Ham & Egg Cups

Over the Christmas holidays my family and I ate these yummy egg cups over and over again because they were quick and tasty. I would put them in the oven and head out in the snow to walk the dog and when I would get back we would all gather to eat together. I experimented with different kinds of meat (ham, chorizo, turkey).  A great for a Sunday brunch or for a special occasion as you can prep them ahead of time and put them in the oven while doing something else or spending quality time with loved ones.  Feel free to change the vegetable mixture to suit your own preference (mushrooms, peppers, broccoli, arugula, kale).   Make the mixture the night before if you are having people over or you know you will be in a hurry.  If there is left over mixture you can make extras or store in a container for an omelet, scrambled eggs or make more egg cups again the next day. 

  Ham & Eggs Cups (4 servings):

- 8 pieces of ham
- 8 eggs
Mixture:
- 1 tsp olive oil or cooking spray
- small onion
- 4 button mushrooms or 1/2 portabella mushroom
- 4 Sundried tomatoes
- 1 tsp Italian seasoning
- spinach (handful)
- 1/4 cup cheese (old cheddar, feta, havarti or mozzarella)*optional



Step #1 Chop onions, mushrooms and sundried tomatoes

Step #2 heat 1 tsp. of olive oil.  Sauté onions, mushrooms and sundried tomatoes for with Italian seasoning for approximately 5 minutes or until soft.  Turn off heat and add in spinach (this will wilt the spinach).  Set aside.  When cool, mix in 1/4 cup cheese (optional).

Step #3 line muffin tins with ham slices (fold as needed to fit in the tins).  *if the ham is really thin you may use 2 slices.

Step #4 Add  approximately 2-3 tsp of mixture to the ham cups and leave enough space for an egg to fit on top.  Crack an egg on top of the mixture and bake at 350 degrees for approximately 20 minutes. Cook longer if you prefer the yolk to be harder or less time if you prefer the yolk softer.  Press gently on the yoke to check.