Ham, Egg and Cheese Cups

I had my eye on these Prosciutto Egg Cups from the moment I opened Nichole's email submission for the recent Breakfast Swap. The name alone grabbed me but then I read her post and saw how easy they were to make and I was sold.

I've actually been making these for a few weeks now but I didn't want to post about them until after the swap reveal. Since I don't keep prosciutto on hand I subbed regular deli ham. It worked just fine. I've experimented with various cheese as well, based on what we have easily accessible in the fridge. I always have American cheese for Baby Girl so I used that once. In this version I used a fun cheddar-like cheese we got after sampling it at the supermarket. Use whatever you like and have on hand.

What makes these stand out for me is the Italian seasoning. The first time I made these and took my first bite I was floored by the flavor. Silly me had forgotten about the Italian seasoning I'd just sprinkled on a mere 17 minutes earlier. That surprise flavor elevates these to another level.

I've yet to make these in advance and reheat them, but I'm sure they would do so beautifully. Thanks for submitting this awesome recipe, Nichole!

Ham, Egg and Cheese Cups
Adapted from Arepas to Zwetschgen via The Cookaholic Wife

Non-stick cooking spray
6 slices prosciutto or ham
Shredded cheese (mozzarella, cheddar, American, Swiss, etc.)
Dried Italian seasoning
6 large eggs
Salt and pepper

Preheat the oven to 375. Liberally spray a muffin tin with non-stick cooking spray.

Arrange each slice of prosciutto (or ham) in the muffin tin, covering the bottom and coming up the sides. Add a pinch of so of the cheese and a dash of the Italian seasoning. Crack one egg into each muffin cup and sprinkle with salt and pepper.

Bake for 15-18 minutes. 15 minutes will result in a semi-runny egg and 18 minutes will result in a fully cooked egg. Allow to cool in the pan for 2 minutes, then run a butter knife around the edge of each cup and gently remove the eggs from the muffin pan.

How to Microwave an Egg

In an effort to eat a healthier breakfast during the work week I've rediscovered English muffins. There are so many healthy varieties these days, most with high dietary fiber and protein as well as whole grains. I've been alternating between toasting them and adding peanut butter and sliced banana, and wanting something more savory like a breakfast sandwich. I love a good egg sandwich but I didn't know how to make one at work since we don't have a stove. Enter the microwaved egg.


I admit I was a bit skeptical, but the ladies on my cooking board assured me this was totally doable. And now that I've done it I realize this is how most delis make eggs for their breakfast sandwiches. Not only is it easy, the lack of butter in the cooking makes it a healthier option.

Now that I know how easy this is to do I'm thinking of adding cooked veggies to the egg before microwaving to make a mini omelet. The possibilities are endless - veggies, meat or cheese would all work well.

How to Microwave an Egg

1 egg
Cooking spray
Salt and pepper
Optional - cooked veggies, shredded cheese, cooked breakfast meat

Spray a ramekin with cooking spray. You want to chose a ramekin that's roughly the same size as the bread/English muffin/bagel you will be using to make the sandwich.

Crack the egg into the ramekin. Gently scramble with a fork. Add salt and pepper to taste and any of the optional add-ins.

Cover the ramekin with a paper towel and microwave for 30 seconds to 1 minute, depending on the power of your microwave. My work microwave takes 30 seconds, while the one at home takes 1 minute. Remove from the microwave and flip the egg over. It will NOT be fully cooked at this point. Cover with the paper towel and return to the microwave for 20 seconds to 35 seconds more, again depending on the power of your microwave.

Remove the ramekin from the microwave (careful, it will be hot) and run a knife around the edge of the egg to loosen. Add to your breakfast sandwich and enjoy.