These Delicious Ham and Cheese Egg Cups Are Breakfast In One Bite
You’ll love this ham and eggs cup recipe for a fast breakfast that is not only good tasting, but it's portable as well.
- 12 slices ham
- 1 cup shredded cheddar
- 12 large eggs
- 1/8 tsp Kosher salt
- 1/8 tsp Freshly ground black pepper
- 1 tbsp Chopped fresh parsley, for garnish
Preheat the oven to 400º. Spray cooking spray on a 12-cup muffin tin. This will be your cooking pan.
Place a piece of ham in each muffin cup and sprinkle it with cheddar cheese.
Crack a fresh egg on the top and season with salt and pepper. Put the pan in the oven on the center rack and cook for 12 to 15 minutes or until eggs are set the way you like them.
Remove the pan from the oven and allow it to cool before removing the muffins from the cups. Garnish with parsley and serve with your favorite breakfast sides like toast or bacon.
To Store in the Refrigerator
Place egg muffins in a plastic container with a tight lid, or a Ziploc bag and store in the refrigerator for up to 2 weeks.