Baked Ham & Egg Cups Recipe

Baked Ham & Egg Cups

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6 fresh eggs

12 slices of sliced deli ham (or any preferred sliced deli meat)

1 Roma tomato seeded and sliced into strips (or diced if preferred)

2 tblsp chopped chives

4 slices of Swiss cheese cut into strips (or any preferred cheese)

cooking spray

6 cup muffin pan

How to make Baked Ham & Egg Cups

heat oven to 350˚

spray muffin pan with cooking spray

line each muffin cup with 2 slices of ham; cover bottom and sides making a little cup with the ham

add tomato to each cup

crack egg into each cup

top with cheese and chives

bake in 350˚ for 10 to 15 minutes or until egg is done to desired consistency

If a runny yolk is desired bake until egg shakes slightly; if a firmer yolk is desired turn off oven after 10 minutes and leave egg cups in hot oven until yolk firms


Question from the Chef

“This is great and easy breakfast, easy elegant Saturday morning breakfast or Sunday morning brunch with out all the clean”

  • redwood5
    redwood5 says

    This is ingenious. And so pretty too. Very nice.

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