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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 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.
Reviewed on May. 14, 2010 by osha2012
What a great base idea for so many variations. I took sliced turkey, roast beef and ham, mixed and matched different variations using whole eggs or scrambled and variations of cheese as well. I ended up with 12 different cups in one tray. I even varied the spices I put on top of them. I did this for Mothers Day for my wife, sister-in-law and Brother in law. The favorite variation was the Roast beef - Blue Cheese, whole egg and italian seasoning.
Reviewed on May. 04, 2010 by Louba
I forgot to mention that I make it without the cheese.
I make this recipe using bologna. It is so good!
Reviewed on May. 04, 2010 by jawilkin
I make this recipe for Holiday mornings, and when my kids are home. They don't get get their "baked eggs" any other time
Reviewed on May. 04, 2010 by McDucky
I'm sorry I forgot to mention I always use Black Forest Ham or Maple Sugar Hambessie
I'm sorry I forgot to mention I always use Black Forest Ham or Maple Sugar Ham
bessie
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