Baked Egg Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 slices lean deli ham6 eggs1/2 cup 2% shredded Cheddar cheese1 Tbsp chopped chivespepper, cooking spray
Preheat oven to 350.
Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper.
Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.
Serve immediately. Makes 6 servings.
Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper.
Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.
Serve immediately. Makes 6 servings.
Nutritional Info Amount Per Serving
- Calories: 125.6
- Total Fat: 6.9 g
- Cholesterol: 201.3 mg
- Sodium: 533.8 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.0 g
- Protein: 14.1 g
Member Reviews
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MOTIVATEDMOMMY
This is such a great, tasty recipe! I have been looking for a way to get a high-protein, portable breakfast that is not in the form of an energy shake or bar! This fit the bill exactly. I used black forest ham and I cooked the eggs for about 13 minutes - I like mine a bit more done. A++++++ - 4/15/09
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LUPOPAZZESCO
Fantastic! I too let the eggs cook longer as I like them firmer. The ham became a little burned as a result. Next time, I believe I'll cook the ham for only 5 minutes before adding the eggs, and cook the eggs 13-15 minutes instead of 10. Should balance out nicely. Such a great breakfast!! - 6/9/09
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LIZGRAHAM
This is really a mini quiche.......I put every thing in the food Processor then spooned it into "Pam"Oversize muffin cups (made 6) Baked 20 min. added extra cheese on top back into hot oven (heat off) to melt. Great !! 5 Star rating. Freeze then heat & eat --Microwave several seconds then off ..... - 11/1/09
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FIESTYMARY79
I have made something like this before! Instead of putting the ham on the bottom I have used reduced fat croissent roles, just put them flat for a crust. I have also used egg beaters instead of regular eggs, and put whatever veggies I need to get rid of. Made them for Mother's Day, they were a hit - 6/30/09
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VLDUNCAN
I've made these 3 or 4 times now and my whole family loves them. My kids eat two sometimes for breakfast. Easy to keep for a few days in the fridge and heat up for breakfast before school. Will make over and over again. I left out the chives since my young kids would have balked at them. - 2/7/09
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NO-41_RAZZYS_PL
These are IN my Nutrition Tracker as a staple! Used fresh chives from my herb garden and baked eggs 15 min after toasting ham. No need for spray with a non-stick muffin pan & ham has enough fat to prevent stick! Thanks sooo MUCH for sharing!! Can't wait to try some of the suggestions here! - 7/12/09
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CAUTIOUS
This was simple and great. I did not have any chives so I used tarragon, and I sprinkled the cheese on top the raw egg and baked it with the egg. This will become a regular brunch in our house. We served it with cucumber slices. daughter squashed it between two pieces of toast. LOL - 7/8/09
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JVANAM
I must agree with FLORIDASUN and LOVEBEAM above in their praise, and add some of my tricks as well.
I cut the fats by using Egg Substatutes, in a carton, and at a certain kitchen gadget store (initials are W-S) I found an oil mister which uses hand pump air as a propellent for the cooking spray. - 7/2/09