Who doesn’t enjoy a simple cheese and on toast? Today I’m sharing a new look on that old classic, ham and cheese egg cups. These take just minutes to prepare and everybody will enjoy them.
What you’ll need to get started:
- a loaf of thinly sliced soft sandwich bread
- eggs
- ham
- cheese
- spinach (frozen)
- butter
- cup cake pan and liners (optional)
My tips:
I recommend using small eggs so they fit on top without spilling over too much.
Make sure to butter bread on both sides before putting in in the cupcake pan.
These can sometimes stick a little so make sure to butter the pan or you can try using a cupcake liner.
Remove from the oven as soon as the yolk begins to set – otherwise you’ll have more of a hard boiled e
Yield: 12
Ham and Cheese Egg Cups
A fun take on the traditional egg and toast breakfast!
Prep Time
15 minutes
Cook Time
10 minutes
Additional Time
5 minutes
Total Time
30 minutes
Ingredients
- 12 eggs
- 12 slices of bread, crusts removed
- 2/3 cup frozen spinach, thawed and dried
- 1/2 cup shredded cheese
- 1/3 cup diced ham
- butter
Instructions
- Preheat oven to 350 degrees F. Butter cupcake pan (or add liners to help with sticking)
- Remove crust from bread and butter each side.
- Press bread into cupcake pan or liner.
- Add a couple bites of ham and spinach and a pinch of cheese.
- Top with a cracked egg.
- Bake for about 10 minutes or until egg sets.
- Remove from oven and serve immediately.
