Mornings are tough for us. Saying "we are not morning people" is an understatement. During the school year, we have to be out the door with the boys and on our way to school early, like by 7:15 to try to make the morning news and not be tardy. Breakfasts have to be fast in our house and these ham & egg muffin cups are one of our favorites.
I can put this together pretty quickly and pop it in the oven before the boys get up and by the time they are ready we have an easy and delicious breakfast.
Plus they LOVE these simple ham and egg muffin cups! My boys will eat these any time of day. This has been one of our summertime favorites since the boys have been home from school and seem to eat all day long.
One thing I have learned from making these so many times is that you want to use muffin liners. It is no fun scrubbing egg out the little crevices in the bottom of muffin a pan. My favorite muffin liners are the "If you Care" brand and parchment liners like "Paper Chef" Culinary baking cups. I recently bought a box of parchment baking cups at Kroger for $1.99 so they are affordable. I like these because they don't stick to the egg muffins and don't transfer color to the pan. I used decorated muffin liners once when making these and they transferred some color to my muffin pan. You may still get some egg in the pan, but it won't be bad when using paper liners. My mother-in-law just gave me a scrub daddy (from Shark Tank, my affiliate link at bottom of post) which works really well at getting any leftover egg out of the pan.
These are so easy to make! Simply place ham inside the muffin cup then crack an egg into each cup. Sprinkle with fresh ground salt and pepper then garnish with fresh herbs or spinach leaves. I used dill and basil from our herb planter in this batch.
Enjoy these perfectly cooked ham and egg cups on busy mornings or any time of day. Good enough for guests, easy enough for everyday.
These ham and egg muffin cups are great reheated too, although we don't usually have many leftover. You can refrigerate leftovers and pop them in the microwave for a yummy snack.
Ingredients for 12 ham and egg muffins:
Muffin liners (my favorite are parchment liners)
12 slices ham (round shape fits in the muffin cups easily, but any works)
1 dozen large eggs
Fresh ground salt and pepper
Fresh herbs or spinach leaves to garnish (pictured, basil and dill)
1. Preheat oven to 350 degrees F.
2. Line muffin cups with paper liners.
3. Place a ham slice and an egg in each muffin cup.
4. Sprinkle with salt and pepper
5. Garnish with fresh herbs or spinach leaves (optional)
6. Bake for 20 minutes until eggs are set.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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