Black Forest Ham & Egg Cups

Delicious finger food recipe idea that can be served for any meal. Serve one egg cup for breakfast to provide your clients with ~11 grams of protein or 2 for lunch/dinner entree at 21 grams of protein. Menu serving idea is to serve with fried potatoes, buttered whole grain toast and sliced tomato slices.

Serving Size: 2 each (152 g/5.3 oz) Yield: 25 Portions

Cook Time: ~13 minutes Cook Temperature: 350’F/177’C

Step	Ingredients	Metric Weight	Metric Volume	Imperial Weight	Imperial Volume
2	​Green Onions, fresh, sliced into rings	94 g	-	3.3 oz	-
3	​Black Forest Ham, sliced, 17.6 g each	880 g	-	1 lb 1oz	-
4	​Large Eggs, in shell	50 each	-	50 each	-
4	​Salt, table	2.43 g	2 ml	0.09 oz	1/2 tsp
4	​Black Pepper, ground	1.14 g	2 ml	0.04 oz	1/2 tsp

Preparation Steps to use:

Wash hands before beginning preparation and sanitize surfaces/equipment.

1. Preheat convection oven to 350’F/177’C. Lightly spray muffin pan(s) with cooking spray.

2. Wash green onions and slice into rings. Set aside until service.

3. Press 1 slice of black forest ham (17.6 g/0.6 oz) into each muffin cup.

4. Gently crack eggs one by one directly into the ham cup or crack into a small measuring cup and carefully pour into ham cup. Sprinkle with salt and pepper.

5. Bake ham egg cups in preheated oven for ~10-13 minutes or until eggs are set and cooked through. CCP-Cook to internal temperature of 165’F/74’C for a minimum of 15 seconds. Remove from muffin pan(s) and transfer to a 2” deep insert pan and cover with lid. CCP-Hold at >140’F/60’C until service.

6. At point of service, garnish with sprinkling of sliced green onions.

7. Serve 2 Black Forest Ham Egg Cups per serving.

CCP-Maintain >140’F/60’C for a maximum of 4 hours. Temperature should be taken every 2 hours during holding.

CCP-COOL: Product must reach 140’F/60’C to 70’F/21’C within 2 hours and 70’F/21’C to 40’F/4’C within 4 hours.

CCP-REHEAT to an internal temperature of 165’F/74’C within 2 hours held for at least 15 seconds-one time only.

NOTE: Refer to local or regional public health regulations for any hot holding time limits.

Nutritional Information Per Serving: 2 each (152 g/5.3 oz)

​Calories	​% of Calories from Protein	Protein	Carbohydrate	Total Fat	​Saturated Fat	Trans Fat	Cholesterol	Total Sugars	Total Dietary Fiber	Sodium	Potassium	Calcium	Iron	Vitamin A	Vitamin C
180 kcal	47%	21 g	3 g	2 g	3.5 g	0 g	435 mg	0 g	0 g	450 mg	200 mg	50 mg	2.25 mg	211.32 RE	0 mg

The material provided on this website is designed for general educational purposes only. The content is not intended to be a substitute for medical treatment. Always seek the advice of a physician, registered dietitian, or other qualified healthcare provider with respect to any questions you may have regarding your nutritional requirements. The information presented in this site cannot be re-used without the expressed written consent of Cherie Furlan-Craievich at cherieconsultantrd@gmail.com.