Rating: 4 stars
82 Ratings
  • 5 star values: 47
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 7
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
20 mins
bake:
18 mins
stand:
3 mins
total:
41 mins
Servings:
8
Yield:
8 egg cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat eight 2 1/2-inch muffin cups with cooking spray. Gently press a ham slice onto the bottom and up the sides of each prepared muffin cup, carefully ruffling the edges of ham. Divide cheese among the ham-lined muffin cups.

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  • Break an egg into a measuring cup and slip egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. If desired, spoon 1 teaspoon of the pesto onto each egg. Top with tomato halves.

  • Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups.

Nutrition Facts

145 calories; fat 10g; cholesterol 202mg; saturated fat 3g; carbohydrates 2g; insoluble fiber 1g; sugars 1g; protein 11g; sodium 413mg.
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