I discovered this recipe in my Cooking Light Fresh Food Superfast cookbook. (Highly recommend the Cooking Light cookbooks…I also have Cooking Light Comfort Meals and it has a lot of great recipes, too!)
I tweaked the recipe to make it to my liking. After all, that’s how cooking should be – not being confined to a recipe, but adapting to make it the way you enjoy it!
I’m not a fan of egg yolk, unless scrambled, so I made these with egg whites only. I did try making them with scrambled eggs, and they were good that way…puffed up like a souffle…but I like the texture of egg whites only the best.
Play around with this recipe to make it your own! How about a Southwest version by adding a little salsa to each? Ooo…I think I’ll try it that way next.
Eggs in Ham Cups
Prep Time: 7 minutes Cook Time: 18 minutes Servings: 6
- 12 deli ham slices
- 12 eggs (whole or separated)
- 1/2 cup milk
- 6 tablespoons grated cheddar cheese
- non-stick cooking spray
Preheat oven to 400 degrees. Spray a muffin tin with cooking spray. Line each tin with a slice of ham. Crack an egg (or just the egg white) into each cup. Fill each cup with 2 teaspoons of milk and 1/2 tablespoon of cheese. Salt and pepper to taste. Bake for 18 minutes or until egg is to desired doneness. Makes 12 cups.
Tip: If all the tins are not filled with an egg cup, fill with a little water. This protects your muffin tin from scorching, and greats a moist environment for the other egg cups to bake in.