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My mother used to make these all the time for my family, so I'm just carrying on the tradition. They're quick to put together, and while they're in the oven I go get ready for the day. My children loved them, even when they were toddlers. —Lisa Walder, Urbana, Illinois
This recipe is:
Quick
Nutritional Facts 2 eggs equals 238 calories, 15 g fat (7 g saturated fat), 452 mg cholesterol, 551 mg sodium, 3 g carbohydrate, 0 fiber, 22 g protein.
Originally published as Eggs in Muffin Cups in Simple & Delicious January/February 2009, p31
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Reviewed on Nov. 27, 2011 by 1275
I never thought of putting eggs to this use before! Instead of using sliced roast beef, I used sliced ham instead. Tastes just as good! I also added a sprinkle of cheese on top- delicious! This makes a cute and simple breakfast or even a light supper! For a variation, try whisking the egg, some cheese, salt and pepper and pour into "meat cup".
Reviewed on Apr. 28, 2011 by mummymom
This is one of my culinary concoction. I did not think that someone could hack my brain so amazingly! Bravo!
Reviewed on Apr. 11, 2011 by grandma-s
The recipe calls for 12 eggs yet you only use 6 for 6 servings!!!
Reviewed on Jan. 30, 2011 by amyjplatt@optonline.net
This was very good. I baked them at 350 degrees for 20 minutes and they came out fine. Just be sure the ham or whatever you choose to put on the bottom extends above the rim of the muffin tin as it is a bit difficult to remove them if you don't do that (as I found out). Next time I will put some grated Parmesan cheese on top.
Reviewed on Jan. 27, 2011 by ebers
I used deli sliced turkey instead of the beef. I put it in the oven when the temperature was at 135 degrees because I was hungry and wanted to get it going!! It turned out perfect. I cooked mine for 25 minutes. I will make this again!
Reviewed on Jan. 23, 2011 by aj anderson
I had to try this recipe as soon as I read it...We tried one scrambled and the other as suggested. I slightly preferred the scrambled, my husband liked both. Can't wait until company comes again so we can serve them!What a cute idea for Easter Breakfast too!
I had to try this recipe as soon as I read it...We tried one scrambled and the other as suggested. I slightly preferred the scrambled, my husband liked both. Can't wait until company comes again so we can serve them!
What a cute idea for Easter Breakfast too!
Reviewed on Jan. 22, 2011 by cemab4y
I use custard cups. Just spray on the Pam, then place a sliced ham in the bottom, and place a slice of cheese on the ham. crack the egg, and place it on the cheese. When the eggs are cooked, serve in the custard cups.
Reviewed on Jan. 13, 2011 by Lacywoodcox
I've made these many times but i used sliced ham and used swiss cheese delicious!!
Reviewed on Aug. 16, 2010 by valanddansmith
These went over very well in our family... I used honey ham which was perhaps a bit too sweet - next time I will use a smokier ham. They were so easy to make and turned out perfectly. Thanks for the great idea!!!
Reviewed on May. 19, 2010 by mary robertson
i used this recipe for a Sunday morning meeting of my Dispatch Center and would never do so again. the eggs looked great but were hard cooked with an almost plastic like film over the top that could be peeled off. they looked as lovely as your picture but were almost un-edible - if i had time and money to waste i would experiment but i think 20-25 minutes was too long and the temp too high perhaps for eggs.
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