Baked Egg Cups
Baked egg cups make a delicious make-ahead weekday breakfast option or a delectable starter that’s sure to impress your brunch guests. Spinach or kale is layered with cheese, chives and an egg, baked snugly in a cup of shaved ham.
- Prep Time:
- 15 min
- Cook Time:
- 18 min
- 6 thin slices ham
- 18 baby spinach leaves
- 6 tsp ( 30 mL ) crumbled goat cheese
- 6 eggs
- 6 tsp ( 30 mL ) milk (1%)
- 2 tsp ( 10 mL ) finely chopped chives
- 1/8 tsp ( 0.5 mL ) black pepper
Preheat oven to 350°F (180°C).
Spray bottoms and sides of 6-cup muffin tin with cooking spray. Line inside of each muffin cup with ham.
Place 3 spinach leaves over ham, then 1 tsp (5 mL) goat cheese over spinach.
Carefully crack an egg over top. Spoon 1 tsp (5 mL) milk over each yolk. Sprinkle chives and pepper over top.
Bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove.
Instead of muffin tin, use six 1/2-cup (125 mL) ramekins or custard cups.
Instead of spinach, use kale.
Instead of sliced ham, use shaved ham.
Instead of ham, use smoked salmon.
Instead of goat cheese, use feta cheese, cream cheese or grated hard cheese of your choice.
Omit goat cheese. Over spinach leaves, place thin slice of tomato and slice of large white or cremini mushroom.
Omit ham. Use more spinach leaves or a large kale leaf to line muffin cups.
Omit goat cheese and milk; sprinkle grated Parmesan or Cheddar cheese over each egg before baking.
Instead of chives, use chopped fresh herbs of your choice.