Ham, Egg and Cheese Breakfast Cups

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We spent this past week at my brother’s beach house, a charming cottage within blocks of the beach. It was a pretty full house including me, my kids and my parents so meals were made for a crowd. A few days full of sun, sand, fishing, swimming and meals around a table – a loud table of laughter in this case.

I can only guess that most families eat out when they go on vacation. When my family goes away we each bring some groceries with us and a plan for some good home cooked meals. On my brother’s list was this breakfast bake from a Better Homes and Gardens Breakfast and Brunch magazine. Easy to assemble, quick to bake this breakfast was satisfying, especially with a fresh fruit salad on the side thanks to mom-mom. Plus we got to eat in our jammies – frowned upon at most restaurants. One on the plus side for eating in!



You’ll need a muffin tin for this recipe. We made 10 of these, but you can make up to 12 per muffin tin.  Serves two per person.

10 slices of deli ham

1/4 to 1/3 cup shredded mozzarella

10 eggs

ground black pepper

10 tsp fresh basil pesto

10 cherry or grape tomatoes halved

Preheat oven to 350. Coat muffin tin with oil or baking spray.

Press ham slices into muffin cups and gently ruffle the edges. Divide the mozzarella evenly among the cups. Break an egg into each cup and sprinkle with pepper. Add 1 tsp pesto and two tomato halves to each.

Bake 18 to 20 minutes until whites set. Let stand 3 to 5 minutes then gently remove from the muffin tin to serve.






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