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Baked Eggs & Mushroom in Ham Cups

(recipe, Deanna Dudney)

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  1. 6 oz. fresh mushrooms, finely chopped
  2. 2 Tbsp. shallot, minced, ½ ounce
  3. 1 Tbsp. butter
  4. ¼ tsp. salt
  5. ⅛ tsp. pepper
  6. 1 Tbsp. sour cream
  7. 6 thin slices ham (I used round "deli" thin packaged slices)
  8. 6 eggs


  1. Cook mushrooms and shallots in butter with salt and pepper until liquid has evaporated.
  2. Remove from heat and stir in sour cream.
  3. Fit 1 slice of ham into each of 6 oiled (I used non-stick spray) muffin tin cups. It's ok for the ham to stick up and over edges (mine were a little too small), it will shrink down a bit.
  4. Divide mushroom mixture among the ham cups and spread gently into bottom. A finger works well for this. This will help hold the ham up when adding the egg.
  5. Crack one egg into each cup (they will be very full) and sprinkle top with a little salt and pepper.
  6. Bake at 400º for 15 minutes until whites are cooked, but yolks are still a little runny. Check before the 15 minutes are up. My yolks were soft in some spots, but starting to get well done in others.
  7. Carefully remove from pan. I used a soup spoon to scoop them out, using a butter knife in my other hand to help push them onto the spoon.
  8. Per Cup: 130 Calories; 8g Fat; 12g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs