Eggs nestled in crisp ham and sprinkled with basil really give meaning to a GOOD morning! Make ’em for mornings on the go or as an easy weekend breakfast!

Crisp Ham and Egg Cups – Baked eggs nestled in crisp ham cups for an easy weekend breakfast or brunch! | thecomfortofcooking.com

When we have family and friends visiting, I don’t like to spend a whole lot of time in the kitchen. Whereas I could bury my head into a complicated quiche or cinnamon rolls, I opt for easy and give myself a break and my guests all of my attention. After all, it’s more important to take time to catch up than impress with a frou frou dish!

These egg cups, nestled inside crisp Black Forest ham, are the epitome of “easy does it” for those slow, lazy weekend mornings. Just press the ham into a muffin pan, crack in an egg and bake it up. What results are these beautiful little bundles of joy that truly bring meaning to a good morning.

Crisp Ham and Egg Cups – Baked eggs nestled in crisp ham cups for an easy weekend breakfast or brunch! | thecomfortofcooking.com

Sprinkle ‘em with salt and pepper, and if you’d like, a little fresh basil, scallions or parsley. Make a stack of buttery toast, put on a pot of coffee, and breakfast is done. Simple, nutritious and absolutely delicious!

Crisp Ham and Egg Cups

Servings 4 servings

Ingredients

  • Nonstick cooking spray
  • 4 slices Black Forest or Virginia ham
  • 4 large eggs
  • Salt and pepper to taste
  • Fresh basil scallions or parsley, optional

Instructions

  • Preheat oven to 400 degrees F.
  • Lightly coat 4 muffin cups with nonstick cooking spray. Fit 1 slice of ham into each muffin cup (ham will hang over edges of cups). Crack 1 egg into each cup. Bake in middle of oven until whites are cooked but yolks are still runny, about 13 minutes. Season eggs with salt and pepper and remove cups carefully. Sprinkle with chopped basil, scallions or parsley.
  • Enjoy!

Join the Conversation

  1. These are so perfect for a weekend brunch!

  2. Perfect idea for the brunch I’m hosting this weekend! :)

  3. I’ve had these, they are delicious and though it looks like you’ve *gone that extra mile* in the kitchen, they are so quick and easy. Your photos are wonderful.

  4. Oohh, these are very pretty and delicious!

  5. Georgia these are adorable! You always have the best ideas for individual-sized food! :)

  6. Georgia, so glad I stumbled across your site — love what you’re doing here!

    These are so brilliant! Love your use of the nonstick muffin tins — not only super easy, but gorgeous, AND delicious. What more could you ask for? You could say, it’s the “Triple Threat” of Breakfasts =)

    Well done, girl, and your photos are inspiring!

  7. Awww, too cute! I totally need to make this for a brunch get-together with some friends!

  8. These are so cute! And so easy!

  9. For something so simple they turn out so pretty! I love this idea.

  10. Love the idea~ It`s super cute. ♥

  11. These are delicious yet so quick and easy and less mess. I added a little shredded cheese on top before baking. Like having a ham egg and cheese sandwich without the carbs! Great recipe. Thanks for sharing

  12. I’ve made these before! Although it’s been ages. As I recall I used proscuitto – I like the idea of the ham better (easier to do). Good stuff – thanks.

  13. Oh my gosh these look amazing. Brilliant!

  14. Love these kinds of breakfasts. Try adding some cheese to the bottom of the ham cups–just another possible variation!

  15. I love baking eggs in edible cups- we used kale rather than ham just two nights ago :)

  16. Love this idea and the size and portion of these ham/egg cups, Georgia! I’m going to surprise my Man this weekend and make these for Sunday morning breakfast! :)

  17. You just gotta love an easy recipe, especially this good and delish – mmm yum yum! Sometimes I really wonder why I didn’t come up with that same idea bleh.

  18. Can I do the same with bacon? Maybe prebake the bacon so it’s not
    raw? What is your suggestion or has anyone tried this?

  19. Hi Marie – I have a similar recipe for Bacon, Egg and Toast Cups here:
    http://www.thecomfortofcooking.com/2010/05/bacon-egg-and-toast-cups.html

  20. Has anyone tried this in the microwave? I have microwave muffin cups and would love to know if there would serve the purpose for ham cups or even bacon cups if possible. Thanks for any guidance!

  21. Made this today and it was delish. I served it with a little hollindaise sauce over top and but was like eggs Benedict without the English muffin. I’m going to serve this alongside a waffle bar I’m doing at a baby shower next weekend.

  22. Hi

    Can you tell me if you can make these then freeze?

    Thank you

  23. I have never frozen these, but you can certainly try!

  24. Georgia

    I really love the look which creates these huge cravings inside. beautiful well done and i am all done with mine too, turns out delicious , thank you so much
    –Zeri

  25. I tried these. They were certainly cute and tasted fine, but the egg yolk presented a bit of a problem. It looks like the recipe was a low-carb inspiration, but how do you eat it without either a piece of toast or egg yolk dribbling down your chin? Is it worth trying scrambled, or maybe trying to get some sort of strata thing going?

  26. Its such as you read my mind! You seem to know a lot approximately this, like you wrote the book in it or something. I think that you just could do with some p.c. to force the message home a little bit, but other than that, this is fantastic blog. A great read. I will definitely be back.

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