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Country Ham Egg Muffin

Country Ham Egg Muffin

These turned out to be my favorite egg sandwiches of all time. I’ve made them three times this week already (is that wrong?).
Course Breakfast
Cuisine American
Keyword breakfast, sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 625kcal



  • Preheat oven to 375 F.
  • Brush the insides of the muffins with 1/4 cup of the butter.
  • Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
  • Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
  • Add the ham and brown on both sides. Remove.
  • Add remaining butter to the skillet.
  • Crack eggs into 4 silicon ring molds.
  • Sprinkle with thyme, salt and pepper.
  • Reduce heat to low and cook for 2 minutes or until the whites are almost done.
  • Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
  • Spread mayonnaise on the muffin halves.
  • Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
  • If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.


Calories: 625kcal | Carbohydrates: 28g | Protein: 22g | Fat: 47g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 1288mg | Potassium: 301mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1245IU | Vitamin C: 2mg | Calcium: 294mg | Iron: 2mg