
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 minutes mins
Total Time 20 minutes 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.