Baked Egg Cups

Baked Egg Cups

An easy-to-customize breakfast, Baked Egg Cups are baked in individual dishes so you can suit everyone's tastes and make them all happy.
Cook Time 20 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 2 tbsp butter
  • 1 cup sliced mushrooms
  • 1/2 cup chopped, broccoli
  • 1/4 cup chopped, cooked ham
  • 2 tbsp half and half
  • 4 large Nature's Yoke eggs
  • 2 tbsp shredded Swiss cheese
  • 1/2 tsp Salt
  • Coarse ground black pepper, to taste

Instructions
 

  • Arrange a rack in center of oven and pre-heat to 350 F. Fill a 9 inch square baking pan halfway full of hot water. Place 1 teaspoon butter in each ramekin.
  • In a large skillet, heat remaining butter. Add mushrooms and broccoli, cook, stirring frequently about 4 minutes.
  • Divide mushrooms evenly among ramekins. Top with broccoli, ham and half and half, dividing it evenly.
  • Crack one egg into each ramekin and top with cheese. Sprinkle with salt and pepper.
  • Set ramekins into prepared 9 inch pan and carefully transfer to oven. Bake until whites are set and yolks runny, 18-22 minutes.
  • Serve with toast.

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