{Ham + Egg Flower Cups}

These handy portioned meals are another great way to enjoy whatever veggies you have kicking around in the refrigerator. All you need is a dozen farm fresh eggs, and a handful of ingredients to get these underway.

These veggie-filled cups are great for getting kids involved in the kitchen. They are also freezer friendly and make for a perfect on-the-go breakfast– everything you could ask for in a back-to-school recipe!

Thank you to Jessica Musslewhite for creating this delish recipe for us with our garden veggies. We are certainly looking forward to a plate of these fresh from the oven! Hope you all get a chance to enjoy them.

Ham and Egg Flower Cups


  • 1 dozen large eggs
  • 1/4 cup milk
  • 12 slices black forest ham
  • 1 cup shredded cheddar cheese
  • 1/4 cup diced green onions
  • Veggies of your choice, sliced or chopped as needed


  • Pre-heat the oven to 400°F and spray a muffin pan with cooking spray.
  • Line each cup with a slice of black forest ham.
  • In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the cheese, green onions, and salt/pepper to taste.
  • Divide egg mixture evenly between 12 muffin tins and layer in veggies in the design of a flower pattern. Get creative! If you don’t have time to make a design, simply add your chopped veggies to the egg mixture. 
  • Bake until eggs are set, 20-25 minutes. Let cool slightly to ensure eggs are set before removing from the pan to serve.


Freezer friendly for quick on-the-go breakfast!