Last weekend my girlfriend Andrea asked me to share a good egg casserole recipe.
I like this baked omelette with ham and gruyere from Against All Grain–it’s good and not too labor-intensive. But when it comes to cooking eggs in an oven–these baked ham and egg cups are my all-time favorite.
This recipe is tried and true–passed down to me from my girlfriend Molly. She makes these anytime we brunch at her place. And serves them with berries and cinnamon crumb coffee cake–and mimosas. Yum.
I made these for the boys for dinner last night–with fried potatoes and fruit. And everybody cleaned their plates. Boom.
Baked ham and egg cups are easy and healthy–and they look fancy. So get after it. Host a Valentine’s Day (or a Gal-entine’s Day! For all the gal-pals in your life!) Brunch for all the people you love this weekend. Or just make them for your fam–a little breakfast for dinner action one night next week.
And Happy Love Day to all of you. We’re all about the crazy love around here this weekend. XOXO.
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Preheat your oven to 400 degrees. Grease your muffin tin–I use a coconut oil spray. Place a thicker piece of ham in each muffin cup–or two pieces if your ham is sliced thin.
Crack one egg into each ham cup. Sprinkle some chopped green onions on top–and a little salt and pepper to taste.
Bake for 15 minutes, or however well-done you like your eggs. I don’t like mine runny–so it normally takes closer to 20 minutes to cook them all the way through.
You can scramble your eggs first, if you want. And throw any other ingredients into the scramble–mushrooms, peppers, spinach, cheese, whatever. It would all be good. Or you can douse them in Tabasco like Danny does, if you like a little kick.