HAM AND EGG BRUNCH CUPS

Ham and Egg Brunch Cups are super simple and so delicious! Puff pastries are filled with a sweet mustard glaze, ham, cheese, and eggs, and baked in muffin cups! The perfect pick-up brunch.

INGREDIENTS

• 1 (17.3 ounce; 2 sheets) package frozen puff pastry
• ½ cup Musselman’s Apple Butter
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 16 slices honey ham
• 1 cup shredded Gruyere cheese
• 6-8 eggs
• 2 tablespoons melted butter
• chopped fresh parsley to garnish (optional)

INSTRUCTIONS

1. Thaw puff pastry according to package instructions. Spray a standard muffin tin with non-stick cooking spray and preheat the oven to 425°F.
2. Whisk together the apple butter, honey, and mustard.
3. Cut each thawed sheet of puff pastry into quarters and generously brush with the apple butter sauce. Place 2 slices of ham on each piece.
4. Next place the pieces into the muffin tin, gently pressing the puff pastry into the muffin cups (it will expand to fill the cups when baking so you just need to be sure to make a well).
5. Sprinkle ⅛ of a cup of shredded cheese into each cup.
6. If you prefer scrambled eggs (easier), beat 6 eggs with a whisk until they are fluffy and divide evenly between the cups. If you like over easy, medium, or hard eggs, you’ll need to gently push each cup a little further into the tin to make a deeper well.
7. Carefully crack an egg into each cup.
8. Brush the edges of each pastry with the melted butter.
9. Bake for 10 minutes at 425°F. Reduce the heat to 375°F. Bake for about 15 minutes for scrambled eggs. Over easy needs 20-25. If your puff pastry starts to look too brown but you are worried your eggs aren’t cooked through, you can tent with foil while you continue baking.
10. Let the cups cool for 2-3 minutes before carefully removing them from the pan. Garnish with fresh chopped parsley and serve warm.

FULL READING : https://www.sugardishme.com/ham-egg-brunch-cups/

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