April 16, 2015

Baked Eggs in Ham Cups



Alright now. If you follow me on twitter, you’ll know that I love posting photos of this yummmmmmy breakfast / brunch idea.

There is something about this that makes it a huuuuuge crowd pleaser while still remaining SUPER EASY! After I spent an entire morning taking photos and experimenting with flavors, trust me, I definitely found myself saying, “well shit, I could have definitely just folded those ingredients into an omelette”. BUT I feel like this is somewhat different and exciting for people. You could invite 5 or 10 (or 20 if you’re popular and i don’t wanna be mean or anything but all those people aren’t really your friends and they’re probably just using you you should really cut it down before you get hurt you’re not on real housewives or anything so there is no other reason to have so many people in your life it’s kind of a waste unless you’re just having a schmoozey get-together and trust me i know how those are wow this is a really long parenthesis thought and you’ll probably have to scroll up to even see where i left off to connect these sentences) people over for those early football games and this would be a flawless dish when paired with a spicy bloody mary.

Ok. let’s do this shit.



  • one egg per cup
  • A few slices of ham
  • Greek Ham Cup:
  • feta
  • spinach
  • cherry tomatoes
  • garlic
  • Southwestern Ham Cup:
  • diced red bell peppers
  • mushrooms
  • onion and tomatoes sautéed in olive oil with a dash of seasoning salt (like Lawry's)
  • cheddar
  • Italian Ham Cup:
  • tomato
  • mozzarella
  • pesto



First up, the greek ham cup: spinach, feta and tomatoes. I bought some tiny feta cubes at a regular grocery store in a jar that were soaked in olive oil and spices. What spices? No idea. Don’t even care, because you can’t go wrong. Could you use regular crumbled? I’m sure. This stuff is all about playing around, which is why it’s so damn easy.

Heat up some olive oil in a sautee pan set at medium/high. Once that get’s nice and hot, toss in a clove or 2 of minced garlic:


Sautee the spinach for a few minutes until it basically becomes like something you didn’t even pay money for. Wilted and sad.

Spoon the spinach into your ham cup and toss in some diced tomatoes of your choice (I hate tomatoes and really only like little sweet guys) and a few little cubes of feta. Do as much as you’d like of whatever filling but make sure you save room for the cracked egg on top:



Pop in the oven at 375 for 22-25 minutes, a little more if you’d like. The yolk will look hard and maybe even overcooked while the white will look runny. But it’s not…..trust me.

This is what you get..


I poke any little bubbles with a sharp knife at about the 15 minute point. Remove from oven and let sit for just a minute or so, not too long. Use a fork to gently lift the ham cup out of the ramekin to have something looking like the photo up top. I like to pair this with sliced avocado, which I pair with basically everything in life.

So now that you have the basics down, I’ll just quickly show a couple of my other favorite flavors!

Southwestern cup: diced red bell peppers, mushrooms, onion and tomatoes sautéed in olive oil with a dash of seasoning salt, LAWRY’S!


Put sautéed yumminess into the ham cup, crack the egg on top and put in the oven. Then add some grated cheddar cheese about 15 minutes in:


Another tip: your ham edges willlllll blacken. Just use some scissors to clip off the edges orrrrr better yet, say screw it, because burnt edges are delicious.


Last up, my new favorite, the tomato, mozzarella and pesto cup.



If you can find “mozzarella pearls” soaked in water in a little tub at your grocery store, this is best, but if not, any few chunks of mozzarella will do. Put your mozzarella pieces into a small bowl and add enough pesto to coat. Toss the cheese and pesto mix into the cup, and add plenty of diced tomatoes. Crack the egg on top, bake again…



Mmmm. There are so many new flavors I wanna try….next time, I will be adding bacon crumbles to everything….


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