Baked Egg Cups

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6 thin slices of ham
18 baby spinach leaves
6 tsp crumbled goat cheese
6 egg
6 tsp milk
2 tsp finely chopped chives
1/8 tsp black pepper


  1. Preheat oven to 350°F (180°C).
  2. Spray bottoms and sides of 6-cup muffin tin with cooking spray. Line inside of each muffin cup with ham.
  3. Place 3 spinach leaves over ham, then 1 tsp (5 mL) goat cheese over spinach.
  4. Carefully crack an egg over top. Spoon 1 tsp (5 mL) milk over each yolk. Sprinkle chives and pepper over top.
  5. 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 tins, use six 1/2-cup (125 mL) ramekins or custard cups.
  • Instead of spinach, use kale.
  • Instead of sliced ham, use shaved ham.
  • Instead of ham, use smoked salmon.
  • Instead of goat cheese, use feta cheese, cream 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.
  • Instead of chives, use chopped fresh herbs of your choice.