A baked toast cup filled with ham, egg and topped with a simple cheese sauce. A muffin tin breakfast version of Croque Madame, the ultimate grilled cheese sandwich (courtesy of the French). I can’t think of a better way to use up leftover Christmas ham! Don’t let the fancy name scare you – it’s super simple to make.
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When I think of Christmas leftovers, the first thing that comes to mind is ham. Do you find that you always have more leftover ham than anything else? Year after year, my mother packs up Christmas leftovers for us to take home and it always includes a big chunk of ham. I try to snaffle extra turkey, gravy and potato which, to be honest, I prefer because I have so many more ideas for ways to use those leftovers than ham. But usually I get caught and scolded like a 8 year old for not sharing with my siblings. 🙂
So I get home and find myself making a conscious effort to get through as much ham as possible before having to freeze the remainder. There are the usual suspects – frittatas, ham and egg fry ups, baked casseroles – pretty much anything that I typically use bacon in, I substitute with ham.
My favourite way to use ham is Croque Madame which is essentially a French grilled ham and cheese on steroids because it is topped with béchamel, a thick white sauce. I saw this muffin tin version on Rachel Khoo’s Little Paris Kitchen show. I really like her show because she puts a new spin on French classics while staying true to tradition. I thought this was a really fun version of Croque Madame that you might enjoy too.
“The béchamel sauce for this is extremely easy to make. Just melted a bit of butter, add flour then whisk milk in until it thickens. Add seasonings and you’re done!”
It’s very simple to make. Cut the crust off large white sandwich bread, use a rolling pin to flatten it out then mould into Texas (large) muffin tins. Place ham in the bottom, crack in an egg then top with béchamel sauce (don’t let the fancy name scare you, it takes 5 minutes to make and is just a bit of melted butter + flour used to thicken milk). Finish with a sprinkle of cheese then bake until the eggs are done to your liking – 18 minutes for runny, 23 minutes for firm. 🙂
Today is my last post before Christmas. So I’d like to take this chance to say thank you so much for tuning into RecipeTin Eats! You are the reason I blog and why I love it so much.
I’ll be back with more after the Christmas break….including with a huge worldwide giveaway!! So stay tuned!!
Wishing you and your families a very Merry Christmas! – Nagi
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![](https://www.recipetineats.com/wp-content/uploads/2014/12/Croque-Madame-2.jpg?w=206&h=206&crop=1)
Muffin Tin Breakfast Croque Madame Toastie Cups
Ingredients
Bechamel Cheese Sauce
- 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
Toast Cups
- 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
Garnish
- Fresh parsley , finely chopped
- Freshly ground nutmeg
Instructions
- Turn the oven on to 180C/350F.
- Cut the crusts off the bread, then roll out with a rolling pin until flattened.
- 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.
Bechamel Cheese Sauce
- Melt the butter in a saucepan over medium high heat. Add the flour and stir until a paste forms.
- Add half the milk and whisk until the sauce thickens - around 1 minute.
- 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.
- Remove from heat and let cool for 5 minutes. The sauce will thicken considerably as it cools. Then stir the cheese in.
Assemble Toast Cups
- Brush the melted butter around the edges of the toast cups (to help them brown nicely).
- Divide the ham between the toast cups, then carefully crack an egg into each.
- Top with Bechamel Cheese Sauce, then sprinkle each with a pinch of grated cheese.
- Bake for 18 minutes (for runny yolks) to 23 minutes (firm yolks). (Note 4)
- Rest for a few minutes, then sprinkle with parsley and a grating of fresh nutmeg.
- Serve immediately.
Recipe Notes:
![Croque Madame Muffin Nutrition](https://www.recipetineats.com/wp-content/uploads/2014/12/Croque-Madame-Muffin-Nutrition.png)
Nutrition Information:
Nagi, I made your moist blueberry muffins yesterday. It turned out soooo good. I need to make a new batch today we have no more left! Thank you for your fabulous recipe 🙂
Since we cannot take my mom out for mother’s day tomorrow (Pandamic) I will make her a brunch which will include muffin tin croque madame!
Thanks for sharing these great recipes 😀
I did this for a last minutes Sunday morning gathering, with over 8 adults and 12 kids. It was such a hit! All my families and guests love it. I end up finished all 50 eggs I had. The great thing about it, it takes so little time to get it ready and yet taste so good! Thank you sooooo much for sharing, Nagi.
My husband loves a croque madame, so I surprised him with these on New Year’s day.
