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Ham Cups and Eggs

Ham Cups and Eggs

Chef Ernie

"This is a very simple recipe that came out of the hard times of the Great Depression. It uses few ingredients and inexpensive ingredients (leftovers work well). My family of six loves this meal. It is a great way to use up leftover mashed potatoes and ham from a Sunday dinner. Add some Hollandaise sauce and it's almost eggs Benedict. Add and adapt the recipe to use up odds and ends in the fridge. Great meal for a Monday! Leftover chives or shredded cheese...add them to the potatoes. The recipe begs you to be creative and use up what you have. Garnish with parsley, grated cheese, or chopped scallions."
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40 m servings 361 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 233 mg
  • 78%
  • Sodium:
  • 1023 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom of a 12x12-inch casserole dish with butter.
  2. Spread mashed potatoes into the bottom of the prepared casserole dish to a depth of about 2 inches. Press ham slices into the mashed potatoes to form cup shapes. Break an egg into each ham cup. Dot mashed potatoes with butter. Sprinkle with parsley.
  3. Bake in the preheated oven until eggs are set, 25 to 30 minutes. Scoop ham cups and mashed potatoes onto serving plates and drizzle with Hollandaise sauce.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 10
  1. 10 Ratings

Most helpful positive review

I baked these in small individual casserole dishes which worked great. Packed in the potatoes, used a custard cup to make the “well,” pressed in the ham, added the egg, and that was it. I serv...

Most helpful critical review

nothing special

Most helpful
Most positive
Least positive

I baked these in small individual casserole dishes which worked great. Packed in the potatoes, used a custard cup to make the “well,” pressed in the ham, added the egg, and that was it. I serv...

With lots of shredded cheddar and chives, gave a nice flavor combination. Easy to make, looked good on the table.

I didn't have ham slices, so I cooked bacon and crumbled it. My husband raved about this casserole and wants it again and again. Thanks.

Fantastic! Made it just like the recipe using leftovers from Thanksgiving and my wife said it was the best breakfast she has ever had. Very tasty!

Made these in an oversized muffin tin (6 muffins) with leftover mashed potatoes and diced ham. No parsley, just salt and pepper. Used Trader Joe's prepared hollandaise - couldn't have been easie...

nothing special

This recipe is about as simple as it gets and it is delicious.. As suggested I used up all the left overs in the fridge except for the smoked salmon. I even put some crumbled blue cheese in the ...

Pretty good! I think the individual cups is a great idea, as mine was pretty goopy, but SO loved them! I used the Blender Hollandaise Sauce recipe from this site, and that was surprisingly goo...

These are really good! I made individual cups. Very quick and easy for a weeknight supper.

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