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Cheesy Ham, Egg and Stuffing Breakfast Cups

Cheesy Ham, Egg and Stuffing Breakfast Cups
Grace Parisi / Grace Parisi
Cook Time:
35 mins
Prep Time:
5 mins

Chef notes

Making eggs for a crowd can be a little daunting. It’s hard to cook more than a few at a time, leaving some unlucky, hungry folks waiting while others eat theirs with guilty (or not) relish. Baking eggs all at once is my favorite solution. A little leftover stuffing, half-a-dozen eggs, some ham and cheese and you can have a knock-out brunch dish in just a few minutes. For a vegetarian option, these can be made without the ham. Just be sure to butter your muffin cups really well and use large (not extra-large) eggs. 


  • Softened butter for the pan
  • cups prepared stuffing
  • 6 thin slices ham, cut into 4-inch squares
  • 6 large eggs
  • 6 tablespoons shredded pepper jack cheese
  • Salt and freshly ground pepper



Preheat the oven to 375° and generously butter 6 standard muffin cups. Place a 1/4-cup mound of the stuffing onto each slice of ham and ease into the muffin cups, ham side down. Press the stuffing into the bottom and up the sides in a thin even layer, making a cup. Bake until dry and lightly golden, about 20 minutes.


Crack the eggs into the stuffing cups and top with the cheese. Season with salt and pepper and bake until the whites are just set and the yolks are still runny, about 12 minutes. Let cool for 2 minutes, then run the tip of a knife around the edges to loosen and using a spoon, carefully scoop the muffins onto a platter. Serve immediately.

Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.