Ham and Cheese Baked Egg Cups

by heidi on October 7, 2011

FoodieCrush Magazine Baked Ham and Cheese Egg Cups

I’ve been a bit obsessed with food in cups. You could say its due to my uber-busy life right now that I’m looking for ways to maximize my family’s food/eating/nutrition schedule while keeping it nutritious and delicious but fast and portable. Those start-of-school-bells ring early!

I first discovered a version of these egg strata cups 3 years ago at a local bakery that is no more (damn economy), that I’d drop into after dropping off my daughter for pre-school.

I was just going in for a latte, but those breakfast cups would always draw me in, flirting from the deli case, batting their baked bread, cheese, eggey-ness until I would at the last minute tell the cashier, “I’ll have one of those too.”

The best part about these cups? Making them your own. Customize them with whatever ingredients you’re craving: red peppers, mushrooms, bacon, sausage, different cheeses, different herbs. It’s your cup, it’s your choice.

Make the night before and then pop into the oven before your morning shower (yes, I do fit that into my hectic schedule) and they’ll be piping hot and ready to eat in just 20 minutes. Or bake and reheat for a minute in the microwave at the office.

Ham and Cheese Baked Egg Cups

Yield: makes 6-8

Ham and Cheese Baked Egg Cups

Ingredients

4 eggs
1/4 cup milk
1/2 tsp dry mustard
1/4 cup parmesan cheese
salt and pepper
2 1/2 cups cubed bread—I used sourdough
1 small tomato, seeded and diced
1 cup (3 oz.) ham, diced
1/2 cup (1/4 lb.) fontina cheese, diced into chunks
2 T basil, thinly sliced

Instructions

  1. 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.
http://www.foodiecrush.com/2011/10/craving-6-easy-baked-egg-breakfast-cups/

And now, more on-the-go breakfast ideas from some of our favorite bloggers.

FoodieCrush The Bite Sized Blog Egg Potato Bite

photo > The Bite Sized Blog

The name just doesn’t do this recipe justice. Eggs and Potatoes is just that simple but so much more. The Bite Sized Blog serves fluffy scrambled eggs straight up in baked potatoe cups? If the MacCarther Foundation calls, I’ll be sending them Jonathan and Jessica’s way. Genius!

FoodieCrush Eat My Shots Smoked Salmon Cups

photo > Eat My Shots

Just grab what you have in the fridge and chuck it in. If only all recipes were so easy! But that’s why Eat My Shots Mini Smoked Salmon Quiches are a staple for Clarissa, any season, any day. A little puff pastry, a little egg, cream, add in what’s in the fridge and, wa-la! Breakfast is served.

FoodieCrush Picky Palate Bacon Egg and Cheese McMuffin

photo > Picky Palate

With just 4 ingredients, Picky Palate‘s Bacon and Cheese Egg McMuffin Cups are so easy a kid could make them. I mean, what kid can resist bacon, egg and cheese. Wait, did I just call myself a kid? Jenny’s secret addition: hot sauce. And lots of it.

FoodieCrush The Village Cook Egg and Spinach Cups

photo > The Village Cook

Egg-ey, flakey and EASY, The Village Cook’s recipe for Egg and Spinach Cups is more than enough to turn any spinach avoider into a spinach avenger. Michelle adds parmesan, mozzarella AND cream cheese for a cheesey triple whammy of breakfast on the go.

FoodieCrush Magazine Natural Noshing Italian Style Baked Egg Cups

photo > Natural Noshing

Hold the pork! Natural Noshing’s on-the-go Italian Style Baked Egg Cups eggey-custard-goodies are nestled in healthy nitrate-free turkey slices, fitting for Nora’s gluten-free and health-focused take on recipes.

Wow, we’re in the throes of putting together the online issue of FoodieCrush magazine for you FOR FREE on  November 15. If you’re interested in advertising and partnership opportunities, contact me at heidi at foodiecrush dot com.

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitterFacebookand Pinterest


38 comments |

Posted in: breakfast and brunch,food bloggers,recipes

{ 29 comments… read them below or add one }

Averie @ Love Veggies and Yoga October 7, 2011 at 4:31 am

Heidi these all look amazing! And if I would make ANY of them for my hubs, I could get away with just about anything, espi if I made the Mini Smoked Salmon Quiches. Oh I may try…

:)

Reply

Paula @ Dishing the Divine October 7, 2011 at 10:23 am

I don’t love eggs for breakfast (only sweet breakfast for me!) but love them for lunch or dinner. So tasty! These all look delicious! I kind of want to test your spinach theory. :) I’m not a spinach eater, but those dooooo look tasty enough to try. :) and ps – that popover can is *adorable*!

