Egg Muffin Cups · Ham and Cheese
Ham and Cheese Egg Muffin Cups
Diced ham, Swiss-style cheese and a little mustard in the egg make these taste like a breakfast sandwich without the bread. Kids like the small, tidy size.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 6 · 12 egg cups
- Level
- Easy
Ingredients
- cooking spray, or butter, for the tin
- 10 large eggs
- ¼ cup whole milk
- 1 tsp dijon mustard
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 6 oz cooked ham, diced (about 1 1/4 cups)
- 1 cup gruyere, or Swiss cheese, shredded
- 2 tbsp chives, finely chopped (optional)
Cook to 160°F inside (check with a thermometer).
Steps
- Heat the oven to 350°F (175°C).
- Spray all 12 cups of a muffin tin generously with cooking spray.
- Whisk the eggs, milk, mustard, salt and pepper in a large measuring cup until the mustard disappears into the egg.
- Divide the ham, cheese and chives, if using, among the muffin cups.
- Pour the eggs over the filling until each cup is about three-quarters full.
- Bake until puffed and set in the center, with no runny egg. The center of one cup should read 160°F (71°C).
- Cool in the tin for 5 minutes, then loosen the edges with a butter knife and lift them out.
Tip: Leftover holiday ham is perfect here. Cooked bacon or breakfast sausage crumbles work too.
Tip: They puff in the oven and settle as they cool. That's normal.
Storage: Refrigerate up to 4 days, or freeze in a zip bag up to 2 months.
Make ahead: Microwave 2 cups for 45 to 60 seconds (about 90 seconds from frozen) until hot in the middle, 165°F (74°C).
Estimated nutrition per serving: 250 calories · protein 21 g · carbohydrates 2 g · fiber 0 g · sugars 1 g · fat 17 g (saturated 6 g) · sodium 560 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.