71 Reviews of Ham and Egg Pies

From: Merlot

On Jul 7, 2004

I made these this morning and had our neighbors over for a little brunch. These were so easy to make and fun! Everyone loved them. I served them with coffee, tea and a big bowl of fresh fruit. We sat on the deck watching the sail boats and eating these great little pies. I filled half of them with scrambled eggs and the other with the whole egg as you suggested. Both ways were wonderful. Thanks so much, Jewelies.

From: PaulaG

On Jul 26, 2004

Jewelies these are great! I really liked the idea and think they would be great for a large group or just one or two. I choose to make 2 for DH and I. Did not have the thin sliced ham so I used Canadian bacon. Also, I used egg substitute for the whole egg and instead of the cherry tomatoes, diced plum tomatoes. Also, since I was only making two, I used 6-oz ramekins to cook them in. They are very attractive, easy and just good eating!

From: Kookaburra

On Dec 8, 2004

Jewelies, these were great and SO simple! Of course, you know me too well to think I wouldn't fiddle with the recipe! LOL I sprayed my muffin tin with cooking oil, lined the holes with ham, and neatened the overhang with a pair of scissors. I scrambled the eggs with a good slosh of cream, and added a handful of grated cheese,a good shake of dried dill and some salt and pepper. I sprinkled the tops with a little more cheese and some finely chopped tomato. This method took a little longer to cook - about 24 minutes, but the result was wonderful! Using this method, I made 5 pies with 4 eggs - 12 pies would need 10 eggs. Thanks SO much for the inspiration!

From: Chef #441443

On Jan 24, 2009

This was great! We loved it. I sprayed the muffin tins with Pam and then put 2 slices of deli sandwich ham slices in and overlapped them. Then for extra support I put a piece of Canadian bacon on the bottom. Then I cracked a whole egg in. Salt and peppered it. Added diced tomatoes, chopped green onion and some cheddar and jack cheese. After it cooked (approx. 15 min.) I let it cool for about 5 min. and then gently using two butter knives lifted it out of the muffin cup with everything still holding together. Another fact that makes this recipe great is the versatility it offers. I can see adding crumbled breakfast sausage, mushrooms, bacon and even little diced pre-cooked potatoes. Thank you for a new breakfast idea.

From: Girl from India

On Aug 29, 2004

Never made anything like these. SO delightful, tasty and novel. Did not get chives so used cilantro and green onions (the green part)I used 4 fresh tomatoes cut into chunks. I also subbed cheddar for the parmesan. I scrambled the eggs for half the quantity as Merlot had done and I preferred the scrambled one. (not much of an egg eater meself but me DH can have them daily for bfast) DH and DS could not decide which were better. THe Best Compliments from all of us! Fay

From: Dee Licious

On Jan 26, 2007

WOnderful breakfast! I made it the day before and warmed them up the next morning! Ver;y portable too - in case of breakfast on the run. I added a little adobo on top of each one and it gave them great flavor.

From: cooking with love

On Jan 14, 2008

These were easy and tasty. I did half with the egg just cracked in the cup and the other half with scrambled egg mixed with some cheese. The family liked the scrambled better.

From: scribler

On Nov 11, 2004

My husband and I had these for breakfast the other day and we really liked them. Plus it was great, because it was easy to make just enough for the two us. So many recipes are meant to feed an army.

From: Neneldae

On Oct 24, 2004

YUM! what more can I say? I made theese this morning and people were grabbing for seconds! My diet requires protein in the morn and I was so tired of the same old scrambled eggs. Theese are yummy and easy to take to work and eat on the way. Thanks!

From: Pets'R'us

On Aug 10, 2004

I made these for our breakfast on Sunday morning. They were very easy to make, looked and tasted great too!! Thanks!