, Fiber 0 g, Protein 40 g, SaturatedFat 4 g, Sodium 1536 mg, Sugar 2 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g
HAM & EGG CUPS
Can't take credit for this one but I just had to share it. I had to make breakfast for a crowd at church and this was perfect. I was able to make 4 dozen easily. To keep them warm I put them in an aluminum tin that was placed over a heater and covered them with foil to keep them from drying out.
Provided by Anita Schatz
Categories Meat Breakfast
Time 30m
Number Of Ingredients 4
Steps:
- 1. Spray with non stick spray either a custard cup if making one or use your muffin tin to make more. I have 6 and 12 cup tins.
- 2. Line each cup with the ham slice (or 1/2 slice if oblong slices) You only want to fill the cup, not have it hanging over the sides.
- 3. Crack an egg into each cup lined with ham.
- 4. Salt, pepper and if you want, put a dash of paprika on each one.
- 5. Bake at 375 degrees F 20 minutes. Remove from oven and let cool about 2 minutes so that when you remove them they pop out holding their shape.
- 6. Serve with toast, buttered or not.
HAM EGG CUPS
All of your breakfast favorites are in this fun cheesy Ham Egg Cups! These are so quick and easy to make and fun for kids too!! Just add everything in layers (ham, cheese, eggs) and let these breakfast cups bake in the oven.
Provided by Angela
Categories Breakfast Recipes Brunch Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and butter or coat a muffin pan with non-stick cooking spray.
- Place ham slices in the muffin pan, making a cup or basket shape. You may have to fold the ham slice a bit on the sides.
- Use your favorite cheese and stuff some down inside a 'basket' made out of a ham slice (you may have to fold it a bit) and placed into a muffin tin. Sprinkle shredded cheese on the bottom, or off to one side as I like to do.
- Next, place one whole egg on top of each basket of ham and cheese and add seasoning on top. Season with salt, pepper, and paprika (top with optional parsley, if desired).
- Bake for 30 minutes at 350 degrees F (175 degrees C) until the eggs are completely cooked, allow to cool for 5 minutes before removing from the muffin tin. Once cooled, use a butter knife to clear around the edges and pop each ham egg cup out.
Nutrition Facts : Calories 187 kcal, Carbohydrate 1 g, Protein 16 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 238 mg, Sodium 471 mg, Sugar 1 g, ServingSize 1 serving
BAKED EGG IN HAM CUPS WITH PARMESAN AND GREEN ONION
You don't have to wait until a special occasion, make these for your breakfast tomorrow. I entered the recipe as 1 egg so you can easily scale it to just the number you need. If serving a crowd, use your muffin tin/silpat. Just 1 or a few use a ramekin or silpat cup. Add other things to the cup as the spirit moves you!
Provided by Ambervim
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F.
- Oil your ramekin (or silpat cup or muffin tin).
- Place the ham inside of it, making a nice cup.
- Crack your egg into the center.
- Top with green onion and cheese.
- Salt and pepper to taste.
- Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
- Pop onto your plate and serve.
Nutrition Facts : Calories 87.8, Fat 5.7, SaturatedFat 2.1, Cholesterol 188.9, Sodium 122.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 7.7
COPYCAT HAM AND CHEESE EGG CUPS
Add some excitement to your breakfast plans with Copycat Ham and Cheese Egg Cups from My Food and Family. These cheese egg cups are tasty, cheesy perfection and just like the ones at your favorite restaurant.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 300°F.
- Spoon 1 Tbsp. ham into each of 12 muffin pan cups sprayed with cooking spray.
- Reserve 2 Tbsp. shredded cheese for later use. Blend eggs, cottage cheese and remaining shredded cheese in blender until smooth. Spoon over ham in muffin cups; top with reserved shredded cheese.
- Bake 30 to 35 min. or until knife inserted in centers comes out clean. Run knife around rims of cups to loosen egg mixture from cups. Cool 20 min. before removing from cups to serve.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
HAM AND EGG CUPS
A great on-the-go breakfast item or...better yet, top a work salad with 2 of these Ham & Egg Cups
Provided by The Kellie Kitchen
Categories Breakfast brunch keto friendly meal lunch
Time 25m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 315 kcal, Carbohydrate 1 g, Protein 25 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 229 mg, Sodium 912 mg, Sugar 1 g, ServingSize 1 serving
HAM AND EGG CUPS
Ham and egg cups are so easy to make and they are perfect for breakfast. They are also great as a quick, filling snack.
