Baked Ham & Egg Cups

Armanino Parmesan Cheese and Basil Pesto brighten up this easy, protein-packed breakfast. Serve these elegant Baked Ham & Egg Cups for company, or for yourself on a lazy weekend morning.

Ingredients

 6 large round deli ham slices
 1 tbsp Armanino Grated Parmesan Cheese
 3 tbsp Armanino Basil Pesto
 6 eggs
 6 cherry tomatoes, halved
 salt and ground black pepper, to taste

Directions

1

Heat oven to 375°F. Coat 6 cavities of a muffin pan with cooking spray.

2

Fold 1 ham slice into quarters, then insert the pointed end into the muffin cavity and let it open up to create a ruffled “cup.” Repeat with remaining ham. Add ½ teaspoon cheese and 1 teaspoon pesto to each cup.

3

Crack 1 egg into a small bowl, then carefully pour into the ham cup. Repeat with remaining eggs. Tuck 2 tomato halves into each cup. Season with salt and pepper.

4

Bake 15 minutes or until egg white is set but yolk is still a bit runny. Top with remaining pesto then gently remove from pan.

Chef’s Tips

Choose ham sliced a bit thickly from the deli and use the largest diameter slices you can find. This will ensure a well-formed cup that will keep the eggs in place. Do not use shaved or thinly sliced ham.

Substitute chopped sun-dried tomatoes for the cherry tomatoes, or tuck a bit of spinach into the cups before adding the eggs.

For a bit of spice, add a pinch of crushed red pepper or Sriracha sauce.

Ingredients

 6 large round deli ham slices
 1 tbsp Armanino Grated Parmesan Cheese
 3 tbsp Armanino Basil Pesto
 6 eggs
 6 cherry tomatoes, halved
 salt and ground black pepper, to taste

Directions

1

Heat oven to 375°F. Coat 6 cavities of a muffin pan with cooking spray.

2

Fold 1 ham slice into quarters, then insert the pointed end into the muffin cavity and let it open up to create a ruffled “cup.” Repeat with remaining ham. Add ½ teaspoon cheese and 1 teaspoon pesto to each cup.

3

Crack 1 egg into a small bowl, then carefully pour into the ham cup. Repeat with remaining eggs. Tuck 2 tomato halves into each cup. Season with salt and pepper.

4

Bake 15 minutes or until egg white is set but yolk is still a bit runny. Top with remaining pesto then gently remove from pan.

Baked Ham & Egg Cups

Yields6 Servings

Prep Time10 mins

Cook Time15 mins

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