He loved them & so did I. I know I’m weird, but I don’t like bread, so this was perfect for me too ~
just enough bread to hold it together, but not so much that I had to deconstruct my sandwich
to enjoy it. This is going to be a go-to for breakfast when we have guests & will be a regular
“breakfast for dinner” choice for us when it’s just we two.
Thanks again!
That’s no weird! I wish I didn’t like bread 😩 I’m so glad you both enjoyed this! N xx
I made these for breakfast this morning. Sensational! They would be a great brunch party dish too. Very quickly assembled for a crowd.
I’m so happy to hear you enjoyed it Kathleen! Thanks so much for letting me know. Happy weekend! – N xx
Sounds heavenly!
Thanks Janine! 🙂
Hi Nagi! Can I just use sliced ham (from the deli) and maybe double or triple the layers? I don’t normally cook ham, so I’m hoping deli style will work.
Or would peameal bacon work if I cooked it first?
Thanks!! xo
Hi Marti! Yup, deli style ham will work fine. Actually, anything that is thin enough to line the toast cup, if that makes sense? Actually, you could also sprinkle cooked bacon into the base of the cup! That will work great!!
So cool! If you have leftovers, can they go in the fridge? If so how long can they keep?
sorry Nat, I wouldn’t recommend that! The bread will go soggy and to reheat crispy it would have to go in the oven then the eggs will be way overcooked!!
I love croque monsieur but never think about making croque madame. I love your simplified version and will have to try these soon!
Thanks Nguyet! Hope you do give these a go!!
I’ve made this croque madame recipe before from the Little Paris Kitchen too.. it’s safe to say that it was such a crowd pleaser! Think I definitely have to make them again!
You sure should!! Best use of leftover ham!! 🙂
These are lovely! I have LOTS of ham left over. I cooked two hams in the space of 3 days. One ham is gone, thankfully. I did make the most wonderful scalloped potatoes and ham the other night and now I know what I’m making for breakfast tomorrow!
I hope you had a wonderful Christmas my sweet friend.
Thanks Maureen!! I cannot believe you cooked TWO hams in 3 days, that is insane!! Curious to see how you did your ham – popping over to check to see if you shared the recipe!! 🙂
These are lovely! I have LOTS
Brilliant idea! Croque madame is my favorite breakfast item and it’s a must-have every single time when I go to the US or Europe. I never cook it at home because I think the authentic recipe is kind of hassle. Love the version here! Simple and delicious! 🙂
Thanks Maggie!! The cream sauce really is simple to make – so worth the extra 5 minutes effort!! 🙂
Now that’s my kind of dinner snack =D
Cool idea Nagi, I am seriously drooling here.
Wish you happy festivities, glad to have discovered your blog in 2014. 😉
Thank you Helene! Happy holidays to you too!! Hope you and your family have a wonderful one 🙂
Holy (insert expletive here)! I LOVE croque madame – but I’ve never made it this way – you’re so clever! This is really FANTASTIC! Talk about total egg porn!
I’m obsessed with croque madame and croque monsieur too!! The cheese sauce kills me every time…. 🙂
Mmmm – delicious Nagi – and as you say a different and interesting way to use that leftover ham. Have a great Christmas and it has been great getting to know you.
Thanks Rachel!! Merry Christmas to you too!
Oh, so clever! Will have to make this for breakfast soon!
Thanks Shinee! Hope you do try them soon – they are crazy delicious! 🙂
I am going to give this recipe “Croque Madame Toastie Cups (Ham, Egg & Cheese Sauce Muffins)”
a try. I have to say I just love your sense of humor! I have no idea what inspires you, but I am happy that it does! I am new to your website so I haven’t had a chance to try your recipes. I have printed a few to try, they all looks so good!
Bless you and may you and your family have a beautiful, warm and safe Christmas and Happy New Year!
Tereza
Merry Christmas and Happy New Year to you too Tereza! Thank you very much for your kind words. And I truly hope you do give this a go! It is truly so SO good! 🙂
You just literally made me swoon, Nagi!!! (and my husband too who looked over my shoulder and said, “I want that!!”) I am going to make these stat!
Thanks so much Marissa! You’re too sweet 🙂 Make these for your hubby, he deserves it!!
Yum! I love these! And I love that you’re already planting little seeds for how to best use our Christmas leftovers! Thanks, Nagi!
Thanks Annie!! 🙂
How beautiful. easy and delicious! Love these breakfast cups!
Thanks Mira!!