These perfect, compact edible cups are the perfect answer for a quick breakfast. It’s an all-in-one package, too.
For me I like to add a little extra meat and these ham circles I got from my butcher were small enough where I had two overlapping. Spray the muffin pan, or in my case stone, with a little non-sticking cooking spray or olive oil. Make sure to cover the bottom completely and that the ham goes up the sides of each muffin well.
I wanted a Southwest flavor to these guys and decided on a tablespoon or two of some hot salsa on the bottom on top of the ham. Then I cracked a fresh egg into each well.
Chop up some scallions and sprinkle on top of each egg and add some fresh cracked pepper and kosher salt. Place in a 400° oven and bake for 19 minutes if all of your ingredients were straight from the refrigerator, 14 (12 for a loose yolk) if everything was at room temp first.
I use a large spoon and round the edges to loosen and scoop them on to a plate.
Look at these beauties, perfect crispy ham edges and a nice baked egg, still gooey on the inside.
Feel free to add some fresh shredded cheddar cheese and serve with some toast on the side.
Baked Ham and Egg Cups
- 6 large eggs
- 12 thin slices of deli ham round
- 1/2 Cup of your favorite salsa
- 1/2 Cup diced scallions
- Kosher salt and freshly ground cracked pepper
- 1/2 cup shredded sharp cheddar cheese
- Preheat that oven to 400°F.
- Spray the muffin pan with a little non-sticking cooking spray or olive oil
- Line each muffin well with 2 ham circles each. Making sure to cover bottom and up the sides of each.
- Add 1-2 tablespoons of salsa on top of the ham base. Crack an egg into each muffin well.
- Top with chopped scallions, pinch of kosher salt and a grind of fresh cracked black pepper.
- Bake for 10 minutes in a 400°F oven.
- To remove from pan gently use a spoon to rim the outer circle and then scoop each onto a plate serving 2-3 per person. Optional: sprinkle the cheese on top of each and serve.