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Breakfast Buttercups

egg cup

I follow a lot of cooking blogs and this was something I stumbled across on The Bitten Word. Originally, the recipe is from Cook's Country. I made just a few modifications. I'm always looking for ways to spice up breakfast and these just looked fun to make :) Who doesn't love ham, egg, and cheese?


10 medium eggs

10 slices thin white sandwich bread, crusts removed (I used Pepperidge Farm Very Thinly Sliced White Bread)

4 tablespoons unsalted butter, melted

10 thin slices cheddar cheese (about 5 ounces)

5 thin slices deli Black Forest ham (about 5 ounces), halved crosswise

Salt and pepper


Adjust oven rack to upper-middle position and heat oven to 375 degrees. Place eggs in large bowl and cover with hot tap water. Let sit 10 minutes. Grease muffin tin with some of the melted butter.

Meanwhile, roll bread as thin as possible with rolling pin and press into cups of 12-cup muffin tin, leaving 2 center cups empty.

Layer the bread with ham and cheese. Crack 1 egg into each cup and season with salt and pepper.

Return muffin tin to oven and bake until egg whites are barely set and still appear slightly moist, 14 to 18 minutes. Transfer pan to wire rack and cover tightly with aluminum foil. Let sit 5 minutes. Serve immediately.

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