5 from 12 votes
Egg Muffin Cups (with Ham and Cheese)
These Egg Muffin Cups combine eggs, milk, and dry mustard with Parmesan cheese, salt, and pepper, along with cubed bread, diced ham, tomato, fontina cheese, and fresh basil. The mixture is set in a muffin tin and refrigerated before baking, resulting in savory, sliceable muffins featuring a tender egg custard with flavorful bread and cheese pockets. They can be enjoyed warm or at room temperature and keep well for several days, making them convenient for preparing ahead.
Prep Time
20 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings:
12
muffins
Calories:
83 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 83
% 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.