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Baked Eggs with Ham, Cheddar, and Chives

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

Baked Eggs with Ham, Cheddar, and Chives

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.

Baked Eggs with Ham, Cheddar, and Chives

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.

Baked Eggs with Ham, Cheddar, and Chives

 

Baked Eggs with Ham, Cheddar, and Chives

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Servings: 3
Author: Pam / For the Love of Cooking

Equipment

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.
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28 Comments

  1. 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

  2. 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

  3. 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.

  4. 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!

  5. 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.