Muffin Tin Breakfast – Croque Madame Toastie Cups Recipe

Share your love
★★★★★ 4.8 (221)

A baked toast cup full of ham, egg and topped with a easy cheese sauce. A muffin tin breakfast model of Croque Madame, the final word grilled cheese sandwich (courtesy of the French). I can’t consider a greater means to make use of up leftover Christmas ham! Don’t let the flowery identify scare you – it’s tremendous easy to make.

Muffin Tin Breakfast Croque Madame Toastie Cups in muffin tins, ready for serving.

Once I consider Christmas leftovers, the very first thing that involves thoughts is ham. Do you discover that you just all the time have extra leftover ham than the rest? 12 months after 12 months, my mom packs up Christmas leftovers for us to take dwelling and it all the time consists of a giant chunk of ham. I attempt to snaffle further turkey, gravy and potato which, to be sincere, I want as a result of I’ve so many extra concepts for tactics to make use of these leftovers than ham. However normally I get caught and scolded like a 8 12 months outdated for not sharing with my siblings. 🙂

So I get dwelling and discover myself making a acutely aware effort to get by means of as a lot ham as potential earlier than having to freeze the rest. There are the standard suspects – frittatas, ham and egg fry ups, baked casseroles – just about something that I sometimes use bacon in, I substitute with ham.

My favorite means to make use of ham is Croque Madame which is basically a French grilled ham and cheese on steroids as a result of it’s topped with béchamel, a thick white sauce. I noticed this muffin tin model on Rachel Khoo’s Little Paris Kitchen present. I actually like her present as a result of she places a brand new spin on French classics whereas staying true to custom. I believed this was a very enjoyable model of Croque Madame that you just would possibly take pleasure in too.

Muffin Tin Breakfast Croque Madame Toastie Cup on a white plate ready to be eaten.

“The béchamel sauce for that is extraordinarily simple to make. Simply melted a little bit of butter, add flour then whisk milk in till it thickens. Add seasonings and also you’re achieved!”

It’s quite simple to make. Lower the crust off massive white sandwich bread, use a rolling pin to flatten it out then mould into Texas (massive) muffin tins. Place ham within the backside, crack in an egg then high with béchamel sauce (don’t let the flowery identify scare you, it takes 5 minutes to make and is only a little bit of melted butter + flour used to thicken milk). End with a sprinkle of cheese then bake till the eggs are achieved to your liking – 18 minutes for runny, 23 minutes for agency. 🙂

In the present day is my final put up earlier than Christmas. So I’d prefer to take this opportunity to say thanks a lot for tuning into RecipeTin Eats! You’re the cause I weblog and why I adore it a lot.

I’ll be again with extra after the Christmas break….together with with a big worldwide giveaway!! So keep tuned!!

Wishing you and your households a really Merry Christmas!

Preparation of Muffin Tin Breakfast Croque Madame Toastie Cups

SaveSave

Muffin Tin Breakfast – Croque Madame Toastie Cups Recipe

Muffin Tin Breakfast – Croque Madame Toastie Cups Recipe

Print
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 266 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 1/2 tbsp unsalted butter
  • 1 1/2 tbsp flour
  • 1 1/4 cups milk (full fat works best, though low fat does work)
  • 1/3 cup grated gruyere cheese (or tasty or cheddar), plus extra for sprinkling
  • 2 tsp Dijon mustard
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp salt
  • Black pepper
  • 6 large slices of fresh white bread (Notes 1 and 2)
  • 2 tbsp melted butter (salted or unsalted)
  • 6 eggs
  • 100 g / 3 oz leg ham
  • Fresh parsley , finely chopped
  • Freshly ground nutmeg

Instructions

  1. Turn the oven on to 180C/350F.
  2. Cut the crusts off the bread, then roll out with a rolling pin until flattened.
  3. Press the bread into Texas muffin tins to form cups. Place into the oven (even if it is still heating up) for 5 minutes, just to dry the bread out a bit (Note 3). Don't let it brown.
  4. Melt the butter in a saucepan over medium high heat. Add the flour and stir until a paste forms.
  5. Add half the milk and whisk until the sauce thickens - around 1 minute.
  6. Add the remaining milk, Dijon mustard, nutmeg, salt and pepper. Keep whisking because once the milk heats up, it thickens very quickly. Whisk until the sauce is thick enough to coat the spoon thickly (around 1 1/2 to 2 minutes), around the consistency of tomato ketchup.
  7. Remove from heat and let cool for 5 minutes. The sauce will thicken considerably as it cools. Then stir the cheese in.
  8. Brush the melted butter around the edges of the toast cups (to help them brown nicely).
  9. Divide the ham between the toast cups, then carefully crack an egg into each.
  10. Top with Bechamel Cheese Sauce, then sprinkle each with a pinch of grated cheese.
  11. Bake for 18 minutes (for runny yolks) to 23 minutes (firm yolks). (Note 4)
  12. Rest for a few minutes, then sprinkle with parsley and a grating of fresh nutmeg.
  13. Serve immediately.

Notes

1. The original recipe calls for ordinary small sandwich bread which fits into ordinary muffin tin / cupcake tins. However, it is slightly too small for ham + egg + cheese sauce. So the original recipe actually includes an instruction to use small eggs or to discard a bit of the whites (which is actually quite tricky to do).
I tried to make it with ordinary sandwich bread in cupcake / standard muffin tins and found that it overflowed and just made a mess.
However, if you make this using the larger size sandwich bread in Texas muffin tins, then it is the perfect size! The bread slices I used were around 13 x 13 cm (just over 5 x 5"), including the crust.
2. This needs to be made with fresh bread. If it is not fresh, then you can't roll it flat which makes it impossible to mould into the muffin thin.
3. The purpose of popping the bread cups into the oven even while it is coming to temperature is to dry the moulded bread out a bit. This serves 2 purposes: a) helps the cups come out crispy; and b) to reduce the amount the egg and/or cheese sauce is soaked up by the bread (which makes the cups soggy).
4. Remove the toast cups from the oven while the eggs are still a touch underdone (i.e. still looks jiggly) because the egg continues to cook in the residual heat.
5. Because of the Bechamel Cheese Sauce, I find these quite rich and filling. One is usually enough and though I always want more, if I have two I find it is too much.
6. Nutrition per serving.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Share your love
Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

Articles: 1302

Leave a Reply

Your email address will not be published. Required fields are marked *

More Tasty Recipes

Trending now

Chicken nachos 3.jpg
Chicken Nachos recipe
Empanada sauce Recipe
Chicken Tagine Recipe
Garlic bread 4.jpg
Better-Than-Dominos Garlic Bread Recipe