A delightful twist on the classic Eggs Benedict, these Ham and Cheese Egg Cups are perfect for a quick and satisfying breakfast or brunch.
Preheat your oven to 375°F.
Preheating ensures even cooking and the correct texture for your egg cups.
Spray a muffin tin with nonstick spray to prevent sticking.
Ensure all sections are coated to make removal easier.
Line each muffin cup with a slice of ham, forming a nest.
Press the ham gently to fit the shape of the cup.
Crack an egg into each ham-lined cup.
Be careful not to break the yolk unless you prefer scrambled.
Pour a small amount of heavy cream over each egg.
This adds creaminess to the eggs as they bake.
Sprinkle shredded cheddar cheese over the top of each cup.
Use your favorite cheese for a personalized touch.
Season with salt and pepper to taste.
Adjust seasoning based on your preference.
Bake in the preheated oven for 12-15 minutes, or until the eggs are set to your liking.
Check periodically to ensure the eggs are cooked to your preferred consistency.
Remove from the oven and let cool for 5 minutes before serving.
Cooling slightly makes them easier to remove from the tin.
Serve warm and enjoy your delicious Ham and Cheese Egg Cups!
Pair with a side of toast or fresh fruit for a complete meal.
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