Ham and Egg Cups
Quick and easy low-carb breakfast cups made with ham, eggs, and cheese. Perfect for meal prep and ready in just 25 minutes!
Ingredients
- 10 large eggs room temperature
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 pound deli ham thinly sliced
- 1 cup shredded cheddar cheese
- Sliced green onions optional
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Spray a standard 12-cup muffin tin generously with nonstick cooking spray.
- Form Ham Cups: Take one slice of deli ham and gently press it into each muffin cup, lining the bottom and sides to create a cup shape. Repeat for 10 cups.
- Add Cheese: Sprinkle a heaping tablespoon of shredded cheddar cheese into each ham-lined cup.
- Prepare Egg Mixture: Crack all 10 eggs into a medium mixing bowl. Add salt, pepper, and green onions (if using). Whisk together for about 30 seconds until well combined.
- Fill the Cups: Using a ladle or measuring cup, carefully pour the egg mixture over the cheese in each ham cup. Fill them about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, until eggs are fully set and no longer jiggly in the center.
- Remove and Serve: Let the egg cups cool in the pan for 2 minutes. Run a butter knife around the edge of each cup and use a fork to lift them out. Serve immediately.
Notes
Storage: Refrigerate in an airtight container for up to 3 days. Freeze individually wrapped for up to 3 months.
Reheating: Microwave refrigerated cups for 30-45 seconds. Frozen cups need 60-90 seconds.
Variations: Add sautéed vegetables (bell peppers, mushrooms, spinach), use different cheeses (Swiss, Monterey Jack, pepper jack), or add cooked bacon or sausage to the egg mixture.
Tips: Use room temperature eggs for even cooking. Thin-sliced deli ham works best for forming cups. Don't overfill—eggs expand during baking.Claude can make mistakes. Please double-check responses.
Reheating: Microwave refrigerated cups for 30-45 seconds. Frozen cups need 60-90 seconds.
Variations: Add sautéed vegetables (bell peppers, mushrooms, spinach), use different cheeses (Swiss, Monterey Jack, pepper jack), or add cooked bacon or sausage to the egg mixture.
Tips: Use room temperature eggs for even cooking. Thin-sliced deli ham works best for forming cups. Don't overfill—eggs expand during baking.Claude can make mistakes. Please double-check responses.
