I grew up reading Dr. Seuss’ Green Eggs and Ham. It was one of my favourite books. So, I decided to pay homage to my childhood by reimagining the dish. Here is my take on this nutritious classic.
My baked egg cups or muffins are the perfect grab-and-go breakfast or snack! These handheld egg bites are so easy to make that you’ll be adding them to your breakfast repertoire. All you need is some eggs, ham, chives, cheese, salt and pepper and a little drizzle of olive oil.
If you’re looking for a meal prep idea, these gems can be made in advance, enjoyed for a few days and are definitely freezer friendly.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: Makes 12 egg cups or muffins
Ingredients:
12 large eggs
1 Tbsp olive oil
12 slices of ham (See Notes below)
3 Tbsp chives, finely chopped
3 slices of cheddar cheese, quartered
Salt and pepper to taste
Instructions:
Preheat the oven to 350F and grease a non-stick muffin tray (12 muffin capacity) with olive oil.
Line each of the muffin cups with a slice of ham. Then, carefully crack an egg into each of the muffin cups.
Sprinkle the chives over top and season with salt and pepper.
Place a square of cheese on top of each of the eggs.
Transfer the muffin tray to the oven and bake for 20 minutes or until the eggs are fully set. Serve and enjoy!
Notes:
Silicone Makes for Easier Cleanup: I have made this recipe using the standard non-stick muffin trays as well as their silicone counterpart. While both get the job done, and get it done well, the silicone muffin trays make for easier removal and overall cleanup.
Choosing a Cold Cut: For this recipe, I used Summer Sausage but Black Forest ham, honey ham, Capicola, mortadella, turkey or roasted chicken all work beautifully here. It’s really dealers choice!
Comments