Ham, egg and cheese breakfast cups, are little mini omelets, baked in a Texas muffin pan and stuffed into a crispy ham cup. Shown here with mushrooms and spinach, but easily adaptable for your own favorite add-ins, these reheat and freeze beautifully, making them a perfect make-ahead breakfast.
Ham, Egg and Cheese Breakfast Cups
I was flipping through my Woman's World magazine and was reminded about these little cups. I really enjoy that magazine! Have you ever read it?
I used to pick up a copy at the grocery store every now and again, so when I checked on a subscription, at first glance I had a little sticker shock! But after realizing it's actually a weekly subscription and not just monthly, I thought I would treat myself.
The magazine features things of interest to me as a woman - diet, fashion, gardening, health, crafting, spiritual inspiration, new cookbook features and, of course, recipes. This week's issue has the most adorable cupcakes and treats for Halloween so you might want to pick one up at the grocery store. One of the other recent issues featured egg cups similar to those I used to make often when I was working in the corporate world and had that long commute each way, every day.
Sometimes I'd just make them like little frittatas, basically mini muffin tin omelets, with just the eggs, chopped ham or turkey, cheese and some veggies. Sometimes I've made them with a shredded potato cup base and sometimes with turkey or ham forming the cups, that I then filled with the veggies and egg mixture. Eggs are a pantry staple, so I always have plenty of eggs and some kind of deli meat on hand, so last week when I happened to have some Virginia ham, mushrooms and fresh baby spinach in the fridge, I decided to make a batch of these and eat on them all week long.
These are so super easy to put together with whatever ingredients your family enjoys. My grandsons both love the little ham and cheese omelets that I make with the Sistema microwave cooker, so for the kids you can keep it that simple. I like to get in a few veggies myself! Bake a double batch of them over a weekend and then pop into a Lock & Lock to store some for the week and freeze the rest.
I do love me some Lock & Lock, but remember the Tupperware parties back in the day? It was a fun way for women back then to get away and hang out together and pick up a few new things for the home. I still have a few of those now "vintage" pieces - y'all have seen the cake takers make an appearance on the blog from time to time for sure, in that lovely mustardy color that was so popular back then, put I have measuring cups and spoons that I use every day, and Mama's giant bowl I use for shelling beans and peas. These days, it's all about Lock & Lock though, and since I cook almost every day, we've always got leftovers and my fridge is full of Lock & Lock. They really do keep things much fresher and for a much longer time, so there's usually a bunch of them in my fridge at any given time!
These egg cups reheat great in the microwave, just a matter of seconds and voila, add some fresh fruit and a slice of whole grain toast, and you've got a good, hearty breakfast in no time on those harried mornings. They're really yummy nestled into a bowl of grits too - one of my favorite breakfasts.
I really love the stone ground grits from Palmetto Farms in South Carolina. They're not available locally, so I order them online. I usually buy two, storing one bag in my fridge and the other in the freezer to keep but now Amazon has them on their subscribe and save program, which I use for a lot of my household goods. There's a reason I love me some Amazon y'all! These grits are all natural and so creamy that they can also be made ahead and reheated nicely with a splash or two of some water or milk stirred in. Just delicious and way better than any grocery store grits around here!
Here's how to make my ham, egg and cheese breakfast cups.
Preheat oven to 350 degrees F. Butter a jumbo, Texas muffin pan and place one slice of ham into each cup. Distribute vegetables evenly between the six cups. I used baby spinach and mushrooms and recommend slightly precooking any firm veggies in a pat of butter to soften before baking.
Distribute half of the shredded cheese evenly between all six cups. Whisk together the eggs, milk and seasonings; pour evenly between all the cups. Bake for 18 to 20 minutes or until eggs have set; remove and distribute remaining half of cheese between all cups. Let rest for 5 minutes.
For more of my favorite breakfast and brunch recipes, visit my page on Pinterest!
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