Wake up to a sunny breakfast with these fun Ham and Egg Cups. Baked in Hash Brown nests with Parmesan cheese and bright basil pesto, they are the perfect start to your day.
Disclosure: This post is made possible by Egg Farmers of Alberta. All opinions and experiences are my own.
Looking for some more tasty and unique ways to enjoy eggs? Check out one of our family’s favourite appetizers; Zesty Nacho Deviled Eggs…they’re not your mother’s deviled eggs! However, these perfectly Pickled Eggs ARE my mother’s eggs. They’ve been in the family for a few generations, at least.
Ham and Egg Cups But Gimme Hash Browns
Most people believe getting a good start to the day involves a hearty, filling breakfast but I have one more requirement; it also has to be delicious!
These Ham and Egg Cups are baked in scrumptious little hash brown nests flavoured with a bright pesto and just a smidgen of grated Parmesan cheese. The best part is…they are crazy easy to make and are ready in under an hour.
Egg Farmers of Alberta
Did you know Alberta has over 170 registered egg farms dedicated to providing Albertans with fresh, local eggs?
In Canada, locally produced eggs are nationally certified through Egg Quality Assurance™ mark (EQA™ for short). This EQA assures the eggs are produced with strict food safety and animal welfare standards.
Eggs, the Perfect Food
Eggs are one of the few foods considered to be a complete protein, because they contain all 9 essential amino acids. One large (53 g) Grade-A egg contains 6 g of protein and only 70 calories.
Additionally, eggs also contain many vitamins (A, D, E, B12 plus folate), and minerals (Iron, Selenium) as well all Lutein, Zeaxanthin, and Choline.
Did you know that when you feed a laying hen a flaxseed rich diet, they produce eggs that are high in Omega-3 eggs! Omega-3s are a type of (healthy) polyunsaturated fat which is great for your heart.
How to Make Ham and Egg Cups
Let’s face it. Shortcuts around breakfast time are an egg-cellent idea. To save time, hash browns make up the base of these Egg Cups. Both thawed frozen grated hash browns or reconstituted dried hash brows will work.
Place the hash browns in a large bowl and add the pesto, Parmesan cheese, green onions, and a beaten egg. Season with salt and pepper. Next, gently mix it all together, taking care not to break up the hash browns.
Divide the hash brown egg mixture between six jumbo muffin cups in a pre-greased muffin pan. Use your hands to evenly mold the mixture to the bottoms and sides of the cups.
Don’t worry if the mixture pushes above the muffin tin, that is completely okay! Bake the hash brown nests in a 375 F oven for ten minutes or until they just start turning a nice golden brown.
Remove the muffin tin from the oven (reduce temperature to 350 F) and place a slice of ham inside every hash brown cup. Carefully crack an egg into each cup. Season with salt and pepper to taste then bake for another 15-20 minutes, or until the egg has reached desired doneness.
To remove the Ham and Egg cups from the muffin tin, run knife around inside of each muffin cup, then remove. Lift the nests onto individual serving plates and garnish with fresh chives or parsley.
Ideas for Breakfast Sides
These Ham and Egg Cups make a hearty breakfast all on their own. However, I like to serve fresh cut fruit, toast and jam or extra ham with them.
As with any full nutritious breakfast, I also love fresh squeezed orange or grapefruit juice. It is a special treat we only serve on weekends at our house. Don’t forget the coffee, it’s an essential part of a complete breakfast!
Can I Make and Freeze Ham and Egg Cups?
Ham and Egg cups are the perfect make ahead breakfast idea because they freeze so well. To freeze: Bake as directed, then allow them to cool to room temperature.
Place the cooled cups in a large freezer bag and remove as much air as you can before sealing it. They will keep in the freezer like this for up to 3 months.
How Long Will Ham and Egg Cups Keep in the Fridge?
No more skipping breakfast! Prepping these on the weekend is a lifesaver because they’ll last all week (4-5 days) in the fridge.
Now I no longer get hangry around 11:30 am because I’ve had a satisfying breakfast to start the day.
How to Reheat Ham and Egg Cups
To reheat from frozen: Thaw overnight in the fridge then heat in the microwave in 30 second increments so as not to over heat the eggs.
To reheat from the fridge: Heat in a microwave in 30 second increments so as not to over heat the eggs.
- 3 cups grated hash browns; thawed from frozen or reconstituted
- 100 g shaved or thinly sliced ham
- 2 tbsp pesto
- 1/2 cup Parmesan cheese; finely grated
- 1/4 cup green onions; sliced
- 7 eggs
- salt and pepper
- 2 tbsp fresh chives; chopped
- 2 tbsp parsley; chopped
- Grease a jumbo muffin tin with butter and pre-heat oven to 375 F.
- Place hash browns in a large bowl and add Parmesan cheese, green onions, pesto, and one egg. Season.
- Stir well to combine but also carefully so as not to break up the hash browns.
- Divide hash brown mixture evenly between the six jumbo muffin cups and press it evenly along the sides and bottom so as to form a cup. It's okay if the hash browns are taller than the muffin tin.
- Bake for 10 minutes. Remove from oven. Reduce oven temperature to 350 F.
- Place a small slice of ham inside the cup along the edge. Repeat for all six cups.
- Carefully crack an egg into each cup. Season with salt and pepper.
- Bake for another 15-20 minutes or until the egg has reached desired level of doneness.
- Remove from oven and loosen the nest edges from the sides of the tin using a butter knife.
- Lift the nests onto individual serving plates and garnish with fresh chives or parsley.
Amount Per Serving: Calories: 480Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 236mgSodium: 1116mgCarbohydrates: 35gFiber: 3gSugar: 1gProtein: 17g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.