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 BREAKFAST BAKE
This is a great alternative to an omelet when feeding a number of people.
Provided by BECKPAL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 5.2 g, Cholesterol 423.9 mg, Fat 28 g, Fiber 0.8 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 978.1 mg, Sugar 3 g
MINI HAM AND CHEESE EGG CUPS
Having a brunch party? Whip up these Denver omelet-style mini Ham and Cheese Egg Cups. Ham, peppers, onions and cheese make these egg cups great.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Whisk eggs and water in medium bowl until blended. Stir in ham and veggies.
- Spoon into 12 mini muffin pan cups sprayed with cooking spray; sprinkle with cheese.
- Bake 18 to 20 min. or until centers are set, and tops are puffed and golden brown.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 100 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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 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
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
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
HEALTHY HAM AND EGG MUFFINS
This is a quick and healthy breakfast option that you can make in advance and freeze. Simply reheat on your way out the door in the morning. These freeze well and can be reheated at anytime.
Provided by Darcy Loo
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
- Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
- Bake in the preheated oven until set in the middle, 20 to 25 minutes.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 2 g, Cholesterol 104.9 mg, Fat 6.3 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 332.7 mg, Sugar 1.1 g
KETO HAM AND EGG CUPS
An upgrade on the classic American breakfast combo, these impressive, perfectly portioned, grab-and-go bites are as delicious as they are adorable. Make a batch, cover and refrigerate extras, and you've got quick access to ample amounts of tasty good fats and protein that can be enjoyed warm or at room temperature.
Provided by Keto-Mojo
Categories Breakfast Brunch Buffet Quick & Easy Kid-Friendly
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F (190C°). Spray 6 cups of a muffin pan with nonstick spray.
- Place a slice of ham into each sprayed muffin cup, pressing the bottom and sides, and slightly overlapping if necessary to form a cup.
- In a small skillet over medium heat, melt the butter. Add the bell pepper, zucchini, and one third of the salt. Cook and stir until mostly softened, about 4 minutes.
- Transfer the vegetables to a medium bowl. Add the eggs, parsley, onion powder, water, and the remaining salt. and the pepper; whisk to combine.
- Evenly distribute half of the cheese among the ham cups, top with the egg mixture, then top with remaining cheese. Bake until puffed and set with only the slightest jiggle in their centers, 15 to 18 minutes. Let rest for 5 minutes. Turn out the egg cups and serve.
HAM, EGG & CHEESE CUPS
Make and share this Ham, Egg & Cheese Cups recipe from Food.com.
Provided by AshleyP
Categories Breakfast
Time 45m
Yield 12 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Spray muffin tin with cooking spray.
- Press a slice of ham into each muffin cup.
- Evenly distribute spinach between muffins cups.
- Evenly distribute cheese between muffin cups.
- Crack 1 egg to each muffin cup.
- Season with salt and pepper.
- Bake for 25 min or until done.
Nutrition Facts : Calories 282.8, Fat 19, SaturatedFat 8.9, Cholesterol 396.1, Sodium 544.4, Carbohydrate 6, Fiber 1.5, Sugar 0.7, Protein 21.9
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
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.
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.
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- 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.
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