Name: black forest ham & egg cups
Ingredients: 10 large eggs; 4 ounces cream cheese, at room temperature; 1/4 cup heavy cream ((or half & half or whole milk)); 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup chopped fresh chives, plus more for garnish; 1/2 cup roasted red pepper, finely diced; 1 cup shredded cheddar cheese; 12 slices Black Forest Ham

It’s time to switch things up in the morning. Now that we’re at day 6 of our 30-day challenge, I’m looking for something new for breakfast. These Black Forest Ham & Egg Cups are just the thing.

Don’t get me wrong …having a delicious omelet to start the day is nothing to complain about. Especially when it’s cooked in butter and filled with wholesome veggies and creamy cheese. But I was thinking that it would be great to have something on hand that would be ready at a moment’s notice. You know what I mean …on those crazy mornings when your schedule is so full. Well, these Black Forest Ham & Egg Cups fit that bill.

Be sure to have your ham sliced on the thick side.

Each slice becomes the actual base (or outer shell) of each egg cup. So the more substantial, the better.

And who wouldn’t want a little extra ham to enjoy with each and every bite? The ham gets crispy on the edges so that it almost tastes like you’ve added bacon to the mix.

Preheat oven to 350°F.
In a large mixing bowl, beat eggs, milk, and cream cheese.
Add in salt and pepper and mix well.
Mix in roasted red peppers and chopped chives.

Lightly grease your muffin pan.
Insert a slice of ham in each muffin cup and gently press down in the middle until a cup shape forms.

Be careful not to tear and make sure that there are no gaps or holes.

Evenly distribute the shredded cheese in each of the ham cups.
Using a scoop or measuring cup, evenly distribute the egg mixture in each of the cups just below the ham edge.
Do not overfill.

I am so impressed with this recipe. The original version can be found here.

Bake egg cups for about 25 minutes until cooked through.
Top with additional chopped chives, if desired.
Serve immediately

Your Black Forest Ham & Egg Cups are ready to enjoy.

Just think of the variations on this.
Add some mushrooms and spinach.
Or maybe switch out the cheddar with feta or swiss.
A sprinkling of crumbled browned sausage on top would be awesome.

Enjoy your Black Forest Ham & Egg Cups straight from the oven.

If you and your family don’t gobble them up right away, store the few that are left in the fridge for several days. Or wrap each one individually and freeze them. A quick reheat in the oven will bring your egg cup back to life.

I may even make a double batch next time. I love having those quick grab-and-go meals handy for my on-the-run mornings.

black forest ham & egg cups

Adapted from A Fork's Tale

Easy, delicious & low-carb.

Servings 12 egg cups

Author Rosemary Stelmach

Ingredients

10 large eggs
4 ounces cream cheese, at room temperature
1/4 cup heavy cream (or half & half or whole milk)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives, plus more for garnish
1/2 cup roasted red pepper, finely diced
1 cup shredded cheddar cheese
12 slices Black Forest Ham

Instructions

Preheat oven to 350°F.
In a large mixing bowl, beat eggs, milk, and cream cheese. Add in salt and pepper and mix well.
Mix in roasted red peppers and chopped chives.
Lightly grease muffin pan. Insert a slice of ham in each muffin cup and gently press down in the middle until a cup shape forms. Be careful not to tear and make sure that there are no gaps or holes.
Evenly distribute the shredded cheese in each of the ham cups.
Using a scoop or measuring cup, evenly distribute the egg mixture in each of the cups just below the ham edge. Do not overfill.
Bake egg cups for about 25 minutes until cooked through. Top with additional chopped chives, if desired. Serve immediately.

Recipe Notes

If you have extra egg batter leftover, save it and cook it up to make the best-scrambled eggs ever!

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