Baked Egg Cups

Baked Egg Cups

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 6 Servings

Calories per serving: 106

Fat per serving: 7 g

Baked Egg Cups

Strapped for time in the morning but still want the family to start the day with a good breakfast? Prepare these Baked Egg Cups the night before and reheat for a quick weekday breakfast.


  • 6 thin slices ham
  • 18 baby spinach leaves
  • 6 tsp crumbled goat cheese 30mL
  • 6 eggs
  • 6 tsp milk (1%) 30mL
  • 2 tsp finely chopped chives 10mL
  • 1/8 tsp black pepper 0.5 mL


  1. Spray bottoms and sides of 6-cup muffin tin with cooking spray. Line inside of each muffin cup with ham. Place three spinach leaves over ham, then 1 tsp (5 mL) goat cheese over spinach. Carefully crack an egg over top. Spoon 1 tsp (5 mL) milk over each yolk. Sprinkle chives and pepper over top.
  2. Bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove.



* Instead of muffin tin, use six 1/2-cup (125 mL) ramekins or custard cups.

* Instead of spinach, use kale.

* Instead of ham, use smoked salmon.

* Instead of goat cheese, use feta cheese or grated hard cheese of your choice.

* Omit goat cheese. Over spinach leaves, place thin slice of tomato and slice of large white or cremini mushroom.

* Omit ham. Use more spinach leaves or a large kale leaf to line muffin cups.

* Omit goat cheese and milk; sprinkle grated Parmesan or Cheddar cheese over each egg before baking.


The following two tabs change content below.
Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You'll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you've always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada's best places to shop.