Reply

heidi October 8, 2011 at 7:15 pm

That’s the beauty, breakfast, lunch, dinner. Dessert. Snack. Feast.

Reply

Rachel October 7, 2011 at 11:27 am

What an awesome collection you’ve put together here! I’m a huge fan of eggs and anything cooked in a muffin tin so obviously I’m in love with these recipes. The English muffin cups and baked potato cups are particularly intriguing. I might have to throw a baked egg party!

Reply

heidi October 8, 2011 at 7:15 pm

Hey, that’s a fun idea. A party with all different baked eggs in cups, then everyone gets a different bite.

Reply

Kari October 7, 2011 at 12:09 pm

Your egg cups look awesome! Seems like a great & easy alternative to the “egg bake” dish. I will be trying these!

Reply

heidi October 8, 2011 at 7:16 pm

Super easy, super yum.

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Barbara @ Barbara Bakes October 7, 2011 at 8:11 pm

A great way to sneak some veggies in in the morning.

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heidi October 8, 2011 at 7:16 pm

And that is NOT always easy!

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Amy October 8, 2011 at 4:09 pm

Heidi – This mama shares your love of serving hot breakfasts on a weekday without actually doing any work. mom = rockstar !

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heidi October 8, 2011 at 7:14 pm

Ahhh, Amy. I love you hot mama. Forever 21.

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Deborah October 8, 2011 at 10:30 pm

This comes at a perfect time, because just this morning I was thinking of how bored I am with our go-to breakfasts. Looks like I have some more choices I need to try out!!

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Kulsum at JourneyKitchen October 9, 2011 at 3:26 am

Food in cups is even better than jars! Love it

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heidi October 9, 2011 at 8:18 pm

Pssst…its gonna be the new ‘trend’. :)

Reply

Denise @ TLT October 10, 2011 at 9:47 am

As you can see from my last post: I’m such a cooking/baking-in-cup-lover as well. These recipes have inspired me, as this website always does:) Have a wonderful week!

Reply

heidi October 13, 2011 at 12:57 am

Oh I love your quiches! Okay, another one to add to my list!

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Adrienne October 10, 2011 at 1:34 pm

Love this idea! I make a variation of these as biscuits. Such a quick grab and go breakfast!

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heidi October 13, 2011 at 12:56 am

Oh biscuits would be amazeballs. I need to master my biscuit.

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carly {carlyklock} October 11, 2011 at 8:41 am

This is one of my new favorite things to make! Another thing I love about it is that it’s no big deal to make each cup with unique ingredients – now everyone’s happy ! :)

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heidi October 13, 2011 at 12:55 am

And the versatility. Oh, lordie. Think of the possibilities Carly!! XO

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Casey October 13, 2011 at 2:10 pm

I made your Ham & Cheese Baked Egg Cups with my popover pan yesterday for dinner and they were absolutely fantastic! Also, I didn’t refrigerate them before (because I was so excited to try them and didn’t have the patience) and they were still fantastic! Thanks so much for sharing the recipe! This will definitely be a repeat-offender! I can’t wait to try other ingredients in the egg cups!
Lovin’ your blog,
Casey

PS: just curious, am I missing something essential by not refrigerating? Just curious why that step is in there! thanks so much!

Reply

Erin Howard October 17, 2011 at 10:14 am

Heidi, I love the blog and can’t wait to see the magazine! These look delicious and I know everyone in my family would love them (except Addy who will only eat toast…).

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Emilia Welch December 10, 2011 at 2:22 am

I might have to throw a baked egg party! I’m not a spinach eater, but those dooooo look tasty enough to try. PS: just curious, am I missing something essential by not refrigerating?

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Jennifer Weberman (@Dr_Weberman) November 22, 2012 at 10:44 am

I made the “6 Easy Baked Egg Breakfast Cups” for a brunch last weekend and they were mouth watering! I skipped the ham and basil, used Challah bread instead of sourdough and reduced the cheese a small amount and they came out perfect They even reheated well in the microwave the following day. Thank you for sharing!

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heidi November 24, 2012 at 4:20 pm

Yea! I’m so glad to see you adapted the recipe, because you really can turn it into whatever moves you. Thanks for commenting!

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Sue October 21, 2014 at 11:29 am

I see great possibilities for lightning these up for us dieters. 2% cheese, egg substitute, broken up whole wheat english muffins,low fat milk, etc. Going to make a batch tomorrow! Thank you for all your great ideas. Your web site is marvelous.

Reply

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