Ham and Cheese Breakfast Cups Recipe
These crispy ham and cheese breakfast cups are easy to make and perfect for breakfast brunch or meal prep They have a crispy ham shell filled with a creamy cheesy egg mixture and are baked until golden and delicious They are great served warm but can also be enjoyed at room temperature
Ingredients
12 thin slices of deli ham
6 large eggs
1 cup shredded cheddar cheese
1 half cup cream cheese softened
2 tablespoons sour cream
2 tablespoons milk
2 tablespoons chopped chives or green onions
1 quarter teaspoon garlic powder
1 quarter teaspoon onion powder
Salt to taste
Black pepper to taste
Extra shredded cheddar cheese for topping
Extra chopped chives for garnish
Butter or cooking spray for greasing the muffin pan
Instructions
Preheat the oven to 375 degrees Fahrenheit Grease a standard 12 cup muffin pan with butter or cooking spray to help prevent sticking
Place one slice of ham into each muffin cup Press the ham gently into the bottom and around the sides to create a cup Shape the edges so they stay inside the muffin pan and form a neat shell
In a large mixing bowl add the softened cream cheese Stir until smooth Add the sour cream and milk then mix until creamy and well combined
Crack the eggs into another bowl Beat them well until the yolks and whites are completely mixed Pour the beaten eggs into the cream cheese mixture and whisk until smooth
Add one cup of shredded cheddar cheese chopped chives garlic powder onion powder salt and black pepper Mix everything together until evenly combined
Spoon the filling into each ham cup Fill each one about three quarters full because the egg mixture will puff up slightly while baking
Sprinkle a little extra shredded cheddar cheese over the top of each cup This creates a delicious golden cheesy crust during baking
Place the muffin pan on the center rack of the oven Bake for about 20 to 25 minutes The tops should become golden and the egg filling should be fully set The ham edges should be lightly browned and slightly crispy
Check for doneness by inserting a toothpick into the center of one cup If it comes out clean the breakfast cups are ready If not bake for another two to three minutes and test again
Remove the muffin pan from the oven Let the breakfast cups cool for about five minutes This helps them firm up and makes them easier to remove from the pan
Carefully run a small knife around the edges if needed then gently lift each breakfast cup out of the muffin pan
Sprinkle with fresh chopped chives before serving for extra color and fresh flavor
Serving Suggestions
Serve these breakfast cups with fresh fruit toast roasted potatoes avocado slices or a simple green salad They also pair well with fresh orange juice coffee or tea
Storage
Allow the breakfast cups to cool completely Place them in an airtight container and refrigerate for up to four days
Freezing
Wrap each breakfast cup individually then place them in a freezer safe bag Freeze for up to two months Thaw overnight in the refrigerator before reheating
Reheating
Microwave each breakfast cup for about 30 to 45 seconds until hot You can also reheat them in a 350 degree Fahrenheit oven for about 10 minutes for a crispier texture
Helpful Tips
Use thin ham slices because they fit easily into the muffin cups and become crisp while baking
Do not overfill the cups because the egg mixture expands as it cooks
Try different cheeses such as mozzarella Swiss Monterey Jack or pepper jack for different flavors
Add cooked bacon sausage diced bell peppers spinach mushrooms or tomatoes for extra variety Make sure vegetables are cooked and drained well before adding so the filling does not become watery
Fresh herbs such as parsley dill or thyme can also be added for extra flavor
These breakfast cups are perfect for meal preparation because they are easy to store transport and reheat making them an excellent choice for busy mornings or family gatherings