Baked Egg Cups

Baked Egg Cups

4.4 of 5 (473)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Baked Egg Cups calories by ingredient


Introduction

These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings. These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings.
Number of Servings: 6

Ingredients

    6 slices lean deli ham
    6 eggs
    1/2 cup 2% shredded Cheddar cheese
    1 Tbsp chopped chives
    pepper, cooking spray

Directions

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.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    120 of 121 people found this review helpful
    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


  • no profile photo

    Very Good
    103 of 104 people found this review helpful
    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


  • no profile photo

    Very Good
    95 of 99 people found this review helpful
    I loved these quick and easy breakfast cups! I added some chopped onion, red & green pepper and a few brocolli bits for more veggie punch. You could even throw in a few toasted pine nuts...yummy! - 6/25/09


  • no profile photo

    Incredible!
    85 of 85 people found this review helpful
    Very good and easy to make. I freeze a bunch and eat 1 for breakfast during the busy workweek. My hubby also loved them. I used reduced fat cheddar cheese on top. - 10/29/08


  • no profile photo

    Incredible!
    64 of 70 people found this review helpful
    i make these all the time! in the other 6 muffin cups i put some hash browns to make all my breakfast at once to save time - 6/28/09