Easy Ham and Egg Muffin Cups
This ham and egg muffin cup recipe has been a life changer for my family. When we’re in a hurry, we can still enjoy a nutritious and filling breakfast on the go. But even if you’re eating at home, it’s nice to have something different from the routine morning fare. These egg and ham cups are delicious, and they’re so easy to make.
If you want, you can also make some of these banana nut muffins to go with your egg and ham cups. Or if you really want to treat yourself, you can include this delicious fruit and yogurt parfait.
I personally think that one of the best inventions for busy people is the muffin tin. It is not only convenient but also it provides portion control. The temptation to cut a bigger piece than you need is gone since everything you need is self-contained.
If you are maintaining your weight, you might be able to eat two of these muffin cups. However, if you want to lose weight, you can eat one. It’s that simple. I also like the fact that these are gluten-free, so I don’t have to worry about what’s in them.
Versatility of Muffin Cup Breakfast
There are so many different things you can put in a muffin tin, from traditional muffins to these ham and egg muffin cups. I like so many things about them, including the fact that they provide built-in portion control.
Ingredients
Here is all you need for the basic ham and egg muffin cup:
- Diced ham
- Eggs
- Shredded cheese
You can opt for straight-up ham and eggs, add some cheese like I do, or even toss a few veggies into the mix. In other words, you can make them nutritious enough to get you to lunch.
They’re also excellent for children’s breakfasts. Whether they sit down at a table to eat it or they grab one to go, they’re establishing some good habits early in life.
More Ingredient options
Some of the other things you may want to add include mushrooms, olives, diced peppers, diced onions, jalapenos, zucchini, chopped broccoli, or whatever other vegetables you like. But don’t add too much if you’re grabbing it on the run, or the cups will be difficult to eat. In fact, I’ve had everything fall into my lap when I got a little too enthusiastic by adding a lot of ingredients.
Directions
Any time I cook with something that might stick, I spray my pan with nonstick cooking spray. This makes it easy to remove from the pan, and cleanup is a breeze.
Line each muffin cup with ham. Take a little time to press it against the sides so you have plenty of room for the eggs.
Add the cheese. I used Colby Jack cheese because that’s what I had. But most of the time I use cheddar. Mozzarella is good too.
Other cheeses you might like are Colby, Muenster, or even feta. These are your muffin cups, so use any kind of cheese you prefer.
Crack an egg into each muffin cup. Add the amount of salt and pepper you want. You can even add other seasonings if you like, such as garlic powder or onion powder. I usually don’t add more.
Bake in a preheated oven for 12 to 20 minutes, depending on how firm you want your eggs.
After you remove them, they’re ready to eat. However, I like to make them pretty, so I add some paprika and parsley.
You can make them as runny or as firm as you like. Since I like them slightly runny, I cook them about 18 minutes.
How to Serve Ham and Egg Muffin Cups
You’ll want to base the way you serve these ham and egg muffin cups on how and where you’ll be eating them. If you’re able to sit down at the table, put them on a plate and serve them with a side of cut fresh fruit.
If you want, you can also make some of these banana nut muffins to go with your egg and ham cups. Or if you really want to treat yourself, you can include this delicious fruit and yogurt parfait.
However, if you’re eating them in the car, make sure you have plenty of napkins or paper towels. Rather than eating cut fruit, some grapes or a banana will round out this nutritious breakfast.
More Delicious Breakfast Recipes
One of the things I look forward to most in the morning is breakfast. These ham and egg muffin cups are wonderful, but there are quite a few other breakfast foods we enjoy. Here are some of our favorites:
Blueberry Muffins – I make these in my air fryer because it’s so easy, and they always come out perfect!
Oatmeal Strawberry Jam Bars – These are delicious treats that you can serve for breakfast or as an afternoon snack. So yummy!
Scalloped Potato Breakfast Casserole – If you’re a potato lover, try this delicious recipe from Call Me PMc. It’s filling and absolutely delicious!
Cinnamon Raisin Granola – Why buy granola in a box when you can make it even better for a fraction of the cost? Enjoy it as cereal or a topping on your favorite treat.
French Toast Casserole – Here’s a perfect breakfast for those times when you have to cook for a large group of people.
Homemade Turkey Sausage – Have you ever made your own sausage? Try this recipe! It’s super easy, and the results are amazing!
Easy, Convenient, and Impressive Breakfast
Whether you enjoy them at home or grab on on the run, you can take a couple … or just one, depending on how hungry you are. They also look nice on a platter when you have friends over for brunch.
Ham and Egg Muffin Cups
Ingredients
- 6 pieces of thinly sliced ham
- 6 eggs
- 1/2 cup of shredded cheese of your choice
- Salt and pepper to taste
- Parsley (optional)
- Paprika (optional)
Instructions
- Preheat oven to 400. Spray a 6-cup muffin tin with nonstick cooking spray.
- Gently press a piece of ham into the bottom of each muffin cup. Also press it against the sides to create a well for the eggs.
- Evenly divide the cheese and sprinkle it into each ham well.
- Crack each egg and gently slide it into the well over the cheese. If you want your yolk intact, leave it alone. However, if you want more of a scrambled egg, use a fork and carefully stir without letting it splash over the sides.
- Add the salt and pepper to taste.
- Bake your ham and egg muffin cups for approximately 20 minutes (15 minutes if you like the yolks runny and you’ll be eating at the table)
- Remove from the oven and garnish with a light dusting of parsley and paprika. This isn’t necessary, but it makes your egg cups look pretty.
- Serve with a side of fruit.
Notes
These can be refrigerated and eaten the next day (unless the egg yolks are runny), so make enough for two days.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 313Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 288mgSodium 1599mgCarbohydrates 2gFiber 0gSugar 2gProtein 41g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
Miz Helen
Tuesday 30th of July 2019
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