Name: Ham and Egg Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 Servings
Cuisine: American
Ingredients: 1 tbsp Butter; 1 Leek; 6 Eggs; 0.25 cup Half-and-Half; 1 tsp Salt; 0.5 tsp Pepper; 4 slices Ham; 1 cup Monterey Jack Cheese

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Ham and Egg Cups

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Ingredients

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Instructions

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Instructions

Preheat oven to 350 degrees F.

Spray a 12 cup muffin tin with cooking spray.

Melt the butter in a skillet over medium heat and add the leeks.

Cook leeks until lightly browned, about 4 to 5 minutes.

Cool slightly, then divide them evenly among the muffin cups.

Whisk the half-and-half, eggs, salt and pepper in a medium bowl; stir in the ham.

Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese.

Bake until set, 12-15 minutes.

Let cool for 5 minutes, then remove them from the tin.

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Tips & Tricks (5)

Prevent Egg Overflow 🥚
Fill muffin cups only 3/4 full with the egg mixture to prevent spillover during baking, as eggs expand significantly when cooked.
Pre-Cook Ham for Crispness 🍖
Lightly sauté the diced ham in butter for 2-3 minutes before adding to cups to render fat and achieve crispy edges that won't become rubbery.
Whisk Half-and-Half Properly 🥛
Whisk eggs and half-and-half together for at least 30 seconds to create a homogeneous, creamy custard that cooks evenly throughout.
Use Butter-Lined Molds 🧈
Generously butter your muffin cups and place leek rings at the bottom to create natural non-stick barriers and prevent sticking without excessive oil.
Check Doneness Carefully ⏱️
Insert a toothpick into the center—it should come out clean or with just a slight moist crumb, as eggs continue cooking from residual heat after removal.