January Recipe - Ham, Egg and Cheese Muffin Cups

Whether you’re hosting visitors or enjoying breakfast with your family, these Ham, Egg and Cheese Muffin Cups come together quickly and provide a hearty, protein-packed start to the day. They also store well - keep them refrigerated for up to 4 days for an easy grab-and-go breakfast.  To reheat, microwave on 50% power for about 60 seconds.  

While the basic recipe uses just three main ingredients, feel free to incorporate your favorite flavors. Try adding diced mushrooms and bell peppers or swap in tomatoes and mozzarella.

Ham, Egg and Cheese Muffin Cups 

INGREDIENTS

• Cooking spray

• 12 slices of ham

• 1 cup cheese, shredded (Cheddar or Mozzarella recommended)

• 12 large eggs

• Fresh parsley, chopped

• Kosher salt

• Freshly ground pepper

  
  

INSTRUCTIONS

1. GET SET. Preheat oven to 400 degrees Fahrenheit. Spray each cup of a 12-cup muffin pan with cooking spray (or grease with butter or oil)

2. PREPARE MUFFIN CUPS. Line each muffin cup with a slice of ham, shaping it into a cup. Add about 1 tablespoon of shredded cheese on top of the ham.

3. ADD THE EGG. Crack one egg into each muffin cups or whisk the eggs in a bowl and divide evenly for a scrambled-egg texture. Season with salt and pepper.

4. COOK. Bake for about 15 minutes, or until the eggs are set. 

5. SERVE. Top with fresh parsley and additional salt and pepper to taste.