The Pioneer Woman Tasty Kitchen
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Ham, Egg and Cheese Breakfast Cups

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

These ham, egg and cheese breakfast cups are the perfect thing for a busing morning on the go!

Ingredients

  • 12 whole Eggs
  • 12 whole Eggs
  • 1 cup Deli Ham
  • 1 cup Deli Ham
  • Salt And Cracked Black Pepper (optional, To Taste)
  • Salt And Cracked Black Pepper (optional, To Taste)
  • 2 ounces, weight Cheddar Cheese, Shredded
  • 2 ounces, weight Cheddar Cheese, Shredded

Preparation

Preheat oven to 350°F. Spray a muffin pan generously with Pam cooking spray.

Crack one egg into each hole of the muffin pan, using a fork to gently break the yolk. Sprinkle each egg with ham, salt, cracked black pepper and cheese. (Salt and pepper optional and to taste.)

Bake for 20 minutes. Pop out of muffin tins and serve.

6 Comments

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Avatar of ahunterswife

ahunterswife on 9.5.2011

I make these for hunting season. A LOT! They freeze very well, I under cook them, make biscuits then put them in between the biscuits wrap in foil. When I serve them I just reheat either in the oven for a crowd or in the microwave for single servings taking the foil off of course. I also use this recipe for leftover ham after the holidays.

Avatar of brian carter

brian carter on 8.23.2011

This is such a base recipe, you can add your special herbs and fruits such as peaches or appricots to jazz it up. Or cook the cup and a English Muffin and have a special Egg Mc without having to go to Mac.’s, with and added bonus. It’s heathier to. I’ll defenately put this to good, using it for morning pick me ups.
As far as freezing or refrigerating it for later, I would just undercook the ones you want to put aside, place them in a airtight container or resealable baggie and freeze. Then pull them out and reheat them in a microwave to complete the cooking process. If you do this don’t break the yolk of the egg since the whites cook faster and it will leave the yolk soft for the reheat.

Avatar of garricks

garricks on 8.22.2011

I’m wondering the same thing as yellowwick…I wonder how they reheat? I’ve been toying with the same idea, using egg substitute and bacon bits, on a biscuit.

Avatar of Heather @ Dandelion Daze

Heather @ Dandelion Daze on 8.22.2011

My kids will love these and I will have 20 minutes to make lunches while they bake :) Can’t wait to give them a shot!

Avatar of yellowwick

yellowwick on 8.22.2011

How do these do if made in advance and then warmed up later?

6 Reviews

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Avatar of Nela

Nela on 11.26.2011

Awesome recipe! They were very good. :)

Avatar of Beverly

Beverly on 9.10.2011

Great idea! Tasty and very filling.

Avatar of Kalani Clark

Kalani Clark on 8.24.2011

What a fun little idea! I loved these little breakfast treats! I ended up using turkey breast a mozzarella, because that is what I had in the house, and it was enjoyable all the same!

Avatar of jen b

jen b on 8.23.2011

These were awesome! Super quick for a busy morning!

Avatar of i.dream.of.mountains

i.dream.of.mountains on 8.23.2011

These were fantasic! Made them this morning before work – so simple, and so delicious! I can’t wait to try other customizations similar to what brian carter suggested! Great recipe!

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