Ham and Cheese Baked Egg Cups
Ham and Cheese Baked Egg Cups might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 191 calories, 14g of protein, and 11g of fat each. For $1.06 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of fontina cheese, diced ham, dry mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Foodie Crush has 14415 fans. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 39%. Try Ham and Cheese Baked Egg Cups, Ham and Cheese Baked Egg Cups, and Ham And Cheese Egg Cups for similar recipes.
Servings: 6
Ingredients:
2 T basil, thinly sliced
1 cup (3 oz.) ham, diced
1/2 tsp dry mustard
4 eggs
1/2 cup (1/4 lb.) fontina cheese, diced into chunks
1/4 cup milk
1/4 cup parmesan cheese
salt and pepper
2 1/2 cups cubed bread—I used sourdough
1 small tomato, seeded and diced
Equipment:
whisk
bowl
muffin tray
plastic wrap
oven
frying pan
Cooking instruction summary:
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 2/3 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.
Step by step:
1. In a bowl, whisk milk and dry mustard together until well blended.
2. 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.
3. Pour egg mixture over bread mixture until eggs are evenly distributed or 2/3 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.
4. 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.
Nutrition Information:
covered percent of daily need
