Friday, August 6, 2010

Baked Ham Cups with Eggs and Cheese

I made these for Ole Sweetie-Pi and me not too long ago, and I have to admit I was quite pleased with the results as well as the eye appeal.  For virtually no effort, I prepared a breakfast that would be great for a special occasion or breakfast and brunch guests, with the added benefit of being able to gear the amount to the number of people being served.  I thought of it too late, but this ham and egg breakfast would have been over the top with potato latkes and applesauce served on the side. Next time....

Baked Ham Cups with Eggs and Cheese

Two ham slices per person (I used the prepackaged ham sandwich slices)
One egg per person, per cup
A couple of tablespoons of cheddar (or other) cheese per cup
Other optional ingredients such as diced tomato, chives, diced bell pepper, cayenne, etc.

Preheat oven to 350 degrees Fahrenheit.

Spray one muffin cup for each serving.  Using two slices of ham for each person, lay the ham slices criss-crossing each other, ruffling the slices into the muffin cup and up the sides to make it fit. 

Crack one egg into each muffin cup.  Top with cheese and other desired toppings.

Bake for about 10-15 minutes, though I find that the longer cooking time can tend to make the white too rubbery.