All-in-one meals make sense to me. Especially when the flavor combinations pair really well like ham, cheese and eggs. They remind me of farm to table food. Ham, cheese and egg cups is a great twist on breakfast. I used sliced ham for these cups, but partially-cooked bacon would work nicely too! I haven’t tried it with bacon yet, but my instincts tell me that cooking the bacon at least halfway through (if not more) is required. The cheese and eggs are a dense mixture and I know that the bottom of the bacon will not get crispy. Honestly, this is the type of meal that could be made with so many different combinations of food and even leftovers.

To make a ham, cheese and eggs cup you’ll need:

1 Ramekin

1/4 cup grated cheese (your choice, I would suggest Pepper Jack, Gruyere or Swiss)

2 eggs

2 slices of cooked ham

a small handful of diced fresh tomatoes

1 tablespoon of pesto for freshness

Assemble all the ingredients (see below) and baked in a 400 degree oven until the eggs are cooked and the cheese is melted, about 15-20 minutes.

Below are the step by step photos, enjoy!

Tip – I always break eggs into a separate bowl before adding it to whatever I am making. Trying to fish out a small piece of eggshell is nearly impossible.