Ham and Cheese Baked Egg Cups

Ham and Cheese Baked Egg Cups might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 191 calories, 14g of protein, and 11g of fat each. For $1.06 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of fontina cheese, diced ham, dry mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Foodie Crush has 14415 fans. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 39%. Try Ham and Cheese Baked Egg Cups, Ham and Cheese Baked Egg Cups, and Ham And Cheese Egg Cups for similar recipes.

Servings: 6

 

Ingredients:

2 T basil, thinly sliced

1 cup (3 oz.) ham, diced

1/2 tsp dry mustard

4 eggs

1/2 cup (1/4 lb.) fontina cheese, diced into chunks

1/4 cup milk

1/4 cup parmesan cheese

salt and pepper

2 1/2 cups cubed bread—I used sourdough

1 small tomato, seeded and diced

Equipment:

whisk

bowl

muffin tray

plastic wrap

oven

frying pan

Cooking instruction summary:

In a bowl, whisk milk and dry mustard together until well blended. Add eggs, parmesan cheese and salt and pepper. In a separate bowl, combine bread, ham, tomato, cheese and basil. In a non-stick large muffin tin or popover pan, spray with cooking spray and load with the bread mixture. Pour egg mixture over bread mixture until eggs are evenly distributed or 2/3 full. Cover with plastic wrap and put in refrigerator overnight. In the morning, take out of fridge, preheat oven to 350 degrees and bake for 20-30 minutes until eggs are set. Let sit in pan for 5 minutes before removing to eat or save at room temperature or in fridge. They’ll keep for up to 3 days. If you don’t eat them all the first day.

 

Step by step:


1. In a bowl, whisk milk and dry mustard together until well blended.

2. Add eggs, parmesan cheese and salt and pepper. In a separate bowl, combine bread, ham, tomato, cheese and basil. In a non-stick large muffin tin or popover pan, spray with cooking spray and load with the bread mixture.

3. Pour egg mixture over bread mixture until eggs are evenly distributed or 2/3 full. Cover with plastic wrap and put in refrigerator overnight. In the morning, take out of fridge, preheat oven to 350 degrees and bake for 20-30 minutes until eggs are set.

4. Let sit in pan for 5 minutes before removing to eat or save at room temperature or in fridge. They’ll keep for up to 3 days. If you don’t eat them all the first day.


Nutrition Information:

Quickview
190k Calories
14g Protein
10g Total Fat
8g Carbs
2% Health Score
Limit These
Calories
190k
10%

Fat
10g
17%

  Saturated Fat
5g
34%

Carbohydrates
8g
3%

  Sugar
1g
2%

Cholesterol
142mg
48%

Sodium
703mg
31%

Get Enough Of These
Protein
14g
29%

Selenium
16µg
24%

Calcium
192mg
19%

Phosphorus
180mg
18%

Vitamin B2
0.24mg
14%

Vitamin A
617IU
12%

Vitamin B12
0.67µg
11%

Vitamin K
10µg
10%

Folate
36µg
9%

Zinc
1mg
9%

Iron
1mg
7%

Vitamin B5
0.65mg
6%

Manganese
0.12mg
6%

Vitamin D
0.85µg
6%

Vitamin B1
0.08mg
5%

Vitamin B6
0.1mg
5%

Magnesium
15mg
4%

Vitamin B3
0.74mg
4%

Potassium
128mg
4%

Vitamin E
0.5mg
3%

Copper
0.06mg
3%

Vitamin C
2mg
3%

Fiber
0.52g
2%

covered percent of daily need
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