A slice of ham with a fresh egg is seasoned and baked until tender. They’re the perfect way to feed a crowd and great for reheating on the go.
Ingredients for Baked Eggs
Eggs baked in muffin cups are an easy recipe to feed a crowd and great for brunch.
Eggs – Use 1 large egg per cup. I keep the eggs whole but they can be scrambled if you’d like. Ham – Lining the muffin cups with ham makes the eggs easy to remove from the pan. You can also add a slice of bacon around the outside of the muffin tin. Cream – A bit of cream on top keeps the eggs from getting rubbery or dry. If you don’t have heavy cream you can leave it off or add a bit of melted butter on top. Cheese – I love to add cheese for flavor – any variety will work. Sharp cheddar, goat cheese, feta cheese, or parmesan cheese are favorites.
Serve on a plate with home fries or even make them into breakfast sandwiches between English muffins.
Variations
Scramble the eggs before filling the cups. Add some cooked veggies or favorite omelet add-ins like green onions, cooked mushrooms, or spinach. Sprinkle with fresh herbs and diced cherry tomatoes before serving (chives, dill or basil are favorites).
How to Bake Eggs
Baked eggs are ready in 1-2-3.
How Long to Bake Eggs
Baked eggs will continue to cook a little more once they are removed from the oven. Times can vary by a minute or two depending on your baking pan:
For soft yolk eggs – bake for 12 minutes, remove from oven, and let set before serving. For medium yolk eggs – bake for 15 minutes, remove from oven, and let set before serving. For hard yolk eggs – bake for 18 minutes, remove from oven, and let set before serving.
Tips
This recipe uses large eggs to fill the cups. If you use bacon instead of ham to line the muffin tins, there is no need to grease the cups. Fry or microwave bacon part way to begin the cooking process. Drain and line the tins with the bacon strips before adding other ingredients.
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