Baked Ham and Egg Cups

Serves 6
Prep Time 15 min
Cook Time 18 min
Print Recipe
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.

Ingredients

  • 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 IconVariations

  • 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.

Paperclip IconTips

Instead of muffin tin, use six 1/2-cup (125 mL) ramekins or custard cups.

Nutrition Facts

Per serving
Calories106
Fat7 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate2 g
Fibre0 g
Sugars1 g
Protein9 g
Sodium182 mg