BAKED HAM AND EGG CUPS
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
- 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
- 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.
HAM AND EGG BREAKFAST CUPS
Steps:
- Gather the ingredients.
- Preheat an oven to 350 F.
- Spray a muffin pan (6 tins) with cooking oil or grease with butter. Ideally, use a nonstick muffin pan. Line each tin with a piece of ham. Let the center of each piece of ham drop into the bottom of the tin, then press it down and along the edges, letting the ham fold to fit the tin. Put 1 tablespoon of cheese in the bottom of each ham-lined tin. Set aside.
- Trim the green onions and finely chop the white and light green parts. Discard the dark green tops or reserve for another use. Divide the chopped green onion evenly between the 6 tins.
- Crack the eggs into a medium bowl. Whisk the eggs until smooth, with no puddles of yolks or strings of whites. Add the milk and whisk to combine.
- Divide the egg mixture evenly between the 6 tins. Pour the mixture gently into the tins. As you pour, some of the egg mixture may flow in between the tin and the ham-don't worry, that's why you've sprayed the tin with oil!
- Bake until the egg mixture puffs slightly and is set, about 20 minutes.
- Let the ham and egg cups sit a few minutes before removing them from the tins. Use a spoon or small spatula to gently remove the ham and egg cups from the tins.
- Serve immediately (although they aren't bad just warm or even at room temperature). Enjoy!
Nutrition Facts : Calories 304 kcal, Carbohydrate 3 g, Cholesterol 286 mg, Fiber 0 g, Protein 40 g, SaturatedFat 4 g, Sodium 1536 mg, Sugar 2 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g
EGGS IN A HAM CUP
Another tasty recipe from Alberta Egg Producers. You can also use a microwave-proof wide mug if you don't have a ramekin or custard cup. You can cook more than one at a time, just make sure that they have cooked through; they should need more time the more you are cooking. Enjoy!
Provided by Nif_H
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 10 oz microwaveable ramekin or custard cup with vegetable spray. Place ham slice in ramekin. Sprinkle with onion and 1 tbsp shredded cheese.
- In a small bowl, beat together eggs, yogurt and pepper until blended; pour into ham cup in ramekin. Sprinkle with parsley and remaining cheese. Cover loosely with plastic wrap, turning it back slightly to vent. Microwave on medium-high (70%) for 2-1/2 minutes to 3 minutes or until cooked as desired.
- Remove from microwave but do not remove plastic wrap; let stand for 1 minute. Remove plastic wrap and serve.
Nutrition Facts : Calories 209.6, Fat 12.4, SaturatedFat 4.3, Cholesterol 389.8, Sodium 530.5, Carbohydrate 4.3, Fiber 0.5, Sugar 2.6, Protein 18.9
HAM, CHEESE, AND EGG CUPS
We love breakfast in this house and a fun way to enjoy it is with these cute little ham and egg cups! Super easy to make and delicious for breakfast or as an appetizer!
Provided by LaDonna Langwell
Categories Breakfast Eggs
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
- Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
- Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
- Pour egg mixture evenly into each muffin cup.
- Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.8 g, Cholesterol 309.9 mg, Fat 14.8 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 440.8 mg
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