Provided by Vered DeLeeuw
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Preheat your oven to 400 degrees F. Lightly grease four nonstick muffin tin cups and line each of them with a ham slice, as shown in the video below.
- Break an egg into each cup. Season them with salt, pepper, onion powder, and red pepper flakes.
- Bake until the eggs are set, 12-15 minutes.
- Cool the cups for 5 minutes in the pan. Then slide a spoon underneath each cup to release them from the pan. Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 100 kcal, Carbohydrate 0.6 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Sodium 607 mg
BAKED HAM AND EGG CUPS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 6
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.
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BAKED EGGS IN HAM CUPS - ON THE GO BITES
From onthegobites.com
Estimated Reading Time 6 mins
- Lightly brush muffin cups with oil or spray. This is important even in a nonstick pan because some of the egg inevitably will seep under the ham and may stick.
- Line the muffin tin with one piece of ham in each cup. The ham will stick up a bit and form a cup shape. It’s easiest to “fold in” the opposite ends of the ham and then push back against the tin. Drop about a tablespoon of shredded cheese in the ham cup. If you put more cheese then you should use medium size eggs instead of large, otherwise the egg will spill over the ham edges.
- Optional: Crack an egg and pass it between the two egg shells so that the egg white falls into one of the ham cups and the yolk can gently be placed in a bowl. Repeat putting all of the egg yolks into one bowl. Sprinkle with kosher salt and pepper.This step is so that the egg white cooks through and the egg yolk stays a little runny. If that's not important to you then go ahead and crack the whole egg directly into the ham cups.
HAM AND EGGS CUPS TABLE FOR SEVEN | FOOD FOR EVERYDAY
From ourtableforseven.com
Reviews 43Calories 126 per servingCategory Egg & Casseroles
- In a skillet, scramble 6 eggs as desired. Scoop scrambled eggs evenly on top of each slice of ham.
BEST HAM & CHEESE EGG CUPS - HOW TO MAKE HAM ... - DELISH
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Reviews 20Calories 150 per servingCategory Breakfast
- Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
HAM AND CHEESE EGG CUPS - EMILY BITES
From emilybites.com
5/5 (2)Total Time 30 minsCategory BreakfastCalories 82 per serving
- Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray. Press a slice of ham into each cup of the muffin tin, arranging the edges to form a ham cup. Chop up the remaining ham (my slices were about ½ ounce each so I had around 3 ounces remaining) and set aside.
- In a mixing bowl, combine the eggs, egg whites, milk, salt and pepper and whisk together until yolks and whites are fully combined and beaten. Add the reserved chopped ham, the spinach and half of the shredded cheddar and stir together to combine.
- Spoon the egg mixture evenly into the ham cups and then top each cup with the remaining shredded cheese. Place the tin in the oven and bake for 18-20 minutes until the eggs are set.
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5/5 (284)Category Breakfast, Quick & EasyCuisine Kid FriendlyCalories 80 per serving
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From thecountrycook.net
Ratings 16Calories 367 per servingCategory Breakfast
- Place individual ham slices over each muffin cup and gently press down in the middle until a cup shape forms.
HAM AND EGG CUPS - DINNER AT THE ZOO
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5/5 (12)Total Time 25 minsCategory BreakfastCalories 251 per serving
HAM & CHEESE EGG CUPS - A SOUTHERN SOUL
From asouthernsoul.com
4.5/5 (2)Category Breakfast, SnackCuisine AmericanTotal Time 17 mins
- Place ham slice in each hole of muffin tin pressing it into a cup shape. Add 1 heaping tablespoon cheese. Crack egg into a small bowl (making sure no shell gets in) then gently place the egg on top of cheese. Sprinkle with salt and pepper. Bake in oven for approximately 12 minutes or until egg is cooked to desired amount.
- Remove egg cups from muffin tin. Sprinkle with additional salt and pepper and garnish with parsley
HAM-AND-EGG CUPS RECIPE - LIVESTRONG.COM
From livestrong.com
Servings 12Calories 196 per servingTotal Time 1 hr 5 mins
- Warm a large sauté pan over medium heat. When hot, grease the pan with 2 tablespoons of oil. When it ripples, add mushrooms, onions and peppers. Season with salt and pepper. Cook about 8-10 minutes (until most of their moisture evaporates). Remove from heat and reserve.
