Ham and Egg Cups for Mother's Day Breakfast
3482 days ago
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Let mom take the day off on Sunday and treat her to a homemade breakfast for Mother's Day. This Ham and Egg Cups recipe is easy to make, easy to customize and the kids can even help.
Pair it with the Fruit Wands we made earlier in the week and you've got a well-rounded menu.
Ingredients
- 8 slices of thin deli-style cooked ham
- 1/2 cup Cheddar cheese (mild or sharp, whichever you prefer)
- 8 eggs
- Ground black pepper
- 8 cherry or grape tomatoes, cut in half
Directions
- Preheat oven to 350º. Coat 8 x 2 1/2" muffin pan with cooking spray.
- Press a ham slice into each muffin cup, ruffling the edges of the ham. Divide the cheese among the cups.
- Break an egg into a measuring cup and carefully slip the egg into a muffin cup. Repeat with the rest of the eggs.
- Sprinkle with pepper and if using, spoon 1 tsp. pesto onto each egg. Top with the tomato halves.
- Bake 20-22 minutes or until the whites are completely set and yolks are thickened. Let stand in muffin cups for 3-5 minutes.
- Carefully remove egg cups from the muffin pan.
