Ham and Cheese Brunch Cups
Elevate your breakfast routine with these savory Ham and Cheese Brunch Cups, the ultimate solution for effortless entertaining or a quick weekday meal prep. These delightful handheld treats combine a buttery, golden crust with the classic trio of salty ham, melted cheese, and perfectly set eggs. Whether you are hosting a festive spring brunch or looking for a high-protein “grab-and-go” option, these versatile cups deliver a sophisticated touch without the hours of kitchen labor. By using a muffin tin to create individual portions, you ensure every guest gets a beautiful, self-contained savory pastry that looks as good as it tastes.
Ingredients
For the Pastry and Filling:
-
Puff Pastry: 2 sheets (thawed according to package directions).
-
Deli Ham: 1–2 cups of spiral-sliced or honey-roasted ham, diced (or 12 thick-cut slices if lining the cups with ham).
-
Eggs: 12 to 18 large eggs (depending on muffin tin size).
-
Cheese: 1 cup shredded Swiss, Gruyère, or sharp Cheddar.
-
Egg Wash: 1 egg beaten with a splash of water.
For the Optional Creamy Cheese Sauce:
-
Butter: 2 tablespoons.
-
All-Purpose Flour: 2 tablespoons.
-
Whole Milk: 1 cup.
-
Salt & Pepper: To taste.
-
Fresh Chives: Chopped, for garnish.
Step-by-Step Instructions
-
Prepare the Base: Preheat your oven to 375°F (190°C) and generously grease a standard muffin tin with non-stick cooking spray. Roll out your thawed puff pastry sheets on a lightly floured surface and cut each sheet into 9 equal squares.
-
Create the Cups: Gently press each pastry square into the wells of the muffin tin, allowing the corners to hang slightly over the edges. If you prefer a low-carb version, skip the pastry and simply line each well with a thin slice of deli ham to form a “basket.”
-
Layer the Flavors: (Optional) If using the cheese sauce, whisk together melted butter and flour over medium heat, slowly adding milk until thickened. Stir in a handful of cheese. Spoon a small amount of this sauce or a sprinkle of plain shredded cheese into the bottom of each pastry cup.
-
Add the Eggs: Carefully crack one whole egg into each cup. If you prefer a more uniform texture, you can whisk the eggs in a bowl first and pour the mixture evenly into the cups.
-
Top and Season: Sprinkle the diced ham over the eggs. Season with salt and pepper, then brush the exposed pastry edges with the egg wash to ensure a glossy, golden finish.
-
Bake to Perfection: Place the tin in the oven for 12–15 minutes for a runny yolk, or 18–20 minutes if you prefer the yolks fully set. Let the cups rest for 2 minutes before using a butter knife to gently lift them out of the tin. Garnish with fresh chives and serve warm.
Customizing Your Brunch Cups
One of the greatest strengths of this recipe is its adaptability to different palates and dietary needs. For those who enjoy a bit of heat, a sprinkle of crushed red pepper flakes or a dash of hot sauce inside the cup can transform the flavor profile. If you want to incorporate more vegetables, finely diced bell peppers, sautéed spinach, or sliced green onions make excellent additions that pair beautifully with the saltiness of the ham.
The choice of cheese also plays a significant role in the final dish. While Swiss and Gruyère offer a sophisticated, nutty flavor reminiscent of a classic French Quiche, sharp Cheddar provides a familiar, comforting tang. For a Mediterranean twist, try using crumbled feta and replacing the ham with sun-dried tomatoes and olives. Regardless of the fillings you choose, the key is to avoid “wet” ingredients like fresh tomatoes unless they are seeded, as excess moisture can lead to a soggy pastry base.
Professional Tips for Success
To achieve professional-quality results, pay close attention to the preparation of your muffin tin. Even with non-stick pans, eggs and cheese have a tendency to bond to the surface; using a high-quality cooking spray or even silicone liners can save you significant cleanup time. If using puff pastry, ensure it is cold but pliable when you work with it. If the dough becomes too warm and sticky, it won’t achieve those signature flaky layers during the baking process.
Another secret to the perfect brunch cup is the “rest” period. While it is tempting to serve them immediately, allowing the cups to sit for just a few minutes after they come out of the oven helps the egg structure firm up and makes them much easier to remove from the pan without breaking. If you find your pastry browning too quickly before the eggs are set, a loose tent of aluminum foil over the top for the last five minutes of baking will protect the edges while the centers finish cooking.
Storage and Reheating Guide
These ham and cheese cups are a dream for meal prep because they store and reheat remarkably well. Once they have cooled completely to room temperature, place them in an airtight container. They will stay fresh in the refrigerator for up to four days. For longer storage, you can wrap them individually in plastic wrap and freeze them for up to two months—simply thaw them in the fridge overnight before reheating.
To maintain the crispness of the puff pastry when reheating, the oven or an air fryer is your best friend. Heat them at 350°F for about 5–8 minutes until the center is hot. If you are in a rush, a microwave will work (30–45 seconds on high), though the pastry will lose its crunch. To mitigate this, place a paper towel underneath the cup in the microwave to absorb any escaping moisture, ensuring your quick breakfast remains as delicious as it was the day it was baked.
