Green Egg and Ham Cups

Green Egg and Ham Cups

4
Hailey Chamberlain 3

"Fun recipe to make with kids. A treat for breakfast, lunch or snack. These easy to eat cups are perfect to eat cold or reheat."

Ingredients

45 m servings 153 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan.
  2. Melt butter in a large skillet over medium-high heat. Stir in the leek, green onion, and salt and pepper; cook until soft and tender. Pour in the beef broth; whisk in the flour. Simmer until mixture becomes creamy and thick.
  3. Line each muffin cup with 1 slice of ham to form a cup. Spoon about 1 tablespoon of the leek mixture into the bottom of each ham cup. Top with a heaping tablespoon of cheese. Press the cheese down lightly with a spoon. Beat eggs and cream in a large bowl. Divide egg mixture evenly between the ham cups.
  4. Bake cups in the preheated oven until set and golden, about 12 to 15 minutes. Allow baked eggs to rest for at least 10 minutes in muffin cups. Remove by gently pulling on the crisped ham edge and lifting up. Serve immediately or refrigerate.

Footnotes

  • Cook's Note:
  • Substitute milk for the cream, if desired.
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Reviews

4
  1. 4 Ratings

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I found the recipe when I plugged in a couple of ingredients I had on hand. I made it for my MOPS group this morning and I got RAVE reviews from many women in the group (about 50 women in all) t...

I thought this was a lot of work for a not very special result. Plus, it calls for lots of ingredients I don't normally have on hand - leeks, gruyere cheese, ham slices, cream. So it ends up bei...

Somone made this at a women's brunch and it was sooo yummy! I went back for more but they were all gone so I asked her for the recipe so I could make my own.

I liked it, although the leek layer was a bit too mushy. My kids did not enjoy this recipe, no matter how much Dr. Seuse I quoted at them.