Baked Eggs with Ham, Cheddar, and Chives
I was craving eggs for breakfast so after looking in the refrigerator, I made this easy recipe for baked eggs with ham, cheddar, and chives. These tasty baked eggs are simple and quick to make and the ingredient combinations are endless. My husband and I loved this ham and cheese baked egg recipe and devoured every last bite.
Baked Eggs with Ham, Cheddar, and Chives
Ingredients:
- Butter, to taste
- Ham, diced
- Cheddar cheese, diced
- Chives, diced
- 3 eggs
- 3 tsp milk
- Sea salt and freshly cracked pepper, to taste
- Cayenne, to taste
How to Make Baked Eggs with Ham, Cheddar, and Chives
Preheat the oven to 350 degrees. Coat a small ramekin with butter.
Add some ham, cheese, and chives to each buttered ramekin.
Crack an egg into each ramekin, being careful not to break the yolk.
Add the milk, remaining ham, cheese, and chives to the top of each ramekin and season them with sea salt, freshly cracked pepper, and cayenne, to taste.
Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 4-5 minutes or until the whites are set but the yolk remains soft.
Remove from the oven and serve immediately. Enjoy.
Equipment
- Small Ramekins or Baking Dishes
Ingredients
- Butter
- Ham diced
- Cheddar cheese diced
- Chives diced
- 3 eggs
- 3 tsp milk
- Sea salt and freshly cracked pepper to taste
- Cayenne to taste
Instructions
- Preheat the oven to 350 degrees. Coat a small ramekin with butter.
- Add some ham, cheese, and chives to each buttered ramekin.
- Crack an egg into each ramekin, being careful not to break the yolk.
- Add the milk, remaining ham, cheese, and chives to the top of each ramekin and season them with sea salt, freshly cracked pepper, and cayenne, to taste.
- Place onto a baking tray and cook for 5 minutes; Turn the oven to broil and cook for another 4-5 minutes or until the whites are set but the yolk remains soft.
- Remove from the oven and serve immediately. Enjoy.
Hi Pam, what a delightful way to start the day!! I love eggs for breakfast but now I really have a craving for a midnight snack…lol
Pam, I loved baked eggs, and thanks for the reminder…I know what I’m having in the morning!
Love that these are in individual servings!
Hi Pam,
I always forget about how easy and tasty these egg cups are! So many ways to do them too. Yours look delicious!!
XO Kris
Mmmmm that is not fair, this looks so good and I am off to have some blood tests done and I am not allowed to eat before hand!! Diane
What a great breakfast (and there’s that fork I’m in love with again!!).
mmmm…and with this hot weather, these are small enough to go into the toaster oven instead of the big ‘un!
YUM! I love the way you think when you have leftovers in your fridge, Pam! 🙂
You always come up with the best baked eggs!
Ooooohhhh… I wish I had one of those sitting in front of me right now!!!
I could definitely eat one of these… or all three… oh, who am I kidding. I would eat all three. Nom!
¡¡ Delicious !! this looks so good and very nice presentation!!
You always come up with the best egg dishes!
Oh my those sound wonderful!
Very good !
Kate.
You had me at “eggs”, looks like a good one folks. Richard
It looks like an easy breakfast. I love how you always have fresh strawberries around to go with your eggs. They only last about 12 minutes after they come through my door.
These are so cute… and they look delicious too!!!!
The perfect use of those lunch leftovers!
These are perfect for dining alone! My husband has never tried eggs and does not plan to 🙂
A nutritious and delectable breakfast!
That is one cool recipe! Easy yet tasty breakfast. Thanks.
You just inspired my breakfast with your opening to this post.
I have a pork butt smoking right now. Tomorrow morning – Baked eggs on top of pulled pork and potato hash. Thanks Pam!
Looks so great. I’m planning to try it tommorow for my next breakfast. Thank you Pam
Saw this breakfast idea and it looks great. Glad to have another use for those ramekins (I did not know that’s what they were called). Always a great joy to find yummy, simple recipes on your site– thanks.