I get emails requesting more recipes on making easy, fast, yet tasty meals and desserts. Good idea, right? Here is one such very easy and very versatile meal that can be served for breakfast, lunch or dinner. Why is this versatile? Well if you deconstruct it, you will see that you can add in, and/or replace new ingredients each and every time you make this.
For example, you can add in hash browns (precooked of course), you could use crumbled sausage, you could use brie cheese, you could add in sliced apples with the brie cheese with the ham (with or without the egg). See? The list is endless and fun. So your kids could get involved too. I'm sure your kids would love to have the opportunity to make their own ham & cheese cup? Might also be a great way to get them to eat their fruits and veggies?
ham & egg cups
Notes: I used giant muffin tins. I’m sure regular size would work too, just reduce cooking time. You can’t see in the photo, but there is a bottom layer of sourdough bread. It might be fun to use pre-cooked hash browns as the bottom too. Just make sure the pre-cooked hash browns are at room temp or warmed up before placing in muffin tins.
Best advice: play with the ingredients; this is a very versatile dish that can easily be used to swap in new ideas.
Yummy Ideas: brie, ham & apples; salsa, egg & cheese; sweet potato hash, sausage, & egg; pizza style eggs; french toast & bacon; mini omelets inside the ham...oh the endless possibilities.
Toasted sourdough bread, cut into circles to fit into bottom of muffin tins
10-15 medium sliced, slices of ham (don’t use really thin, they will burn)
6 large eggs, room temp (they cook faster if room temp)
Salt & pepper
freshly chopped parsley or tarragon, for garnish (optional)
Preheat oven to 400 degrees. Spray muffin tins with nonstick spray. Place the ham in the muffin tins and flute out the edges, then place the cut out sourdough toasted circles in each muffin tin. (if you want to add in precooked hash brown chunks this is where you add them in in place of the bread).
Carefully crack each egg into the muffin egg, making sure not to break the yolk. Immediately bake for about 15 – 20 minutes or until the egg is done to your likeness. (Remember I used giant muffin tins; if using regular size muffin tins reduce cooking time a bit).