These Ham and Egg Breakfast Cups are a quick and easy breakfast that will delight all ages. Perfect for weekday breakfasts, brunch or a lazy weekend morning!
Who agrees that breakfast is the most important meal of the day?
Who also agrees that it can sometimes be the hardest meal to get on the table everyday?
Especially when it is the first day of school and you are already running super late! That’s were these ham and egg breakfast cups come in handy!!
They take only a few minutes to throw together and bake for about 15-20 minutes depending on how runny you want your yolk to be.
These can also be made the night before and just have them as a grab and go breakfast!! I saw a recipe like this in a Better Homes and Garden Magazine and I thought it would make a perfect busy morning breakfast!
Breakfast is one of those meals my family can’t skip or go light on, we just don’t function well on empty morning stomachs or stomachs that are barely full from empty calories. So, I have to make it a priority to crank out a nutritional breakfast!
Strangely enough, I am the only one in the family that will eat scrambled eggs so I had to leave the eggs whole for this recipe. If you like your yolk runny bake them for only 15 minutes. The whites will just be set and the yolk runny. If you prefer your yolk to be less runny and maybe a little more portable cook them the full 20 minutes.
And to be honest I think these would be a great addition to a brunch with the ladies or even special guests! Also, feel free to change out the spinach for some green onion or chopped broccoli if you prefer.
Ham and Egg Breakfast Cups
- 12 large slices of ham
- 2/3 cup shredded cheddar or cheese of choice
- 12 large eggs
- 12 cherry or grape tomatoes halved
- 1/2 cup chopped spinach
- salt and pepper to taste
- Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin tin.
- Place ham in each muffin well to form a cup. Place a small amount of cheese in the bottom of each cup. Carefully crack and egg into each cup. Top with tomatoes, spinach, salt and pepper. Bake for 15-20 minutes depending on how runny you want you yolk. Refrigerate any leftovers.