Sometimes breakfast calls for more than a muffin or toaster pastry. Baked ham and egg cups are just right for making ahead and rewarming on busy mornings.
I’m a good wife. I know this because I got up at 6 am on a snow day to iron the wrinkles out of my husband’s blue jeans before he left for work. I mean–who irons jeans? Apparently I do. That was his first complaint this morning. I tried to lay back down after I finished his ironing and it wasn’t five minutes and he was back.
“I need some protein and I can’t find anything to eat for breakfast.”
“There’s some Cinnamon Toast Crunch in there…and I had a box of Nutrigrain bars somewhere,” I said.
“I don’t have time for that. I have to go. Maybe you can make me something with some protein today,” he said.
Now normally this would mean English muffins with Canadian bacon, eggs and cheese or the never failing sausage ball (we eat those by the dozen almost weekly). But I remembered my sister in law talking about a ham and egg cup she’d baked last week and I thought maybe it would be a nice change for the hubs. Thanks for the idea Jess. This recipe is adapted from Everyday Sarah Jane‘s post (gotta give credit where credit is due), so feel free to adjust these with ingredients you like. A little half and half would add richness, green onions for a more mild onion taste, bacon, different cheeses…just go wild…because if you’re like me, you’re W-I-L-D. Like paint drying wild.
Make your breakfast better than a muffin or pop tart and make something filling--great to make ahead and warm up on your way out the door.
- 8 whole eggs
- 1/2 cup milk or half-and-half
- 1/4 cup finely chopped yellow onion or green onions
- 1/2 of a red or green bell pepper finely chopped
- 1/4 cup sour cream
- 3/4 cup shredded sharp cheddar cheese
- 1 teaspoon Old Bay Seasoning
- 2 tablespoons chopped fresh parsley
- 12 slices deli ham thinly sliced
- Dash of salt and pepper
Preheat your oven to 350.
Spray muffin tin with cooking spray
Line each muffin tin with one slice of ham, curling it to fit, and leaving some ham hanging out over the edges. It will shrink as it cooks.
Add 1 tablespoon of cheese to each muffin tin (just eyeball it)
In a medium bowl beat the eggs, milk, sour cream, salt, pepper, Old Bay, parsley and vegetables.
Pour the egg mixture into each ham cup until it's about 3/4 full.
Bake 25-30 minutes until eggs are puffed and just set. If the edges of your ham starts to get too dark, you can lightly cover them with some foil for the last half of the baking time.
Serve warm or room temperature.
4 Weight Watchers Points+ per serving. Recipe is not endorsed by Weight Watchers and nutritional content and points values are estimates.