Does your family love breakfast for dinner? Are you looking for a new Springtime holiday brunch dish? This new recipe from food contributor Kathleen Ashmore will check those boxes and more!
Ham and Cheese Egg Cups
Yield: 12 egg cups
12 large eggs
12 slices ham (I like @boarshead_official )
6 slices provolone cheese
1/2 tsp Kosher salt
1/4 tsp fresh cracked black pepper
2 green onions, white and green parts thinly sliced
Nonstick cooking spray
Preheat the oven to 400 degrees F.
Spray the cavities of a 12 cup muffin pan generously with nonstick cooking spray.
Add one slice of ham to each cavity, gently pushing down to meet the bottom and form a cup.
It doesn’t need to look perfect!
Divide the cheese evenly among the egg cups, using ½ of a slice per cup.
Crack one egg in each ham cup and lower in.
Top with the salt and pepper.
Garnish each with a few slices of spring onion.
Bake for 16-20 minutes, depending on how set you want your yolks. Check them at 12 and go from there.
These keep refrigerated for up to one week.
Originally shared on The Local Moms Network