The only big change I made to the original recipe was to place some shredded four-cheese blend in the bottom of each ham cup before adding the egg. We love gooey melted cheese, so we decided to give it a try. I also sprinkled half of the eggs with a bit of salt-free seasoning blend to amp up the flavor. While the ham and egg cups baked, it gave us time to slice some cantaloupe and toast some bread.
Ham and Egg Breakfast Cups
adapted from Culinary Adventures with Camilla
Step 1: Preheat oven to 400. Carefully place two slices of thin-sliced ham in the bottom and up sides of six muffin cups. I used brown-sugar ham, and I placed one slice on the right half of the muffin tin and the other slice on the left side, letting the ham slices overlap in the bottom. Sprinkle 1 tbs. of shredded four-cheese blend in the bottom of each ham cup.
Step 2: Carefully crack one large egg at a time, and place the eggs onto the cheese layer in the ham cups. Do this carefully, then top eggs with salt and pepper to taste OR a salt-free seasoning blend. The ham should cradle the eggs like this:
Step 3: Bake until the egg whites are set and the yolks are done to your liking. I prefer my eggs over medium so I can dunk my toast in the yolk, so I baked my cups for 15 minutes. I turned the pan around in the oven halfway through the cooking time to ensure even baking. To serve, carefully remove the cups from the wells using a spoon.
This was a fun and tasty Sunday morning breakfast! The smoky ham, melty cheese, and baked eggs made for the perfect breakfast bite. The ham is crispy bakes up crispy around the edges, but is tender underneath. These cups can be assembled the night before and refrigerated, then cooked the next morning. This is my kind of cooking: simple, but with a lot of "wow factor" going on!! I can't wait to make the again later this week for breakfast-for-dinner night.