Ham and Cheese Baked Egg Cups
Try this Ham and Cheese Baked Egg Cups recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 4 eggs
- salt and pepper
- 1/4 cup milk
- 1/4 cup parmesan cheese
- 1/2 tsp dry mustard
- 2 1/2 cups cubed bread—i used sourdough
- 1 small tomato seeded and diced
- 1 cup (3 oz.) ham diced
- 1/2 cup (1/4 lb.) fontina cheese diced into chunks
- 2 t basil thinly sliced
- Carbohydrate 4.50221000043599 g
- Cholesterol 5.18333333534669 mg
- Fat 1.42077750065447 g
- Fiber 0.0404249994754791 g
- Protein 3.49437666744934 g
- Saturated Fat 0.818267083720625 g
- Serving Size 1 1 Serving (93g)
- Sodium 117.97092884312 mg
- Sugar 4.46178500096051 g
- Trans Fat 0.0986137500553278 g
- Calories 44 calories
In a bowl, whisk milk and dry mustard together until well blended. Add eggs, parmesan cheese and salt and pepper. In a separate bowl, combine bread, ham, tomato, cheese and basil. In a non-stick large muffin tin or popover pan, spray with cooking spray and load with the bread mixture. Pour egg mixture over bread mixture until eggs are evenly distributed or ⅔ full. Cover with plastic wrap and put in refrigerator overnight. In the morning, take out of fridge, preheat oven to 350 degrees and bake for 20-30 minutes until eggs are set. Let sit in pan for 5 minutes before removing to eat or save at room temperature or in fridge. They’ll keep for up to 3 days. If you don’t eat them all the first day.
