Recipes
Baked Ham and Egg Cups
Baked egg cups make a delicious make-ahead weekday breakfast option or a delectable starter that’s sure to impress your brunch guests. Spinach or kale is layered with cheese, chives and an egg, baked snugly in a cup of shaved ham.
Serves
6
Prep Time
15 min
Cook Time
18 min
Print RecipeIngredients
- 6 thin slices ham
- 18 baby spinach leaves
- 6 tsp (30 mL) crumbled goat cheese
- 6 eggs
- 6 tsp (30 mL) milk (1%)
- 2 tsp (10 mL) finely chopped chives
- ⅛ tsp (0.5 mL) black pepper
Instructions
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
Spray bottoms and sides of 6-cup muffin tin with cooking spray. Line inside of each muffin cup with ham.
- Step 3
Place 3 spinach leaves over ham, then 1 tsp (5 mL) goat cheese over spinach.
- Step 4
Carefully crack an egg over top. Spoon 1 tsp (5 mL) milk over each yolk. Sprinkle chives and pepper over top.
- Step 5
Bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove.
Variations
- Instead of spinach, use kale.
- Instead of sliced ham, use shaved ham.
- Instead of ham, use smoked salmon.
- Instead of goat cheese, use feta cheese, cream cheese or grated hard cheese of your choice.
- Omit goat cheese. Over spinach leaves, place thin slice of tomato and slice of large white or cremini mushroom.
- Omit ham. Use more spinach leaves or a large kale leaf to line muffin cups.
- Omit goat cheese and milk; sprinkle grated Parmesan or Cheddar cheese over each egg before baking.
- Instead of chives, use chopped fresh herbs of your choice.
Tips
Instead of muffin tin, use six 1/2-cup (125 mL) ramekins or custard cups.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 106 |
| Fat | 7 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 2 g |
| Fibre | 0 g |
| Sugars | 1 g |
| Protein | 9 g |
| Sodium | 182 mg |
