Baked Ham & Cheddar Egg Cups

Name: Baked Ham & Cheddar Egg Cups
Total time: 25 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 18 oz thinly sliced deli ham (24 slices); 12 large eggs; 6 tbsp shredded sharp cheddar; 2 green onions, sliced; cooking spray; salt; pepper

BreakfastAmerican comfort25 minServes 4410 kcal44 g protein

Photo: jeffreyw · CC BY 2.0 · source

Sliced ham pressed into muffin cups becomes a crisp-edged little bowl for a whole egg and a pinch of sharp cheddar. Bake them runny or firm, and eat three with hot sauce.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

18 oz thinly sliced deli ham (24 slices)
12 large eggs
6 tbsp shredded sharp cheddar
2 green onions, sliced

From your pantry: cooking spray, salt, pepper.

Instructions

Heat the oven to 375°F and coat a 12-cup muffin pan generously with cooking spray.
Press 2 overlapping slices of ham into each cup to line the bottom and sides, letting the edges stand up above the rim.
Sprinkle about 1½ tsp cheddar into each, then crack an egg into each cup and season with salt and pepper.
Bake until the whites are set: about 12 minutes for runny yolks, 15 for firm.
Let them sit 3 minutes, then lift out with a spoon, sprinkle with green onions and serve 3 per person.

Tip: Bake them firm for meal prep. Runny-yolk cups don't reheat well, while set ones keep 4 days and microwave in 45 seconds.