Recipe of the Month: Easy Egg Cups

Recipe of the Month: Easy Egg Cups

Getting back into the swing of things after the holiday season can be hard. One thing that makes it easier for us is pre-made, healthy breakfasts. These egg cups can be prepped over the weekend and reheated in the morning to be enjoyed all week long.

Here’s what you need:

12 eggs

12 slices of medium-sliced deli ham

Salt and pepper, to taste

About 1 cup of your preferred optional topping: 1 cup cheese, 1 cup canned black or pinto beans, 1 cup cooked veggies (we love a combo of spinach  and mushrooms)

Here’s what you do:

1. Preheat the oven to 375 degrees and liberally spray a 12-cup muffin tin with non-stick cooking spray.

2. Line each muffin cup with a slice of ham, shaping it as if it were a muffin cup.

3. Crack an egg into each ham cup and sprinkle with salt and pepper. Tip: If you’re having your kids help, crack eggs in a bowl first before pouring them into your ham cup if you need to inspect for shells.

4. Optional: Add your toppings. We like to sprinkle black beans and sauteed spinach and mushrooms over each egg, about 1 cup total sprinkled evenly over 12 eggs.

5. Bake until eggs are cooked to your liking, about 15-20 minutes. I prefer my eggs runnier and take them out closer to 15 minutes.

6. Enjoy immediately or store in the fridge to enjoy later in the week. Reheat cold eggs in the microwave or enjoy cold. 

About the author

Melissa Koski Carney (known as @koskim on social media) is an Ohio transplant from New York. A 30-something mom of three, she recently moved with her family from their downtown apartment to a nearly 100-year-old home in a suburb of Cleveland, Ohio. She works full-time as a marketing communications professional. When she’s not working, blogging, or chasing after her three kids (all ages 5 and under), she enjoys running, baking and reading; as well as hanging out with the other women she has met through her Ladies Craft Beer Society. She blogs regularly at I Crashed The Web.

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