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.
6 large round deli ham slices
1 tbsp Armanino Grated Parmesan Cheese
3 tbsp Armanino Basil Pesto
6 cherry tomatoes, halved
salt and ground black pepper, to taste
Heat oven to 375°F. Coat 6 cavities of a muffin pan with cooking spray.
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.
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.
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.
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.