Eggs Benedict Cups Recipe

Effortlessly impress your brunch guests with these delightful Eggs Benedict Cups! This make-ahead recipe is perfect for large crowds and offers endless customization options – swap out the ham for bacon or sausage, experiment with different cheeses like Gruyere or cheddar. Serve these savory baked eggs nestled in perfectly toasted English muffins for a truly unforgettable brunch experience.

Prep Time 5 mins

Cook Time 15 mins

Calories 193.2 kcal

Protein 20g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Eggs Benedict Cups

6 large eggs
6 slices of cooked ham (about 2 inches x 2 inches each)
3 slices Swiss cheese (about 1 ounce each)
6 tablespoons heavy cream
1 tablespoon grated Parmesan cheese

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How to Make Eggs Benedict Cups

Preheat oven to 450°F (232°C).
Spray a 12-cup muffin tin generously with nonstick cooking spray.
Place 1 thin slice of cooked ham (approx. 2 inches x 2 inches) into each muffin cup, forming a nest.
Top each ham slice with ½ slice of Swiss cheese (approx. 1 ounce).
Carefully crack one large egg directly onto each ham and cheese base.
Pour 1 tablespoon of heavy cream over each egg.
Sprinkle each with a pinch of grated Parmesan cheese (about 1 teaspoon per cup).
Bake for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Let the Eggs Benedict Cups rest for 5 minutes before carefully removing them from the muffin tin.
Serve immediately on toasted English muffins. Garnish with fresh herbs (optional).