Ham and Egg Brunch Cups


  • 8 slices deli ham
  • 8 large eggs
  • 1/3 cup pesto*
  • 8 cubes mozzarella cheese
  • 8 grape tomatoes or small cherry tomatoes
  • herbs to garnish


  1. I usually have the ham cut on a #1. You want it thin enough you can put it in the muffin pan but not too thin or it won't stand up. I usually ask to see a piece after they cut it and then kind of bunch it up in my pan to see if it will hold it's shape. So, take your muffin pans (or use ramekins). Fold a piece of ham in half and then half again. Put this down into the muffin cup and fan it out to make a bowl shape.
  2. Put about 1 teaspoon of pesto in the bottom of the ham cup. Add a cube of mozzarella cheese. Crack your egg on top of the pesto and cheese. Cut a tomato in half and put cut side up off to one side of the yolk. I sometimes add a smear of pesto to the top also. Sal and pepper to taste.
  3. Put these into a 350° oven for about 15-20 minutes. You still want the yolks kind of runny so watch them after 15 minutes to make sure they do not overcook. Cook just until the whites are no longer soft.
  4. Remove from pans carefully and serve while warm.
  5. *I have found that if I go to the salad bar at the grocery store I can buy exactly the amount of tomatoes, pesto or any other ingredients that I only need a few of for just pennies of what it would cost to buy a whole container in the produce section. I bought 4 cents worth of spinach leaves last week to put inside a chicken roulade roll and saved about $2.50 doing so.