Baked Ham And Egg Cups Food

HAM AND EGG CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Lay 2 ham slices in each muffin cup, overlapping the slices and pressing up the sides to take the shape of the cup.
• Beat eggs in a bowl; season with salt and pepper. Add onion and beat well. Fill each ham cup 3/4 full with egg mixture; top each with Cheddar cheese and mozzarella cheese.
• Bake in the preheated oven until egg is cooked through, 15 to 20 minutes. Cool for 5 minutes before serving.

BREAKFAST HAM AND EGG CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly coat a muffin tin with oil.
• Heat coconut oil in a skillet over medium-high heat. Add mushrooms and onion; saute until tender, about 5 minutes. Transfer to a bowl.
• Line 8 muffin cups with 1 slice of ham each. Place a spoonful of mushroom mixture in each cup and crack 1 egg on top.
• Bake in the preheated oven until egg whites are completely set, about 15 minutes. Top with black pepper.

BREAKFAST HAM AND EGG CUPS

Steps:

• Preheat oven to 350°F. Coat eight 2 1/2-inch muffin cups with cooking spray. Gently press a ham slice onto the bottom and up the sides of each prepared muffin cup, carefully ruffling the edges of ham. Divide cheese among the ham-lined muffin cups.
• Break an egg into a measuring cup and slip egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. If desired, spoon 1 teaspoon of the pesto onto each egg. Top with tomato halves.
• Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups.

HAM AND EGG CUPS

Steps:

• Preheat oven to 400* and spray a 6 muffin pan with oil spray.
• Line each muffin cup with 2 slices of ham in criss cross form. Place a tsp of shredded cheese in the bottom of each ham cup. Crack an egg into each cup. Top with sprinkle of remaining cheese on each cup.
• Bake egg cups in 400* for 15-20 minutes or to your desired doneness.
• Remove from oven and let cool. Using a sharp knife run the blade around the edge of each egg cup. Gently lift each egg cup out of the tin and place on paper towel just in case there is any dampness.
• Store in single layer covered in the fridge until ready to serve. Eat chilled, room temperature or microwave 5-10 seconds to reheat.

HAM AND EGG BREAKFAST CUPS

Steps:

• Gather the ingredients.
• Preheat an oven to 350 F.
• Spray a muffin pan (6 tins) with cooking oil or grease with butter. Ideally, use a nonstick muffin pan. Line each tin with a piece of ham. Let the center of each piece of ham drop into the bottom of the tin, then press it down and along the edges, letting the ham fold to fit the tin. Put 1 tablespoon of cheese in the bottom of each ham-lined tin. Set aside.
• Trim the green onions and finely chop the white and light green parts. Discard the dark green tops or reserve for another use. Divide the chopped green onion evenly between the 6 tins.
• Crack the eggs into a medium bowl. Whisk the eggs until smooth, with no puddles of yolks or strings of whites. Add the milk and whisk to combine.
• Divide the egg mixture evenly between the 6 tins. Pour the mixture gently into the tins. As you pour, some of the egg mixture may flow in between the tin and the ham-don't worry, that's why you've sprayed the tin with oil!
• Bake until the egg mixture puffs slightly and is set, about 20 minutes.
• Let the ham and egg cups sit a few minutes before removing them from the tins. Use a spoon or small spatula to gently remove the ham and egg cups from the tins.
• Serve immediately (although they aren't bad just warm or even at room temperature). Enjoy!

HAM EGG CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and butter or coat a muffin pan with non-stick cooking spray.
• Place ham slices in the muffin pan, making a cup or basket shape. You may have to fold the ham slice a bit on the sides.
• Use your favorite cheese and stuff some down inside a 'basket' made out of a ham slice (you may have to fold it a bit) and placed into a muffin tin. Sprinkle shredded cheese on the bottom, or off to one side as I like to do.
• Next, place one whole egg on top of each basket of ham and cheese and add seasoning on top. Season with salt, pepper, and paprika (top with optional parsley, if desired).
• Bake for 30 minutes at 350 degrees F (175 degrees C) until the eggs are completely cooked, allow to cool for 5 minutes before removing from the muffin tin. Once cooled, use a butter knife to clear around the edges and pop each ham egg cup out.

BAKED EGG IN HAM CUPS WITH PARMESAN AND GREEN ONION

Steps:

• Preheat oven to 375F.
• Oil your ramekin (or silpat cup or muffin tin).
• Place the ham inside of it, making a nice cup.
• Crack your egg into the center.
• Top with green onion and cheese.
• Salt and pepper to taste.
• Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
• Pop onto your plate and serve.

HAM AND EGG CUPS

Steps:

• Preheat your oven to 400 degrees F. Lightly grease four nonstick muffin tin cups and line each of them with a ham slice, as shown in the video below.
• Break an egg into each cup. Season them with salt, pepper, onion powder, and red pepper flakes.
• Bake until the eggs are set, 12-15 minutes.
• Cool the cups for 5 minutes in the pan. Then slide a spoon underneath each cup to release them from the pan. Serve immediately.

KETO HAM AND EGG CUPS

Steps:

• Preheat oven to 375°F (190C°). Spray 6 cups of a muffin pan with nonstick spray.
• Place a slice of ham into each sprayed muffin cup, pressing the bottom and sides, and slightly overlapping if necessary to form a cup.
• In a small skillet over medium heat, melt the butter. Add the bell pepper, zucchini, and one third of the salt. Cook and stir until mostly softened, about 4 minutes.
• Transfer the vegetables to a medium bowl. Add the eggs, parsley, onion powder, water, and the remaining salt. and the pepper; whisk to combine.
• Evenly distribute half of the cheese among the ham cups, top with the egg mixture, then top with remaining cheese. Bake until puffed and set with only the slightest jiggle in their centers, 15 to 18 minutes. Let rest for 5 minutes. Turn out the egg cups and serve.

BAKED HAM AND EGG CUPS

Steps:

• 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
• 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
• 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.

CHEESY BAKED BREAKFAST HAM AND EGG CUPS RECIPE

Steps:

• Preheat the oven to 180°C/350°F/Gas Mark 4. Butter each ramekin by using your fingers.
• Put a slice of ham in each ramekin and press it against the side to create a 'cup'.
• Crack an egg into each ramekin. Add a couple of chunks of cheese, then a couple of pieces of tomato.
• Bake in a pre-heated oven for 12-15 mins, until the whites have set and the yolks are runny.