“Eating a healthy breakfast sets the tone for the day.” – Bob Greene
Ham and Egg Breakfast Cups
Breakfast is often considered the most important meal of the day. Many studies have linked eating breakfast to good health, including better memory and concentration, lower levels of cholesterol, and lower chances of developing diabetes, heart disease and being overweight. Regardless of the benefits, many people skip breakfast for a variety of reasons. For many years, I was one of those people because I didn't have the time, or I didn't want to mess up the kitchen, or I was just too lazy to cook something. Then, a significant medical issue followed with the advice from my doctor and a great dietician made me realize the importance of a healthy breakfast. I soon learned that there were plenty of "go-to" breakfast recipes that were quick to prepare, kitchen cleanup friendly and extremely simple to put together. One of those recipes is Ham & Egg Breakfast Cups and I sincerely hope you will give them a try because your day and perhaps your life will be better for the effort!
Ingredients
Instructions
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Preheat the oven to 400 °F. Assemble the ingredients including two ramekins (or a muffin tin).
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Lightly coat the two ramekins (or muffin tin) with butter flavor cooking spray. Fit a slice of ham into each ramekin. It's okay if the ham hangs over the edges.
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Place a tablespoon of grated cheese into each cup over the ham. Carefully crack open an egg and pour it into the cup without breaking the yolk.
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Season each cup with salt and pepper as desired. Bake on middle rack until whites are firm but the yolks are slightly runny; depending on your oven's heating, this will take 12 to 15 minutes but you need to closely check and monitor them after 12 minutes so as not to over cook. Sprinkle with chopped parsley before serving.
Serving Size 1 each
Servings 2
- Amount Per Serving
- Calories 116kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 3g15%
- Cholesterol 199mg67%
- Sodium 364mg16%
- Potassium 82mg3%
- Total Carbohydrate 2g1%
- Sugars 1g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Most Ham & Egg Breakfast Cups recipes call for using a muffin pan in which to cook the cups. Since I am almost always cooking for only two (and occasionally one), I prefer to use 6-oz. oven safe, porcelain ramekins. This saves me the time and effort of cleaning a 12-cup muffin tin. Obviously, if you are cooking for four or more, you'll want to rely on the muffin tin.
In addition to (or as a substitute for) grated cheese, you might consider cooked, chopped mushrooms, chopped cherry tomatoes, chopped fresh spinach, or even some chopped asparagus tops.
If your egg yolks are too runny or too hard, you might consider whisking the egg before pouring it into the cup thus baking it as a scrambled egg!
Always try to use fresh farm eggs if available.
The cooked ham & egg can be cut up and eaten from the ramekin but I prefer to use a large spoon to remove and plate it.
Heres to hoping you’ll make this when I come to visit!