Egg Muffin Cups (with Ham and Cheese)
User Reviews
5
Egg Muffin Cups (with Ham and Cheese)
Description
Egg Muffin Cups (with Ham and Cheese) are a baked savory muffin that blends eggs, Parmesan, and mustard powder with a mixture of bread cubes, ham, tomato, fontina cheese, and fresh basil. The combination is soaked with an egg-milk custard before baking, producing a custardy texture balanced by the chewy bread and melted cheese. The custard sets around the mix-ins, creating a tender, sliceable muffin with savory bites of ham and cheese throughout.
The muffins bake until the eggs are set and the edges pull from the pan, ensuring a firm but soft interior. The inclusion of diced tomato adds mild freshness and moisture, while fontina cheese melts to give rich pockets of creaminess. The basil contributes a fresh herbal note complementing the richness of the eggs and cheeses.
These muffins can be served for breakfast or brunch alongside fresh fruit or a green salad. They hold well refrigerated for several days, offering an easy prepared protein option that rewarms nicely or can be eaten at room temperature. Chilling the assembled cups before baking helps them retain shape and texture.
Chilling the mixture in the fridge for at least an hour allows the bread to fully soak up the egg custard, resulting in a moist and cohesive muffin. Use a non-stick muffin tin and allow the muffins to cool briefly after baking for easy removal without sticking.
Ingredients
- 4 egg
- ¼ cup milk whole
- ½ teaspoon mustard powder dry
- ¼ cup Parmesan Cheese grated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 2 ½ cups bread sourdough, french bread, or white bread, cubed
- 1 tomato seeded and diced, small
- 1 cup ham 3 ounces, diced
- ½ cup fontina cheese , (4 ounces), cut into small cubes
- 2 tablespoons basil thinly sliced, fresh
Instructions
- In a bowl, whisk milk and dry mustard together until well blended. Add eggs, Parmesan cheese, salt, and pepper. In a separate bowl, combine bread, ham, tomato, cheese and basil.
- Spray a non-stick 12-cup muffin tin or 6-cup popover pan with cooking spray. Evenly load each cup with the bread mixture. Whisk the egg mixture again and pour it evenly over the bread mixture or until the cups are ⅔ full. Cover with plastic wrap and refrigerate for at least one hour or overnight.
- When ready to bake, take the tins from the fridge and preheat the oven to 350°F. Bake for 20-30 minutes until the eggs are set and begin to pull away from the sides of the tin. Cool the muffins in the tin for 5 minutes before removing. Enjoy warm, at room temperature, or store in the fridge. The muffins will keep for 3-4 days in the refrigerator.
Notes
- Refrigerate the assembled muffin cups for at least one hour or overnight for best custard absorption before baking.
- Store the baked muffins in an airtight container in the fridge for about 4 to 5 days to maintain freshness.
- These muffins can be enjoyed warm or at room temperature, making them versatile for make-ahead meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 68mg | 23% |
| Sodium | 360mg | 15% |
| Potassium | 69mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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