Does your family love breakfast for dinner? Are you looking for a new Springtime holiday brunch dish? This new recipe from food contributor Kathleen Ashmore will check those boxes and more!
Ham and Cheese Egg Cups
Yield: 12 egg cups
12 large eggs
12 slices ham (I like @boarshead_official )
6 slices provolone cheese
1/2 tsp Kosher salt
1/4 tsp fresh cracked black pepper
2 green onions, white and green parts thinly sliced
Nonstick cooking spray
Preheat the oven to 400 degrees F.
Spray the cavities of a 12 cup muffin pan generously with nonstick cooking spray.
Add one slice of ham to each cavity, gently pushing down to meet the bottom and form a cup.
It doesn’t need to look perfect!
Divide the cheese evenly among the egg cups, using ½ of a slice per cup.
Crack one egg in each ham cup and lower in.
Top with the salt and pepper.
Garnish each with a few slices of spring onion.
Bake for 16-20 minutes, depending on how set you want your yolks. Check them at 12 and go from there.
These keep refrigerated for up to one week.