This RECIPE is sponsored by ALDI
Brunch season is in full, official swing.
Spring brunch. Baby and bridal shower. Birthday brunch. Mother’s Day brunch. And the queen of them all: EASTER BRUNCH. So today, in preparation for the main brunch event, we need to talk about how adorable, delicious, and necessary BRUNCH CUPS are.
Brunch cups, as I’m calling them, start with a little puff pastry tucked into a muffin tin. Then we are layering the puff pastry with a quick schmear of creamy Swiss-ified cheese sauce, an egg, and some diced ham. Finally, we are baking it all together into something adorable, delicious, and brunchy. A sprinkle of chives, salt, and pepper on top would make you look kinda fancy, too.
We made a mega ALDI run before this ham / egg / cheese brunch cup operation. Hello, brunch headquarters. Most notable finds were the ham, which is spiral-sliced and hickory-smoked (yum), and the eggs. I love ALDI eggs – lovely organic cage free large brown eggs that do not cost your life savings. Thank you, ALDI.
Watch how to make our Ham, Egg, and Cheese Brunch Cups (1 min):
Is it just me or does ALDI have the most loyal cult following ever? My friends who are obsessed with ALDI are – how do I say this – REALLY, REALLY OBSESSED with ALDI.
Are you in this mega ALDI fan club? What do you buy there? And why? If you are in the Twin Cities like me… did you know they have a newly renovated Roseville location? Um, yeah.
Let’s talk. And eat these drippy, buttery, thick little brunch cups.
Puff pastry, egg, ham, and a creamy cheese sauce make these little brunch cups easy, delicious, and so beautiful! Perfect for effortless entertaining.
- 2 tablespoons butter
- 2 tablespoons Baker’s Corner All-Purpose Flour
- 1 cup milk
- 3/4 cup shredded Swiss cheese
- 1/4 teaspoon salt
- 2 sheets puff pastry
- 18 SimplyNature Organic Cage Free Brown Eggs
- 1-2 cups Appleton Farms Spiral Sliced Half Ham, diced
- 1 beaten SimplyNature Organic Cage Free Brown Egg (egg wash)
- chopped fresh chives, salt, and pepper for topping
- Preheat the oven to 375 degrees.
- Make the Cheese Sauce: Melt the butter in a small saucepan over medium heat. Add in the flour and whisk to combine. Pour in the milk, little by little, whisking after each addition. Bring to a simmer, whisking until the mixture thickens. Take the mixture off the heat and stir in the cheese. Season with salt. Set aside.
- For the Brunch Cups: Use a rolling pin to roll out the puff pastry sheets until thin. Cut the pastry sheets into 9 equal squares. Line each well of a muffin tin with one puff pastry square, pressing it firmly to the bottom and sides. The edges should come just over the top of the muffin tin. Fill each cup with a spoonful of cheese sauce. Then, crack one egg into each cup and sprinkle diced ham on the top of each egg. Brush the exposed portions of puff pastry with egg wash.
- Bake: Bake for 10-15 minutes until the eggs are set (see notes). Sprinkle with chives, salt, and pepper. Serve warm.
Depending on your oven, 10-15 minutes should yield you a runny yolk, whereas anything after 15 minutes will get more of a medium to hard yolk. My oven runs hot, and for me, 12 minutes wasn’t quite enough to cook the whites on top, but 17 minutes gave me a medium yolk, so ideally something in between would be best if you want cooked whites with a very runny yolk. If you don’t like runny yolks, you can also use scrambled eggs in this recipe. I just like the look of the yolks in tact – so pretty!
Thank you to ALDI for sponsoring this post!