- Spray the inside of 2 non-stick muffin tins with the rest of the olive oil or use a paper towel to lightly grease the insides of the cups.
- Gently press a slice of ham into each of the tins’ cups to form a little bowl in each. Give each lots of slack at the bottom. Make sure the ham doesn’t tear but that it is pressed against the sides as much as possible (the ham will extend higher than the top edge of each cup).
AVOCADO, HAM, AND EGG CUPS - PREVENTION
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Cuisine AmericanCategory Main DishServings 4Total Time 20 mins
- Heat oven to 425F. Halve both avocados and scoop out about a third of the flesh from each avocado half around the pit's indent.
- Dice scooped flesh and set aside. Halve both ham slices and fit half a slice into each avocado half to form a cup.
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- In a saute pan, add olive oil and heat on medium. Add spinach, bell pepper and mushrooms and cook, stirring occasionally until mushrooms are cooked. Season with a pinch or two of salt and a grating of black pepper if desired.
AVOCADO, HAM, AND EGG CUPS - PREVENTION.COM
From prevention.com
Cuisine AmericanCategory Breakfast, Brunch, Main DishServings 1Total Time 25 mins
- Heat oven to 425F. Halve 2 avocados and scoop out about 1/3 of the flesh from each half around the pit's indent.
- Dice scooped flesh and set aside. Halve 2 slices ham and fit a slice into each avocado half to form a cup.
- Carefully pour 1 egg into each cup. Season with salt and pepper and bake until egg is set but yolk is still runny, about 15 minutes.
HAM AND EGG CUPS - BASIL AND BUBBLY
From basilandbubbly.com
5/5 (1)Total Time 23 minsCategory Breakfast, Breakfast / BrunchCalories 110 per serving
- Preheat the oven to 400 F. Generously spray a muffin pan with cooking spray. Line each individual muffin well with a piece of ham. I tore each piece of ham a flap the size of the base of the muffin well, so that I could put him in the bottom and wrap the sides of the ham piece more easily around. If the ham does not completely cover the well, add another piece to make up the gap!
- Once all muffin wells are lined with ham, crack an egg into each well. Salt and pepper each egg / ham combo.
- Place the pan into the oven. Cook time can vary a lot based on how your oven runs, but for me it was 14 minutes for runny yolks, 15 minutes for jammy yolks, and 17 minutes for fully cooked through hard-boiled style yolks. Please refer to the post above for more information on cooking time!
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Reviews 3Estimated Reading Time 5 mins
- Preheat the oven to 350F. Scatter the bread cubes into a single layer on a rimmed sheet pan. Toast for about 8 minutes, shaking the pan from time ti time, or until the bread has dried out to the touch and may have hints of golden brown at the edges of the pan. Take the pan from the oven and let the bread cool on the sheet pan.
- Place a heavy-bottomed cast-iron or stainless steel frying pan over medium high heat. Toss in the ham cubes and let the ham cubes sit and fry in the dry pan for about 1 1/2 minutes without stirring. After the 1 1/2 minutes, stir occasionally and fry until the ham is fragrant and has some caramelized edges. Transfer the ham to a plate. Return the pan to the heat and swirl in the olive oil. Add the onion and bell pepper and a pinch of kosher salt. Fry the onions and peppers, stirring frequently, until fragrant and crisp tender. Add the spinach all at once and toss the onions, peppers, and spinach together just until the spinach has wilted and is bright green. Transfer the vegetables to the plate with the ham and allow to cool for about 5 minutes.
- In a large mixing bowl, beat the eggs, milk, salt, dried mustard, and black pepper together with a whisk until the mixture is an even colour. Switch to a sturdy spoon and mix in the Swiss cheese and cooled bread cubes. Toss in the cooled ham and vegetables until evenly distributed. Use a couple of spoons to divide the soaked bread, ham, vegetables, and cheese between the muffin tin cups. There will be liquid left in the bowl after doing that, so divide that between the muffin cups, too. Bake for 25 to 35 minutes, or until puffed and golden brown on top. The top of the Ham and Egg Muffin Cups should spring back when pressed lightly with your finger.
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