HAM, CHEESE, AND EGG CUPS
We love breakfast in this house and a fun way to enjoy it is with these cute little ham and egg cups! Super easy to make and delicious for breakfast or as an appetizer!
Provided by LaDonna Langwell
Categories Breakfast Eggs
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
- Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
- Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
- Pour egg mixture evenly into each muffin cup.
- Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.8 g, Cholesterol 309.9 mg, Fat 14.8 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 440.8 mg
EGGS BENEDICT CUSTARD CUPS WITH HAM & CHEESE
A quick and easy way to prepare eggs benedict. Feel free to make your own hollandaise.
Provided by Daily Inspiration S
Categories Eggs
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Beat together well the eggs and whipping cream. Add salt and pepper and gently stir in the ham and cheese.
- 2. Butter 4 custard cups and fill each with the egg mixture.
- 3. Bake at 250 degrees F for approximately 1 hour or until a knife inserted into center comes out clean.
- 4. Meanwhile prepare hollandaise mix according to package instructions.
- 5. Remove eggs from custard cups and place upside down on top of each of the 4 english muffin halves. Top each egg/muffin with hollandaise sauce.
EGGS BENEDICT CUPS
wonderful brunch idea that can serve large quantity with little effort! Can vary the cheese or even the meat in this. Great served on toasted english muffins
Provided by jellyko
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 450 degrees f.
- Spray muffin tins with nonstick cooking spray.
- Place 1 ham slice in each tin like a nest.
- Place 1/2 slice swiss cheese on each ham slice that is partially cooked.
- Crack one egg over each.
- Pour about a tablespoons of heavy cream over each.
- Sprinkle each with a little parmesan cheese to taste.
- Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.)
- Remove and rest 5 minutes.
- Serve on toasted English muffins.
- Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.
BAKED EGGS BENEDICT CUPS RECIPE BY TASTY
Here's what you need: ham, eggs, egg yolks, white vinegar, butter, lemon juice, salt, black pepper, english muffins
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 9
Steps:
- Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
- Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn't touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.
- Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
- Remove from heat, whisk in lemon juice, salt, and pepper.
- Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
- Enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams, Fat 25 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram
EGGS BENEDICT CUPS FOR TWO
From Sheboygan, Wisconsin, Jennifer Reisinger shares a scrumptious way to jump start winter mornings. "I use the leftover Hollandaise sauce from this savory breakfast treat to dress up broccoli at night," she adds.
Provided by Taste of Home
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.
Nutrition Facts : Calories 392 calories, Fat 26g fat (13g saturated fat), Cholesterol 242mg cholesterol, Sodium 929mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
MAKE-AHEAD EGGS BENEDICT TOAST CUPS
When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I'm cooking, a fussy breakfast isn't my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes., Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Divide bacon among muffin cups. Wipe skillet clean., Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Divide egg mixture among muffin cups; top with remaining hollandaise sauce. , Bake until heated through, 8-10 minutes. Serve warm., Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes., Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 495mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
DOUBLE-CHEESE EGGS BENEDICT
"Making breakfast is my favorite part of running a bed-and-breakfast," explains Megan Hakes of Wellsville, Pennsylvania. "Returning guests often request this poached egg dish." The eggs are served over English muffins and Canadian bacon then topped with a simple sauce. -Megan Hakes, Wellsville, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.
Nutrition Facts : Calories 299 calories, Fat 16g fat (7g saturated fat), Cholesterol 249mg cholesterol, Sodium 825mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
More about "eggs benedict custard cups with ham cheese recipes"
SUPER EASY HAM AND EGG CUPS - AMYCASEYCOOKS
From amycaseycooks.com
5/5 (1)Calories 174 per servingCategory Breakfast
HAM AND EGG BREAKFAST CUPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (34)Total Time 30 minsCategory Breakfast, BrunchCalories 304 per serving
SKINNY CHEESY BAKED HAM AND EGG CUPS - SIMPLE …
From simple-nourished-living.com
BEST HAM & CHEESE EGG CUPS - HOW TO MAKE HAM
From delish.com
EGGS BENEDICT BISCUIT CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
EGGS BENEDICT (THE BEST) | RICARDO
From ricardocuisine.com
HOMEMADE EGGS BENEDICT - SPEND WITH PENNIES
From spendwithpennies.com
CLASSIC EGGS BENEDICT RECIPE | GET CRACKING
From eggs.ca
EGGS BENEDICT CASSEROLE RECIPE (WITH HOLLANDAISE SAUCE) | KITCHN
From thekitchn.com
EGGS BENEDICT WITH CHEESE SAUCE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CHEESY EGGS BENEDICT RECIPE | LAND O’LAKES
From landolakes.com
BAKED EGG CUPS BREAKFAST RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
HAM AND CHEESE EGG CUPS RECIPE | MCCORMICK
From mccormick.com
EGGS BENEDICT CUSTARD CUPS WITH HAM CHEESE RECIPES RECIPE
From alicerecipes.com
BEST EGGS BENEDICT CUPS RECIPES
From alicerecipes.com
HAM AND CHEESE EGG CUPS | READY SET EAT
From readyseteat.com
You'll also love