Wednesday, May 25, 2011

Ham, Egg, and Cheese Cups

Ham, egg, and cheese cups are not the prettiest things to photograph..but, I will testify to their deliciousness.

This easy and healthy breakfast is a weekly staple at our house. It is slap full of protein....a great way to start off your morning. Pair it with some fresh fruit.. yes ma'am you have a superstar breakfast on your hands.

In a medium size bowl, add your eggs and seasoning. Whisk!! Whisk!!

Grease your muffin tin. Take 2 slices of ham and press it into the muffin cup. It will form into a pretty cup.

Pour the egg mixture into the pretty ham cups. I use a bowl that has a spout like, handle thingy. Whew, it is helpful.

Fill the ham cups about 3/4 full. If you have any left over egg mixture, after filling your ham cups, just go back and add a little more to each one.

Sprinkle your shredded, cheddar cheese over each cup. Y'all can use a little cheese or a bunch of cheese.

Bake at 375 for 15-20 minutes. Use your handy dandy "cake tester" and stick the middle of your egg cup. If your tester comes out clean, your egg cups are done. Remember..if you don't have a "cake tester", you can always use a fork.

You can keep the leftovers in a Ziploc baggie in the refrigerator.
To warm them up, take them out of the Ziploc baggie and pop them in the microwave. Even after reheating them...they are still moist.

This recipe is also freezer friendly. Put egg cups in a Ziploc baggie and store in the freezer. On those "fun" mornings when your running late, you no longer have to grab a pop-tart. You can pull an ham, egg, and cheese cup out of your freezer and pop it into the microwave. Microwave about 20 seconds. Check it. Microwave about 20 more. (Time will vary from microwave to microwave.)

Ham, Egg, and Cheese Cups
Recipe from Kristi's Dishes

10 eggs
24 pieces of thinly sliced ham (I use a 9 oz. tub)
1 -8oz. package of shredded cheddar cheese
Lawry's seasoning salt... to taste

Preheat oven to 375.
Crack all 10 eggs and put them in a medium size bowl. Add your seasoning salt.
Whisk! Whisk! Whisk!
Generously grease a muffin tin.
Take 2 slices of ham and put into each muffin cup.
Now, pour the egg mixture into the muffin tins. Fill them about 3/4 full.
Liberally sprinkle the shredded cheese over the egg mixture.
Bake about 15-20 minutes. You will see the egg... puff up just beautifully.

Breakfast dishes.....Kristi


  1. yum! we'll try to make these at the beach next week! i meant to ask you for the recipes for the mini cheeseburgers and mac & cheese (but i dont remember if I've already asked...). i think my fam would love that!

  2. Precious Brewis Family,

    I hope your egg cups are a "hit" at the beach. Y'all enjoy your trip!!!!

    Thank you for your request about the mini cheeseburgers and mac & cheese.
    The mini cheeseburgers is another easy and fun recipe. It is kid friendly and delicious too. I will get busy on creating a post and getting you the recipe. Thanks again.

  3. I made the Ham Cups this morning and they are yummy! I wasn't liberal with my cheese--but I will be next time! Thanks! I love trying new recipes!