Necessity is truly the mother of invention! This recipe was born on a day when I didn’t have enough bacon to make my bacon and egg breakfast muffins. I had nitrate free ham in the fridge and figured the ham and eggs were delicious together, worth a try.
I’m so glad I decided to try it because they were so tasty and easy to prepare. (They were so simple, in fact, that the second time I let the kids make them!)
Easy Ham and Egg Breakfast Cuts
These ham and egg tumblers have become a regular in our house, especially on busy mornings when we don’t have a lot of time for cooking or cleaning. Added benefit, they are portable! (Note: Make sure they are cooked until firm when transporting. I absolutely do not recommend leaking eggs in the car!)
To make these egg cups and ham, line each hole in the muffin pan with a few pieces of ham. Crack an egg in each hole… this is the part my kids find fun! (They knew how of my favorite Kids Can Cook Course, But this video on how to crack eggs also helps.)
Add a pinch of salt and a pinch of pepper and they’re ready to slide into the oven.
Pro tip: don’t worry if the ham sticks out a bit. It will shrink considerably during cooking.
Personalization of your breakfast cups
Breakfast cups don’t take long to cook, so set a timer!
- If you like your soft-boiled eggs, cook them for about 8-10 minutes.
- If you like them a little firmer, cook them for 10 to 15 minutes.
Additionally, if you prefer the texture of scrambled eggs, you can whisk the eggs in a bowl with salt and pepper before pouring them into the ham-lined muffin pan compartments.
Like all egg recipes, these are delicious with all kinds of toppings: green onion, feta, salsa, caramelized onion, dill… the sky’s the limit! Just add a spoonful or sprinkle or a dash of whatever works for you after the breakfast cups are out of the oven.
Note when adding cheese: Spread it over the ham and under the egg for best results.
Ham and Egg Breakfast Recipe
Easy breakfast cups with a bowl of ham and eggs wrapped in a muffin pan.
Preheat the oven to 400 ° F.
Line each compartment of a regular muffin pan with two slices of ham.
If using, sprinkle a teaspoon of cheese in each compartment on top of the ham.
Crack an egg in each compartment.
Sprinkle each with salt and pepper.
Bake for 10 to 12 minutes, depending on the firmness of the yolks. If you prefer tender or runny yolks, cook 8 to 9 minutes.
Garnish with green onions, feta or other desired toppings and enjoy.
The garnish possibilities are endless! Try green onions, feta, salsa or caramelized onions and bell pepper.
Portion: 1g | Calories: 199kcal | Carbohydrates: 1g | Protein: 18g | Large: 14g | Saturated fat: 5g | Trans fat: 1g | Cholesterol: 198mg | Sodium: 727mg | Potassium: 221mg | Sugar: 1g | Vitamin A: 238UI | Calcium: 29mg | The iron: 1mg
Maybe I’ll try these next ones with the filler for my spinach quiche!
What’s your favorite breakfast to go? Are there any unhealthy options that you wish there were a healthy version of? Share below!