Golden baked egg cups filled with bread cubes, ham, and melting cheese. Whisked eggs and herbs create a fluffy, portable breakfast ready in under 30 minutes.
1 | Muffin tin | 6-cup or 12-cup
1 | Mixing bowl |
1 | Whisk |
1 | Knife |
1 | Cutting board |
Equipment
- 1 | Muffin tin | 6-cup or 12-cup
- 1 | Mixing bowl |
- 1 | Whisk |
- 1 | Knife |
- 1 | cutting board |
Ingredients
- 6 | slices | white bread | cubed
- 6 | slices | ham |
- 6 | slices | cheese | cheddar or similar
- 6 | large | eggs |
- 2 | tbsp | fresh parsley | chopped
- 1/4 | cup | shredded mozzarella |
- 1 | | salt and black pepper | to taste
- 1 | | butter or oil | for greasing
Instructions
- Preheat oven to 375°F and grease a muffin tin.
- Cut bread into cubes and place some in each muffin cup.
- Add pieces of ham and a slice of cheese to each cup.
- Whisk eggs with parsley, salt, and pepper.
- Pour egg mixture into the cups, filling three-quarters full.
- Top each with shredded mozzarella.
- Bake 18–22 minutes until set and golden.
- Rest 3 minutes, then remove and serve warm.
Notes
Store cooled egg cups in the fridge up to 3 days.
Reheat in a 350°F oven for 5–7 minutes.
Freeze individually wrapped cups for up to 1 month.
Grease the tin thoroughly for easy release.
Reheat in a 350°F oven for 5–7 minutes.
Freeze individually wrapped cups for up to 1 month.
Grease the tin thoroughly for easy release.