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

Warning0 allergens identified

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.

Nutrition

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Tips & Tricks (5)

Line Your Muffin Tin with Ham 🍖
Press thin ham slices into each muffin cup before adding the egg mixture to create a natural non-stick barrier and ensure the cups hold their shape perfectly during baking.
Pre-cook Leeks for Sweetness 🧅
Sauté the sliced leeks in butter for 2-3 minutes before adding to the cups to mellow their sharpness and develop a subtle sweetness that complements the eggs and cheese.
Use Room Temperature Eggs 🥚
Remove eggs from the refrigerator 15 minutes before mixing to ensure even cooking and a creamier custard-like texture when combined with the half-and-half.
Don't Overfill the Cups ⅔
Fill each muffin cup only two-thirds full to prevent the egg mixture from overflowing during baking and to ensure the tops cook evenly without the edges becoming rubbery.
Make-Ahead Freezer Hack ❄️
Assemble the cups completely, freeze them unbaked for up to 3 weeks, then bake directly from frozen by adding 5 extra minutes to the cooking time for convenient grab-and-go breakfasts.