Ham and Cheese Brunch Cups

These elegant little cups taste like a western omelette and hash browns, all mixed up together! Try them at your next special occasion brunch. 

Products you'll need:

CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup

CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup

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  • 8 slices black forest  ham
  • 3 cups (750 mL) frozen diced hash brown  potatoes
  • 1 green pepper, chopped
  • 1 can CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup
  • 4 medium  eggs, lightly beaten
  • 1 cup (250 mL) shredded  Cheddar cheese
  • 2 green onions, finely chopped
  • 2 tsp (10 mL) Dijon  mustard
  • 1 tsp (5 mL) chopped fresh  thyme


  1. Heat the oven to 375°F (190°C). Spray 8 muffin cups or 3/4-cup (175 mL) ramekins with cooking spray. If using ramekins, arrange on rimmed baking sheet.
  2. Line each ramekin with slice of black forest ham. Mix hash browns, chopped green peppers, CAMPBELL’S® Condensed No Salt Added Cream of Mushroom Soup, lightly beaten medium eggs, half of the shredded cheddar cheese, finely chopped green onions, Dijon mustard and chopped fresh thyme in large bowl. Fill cups completely with hash brown mixture. 
  3. Bake 35 minutes or until set; sprinkle with remaining cheese and bake 5 minutes or until cheese is melted. 

Recipe tips

  • Serve with a mixed green salad or steamed asparagus topped with a squeeze of lemon.
  • For a little freshness, sprinkle with a little chopped fresh parsley.
  • Don’t like green peppers? Try red pepper, or chopped fresh broccoli, instead!

Ratings & Reviews

  • Tanya G.

    November 11, 2018

    These are so easy

    My family loved this last year. I'm making these again for Christmas.

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Amount Per Serving
Calories 210
Fat 11 g
Sodium 330 mg
Carbohydrate 18 g
Dietary Fibre 1 g
Protein 11 g
Calcium 14 %DV
  • Source of calcium

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