These easy Ham & Egg Cups are a quick & nutritious breakfast of eggs & cheese packed into a handy ham basket that comes together in less than 20 minutes. Easily baked in a muffin tin & perfect for freezing for busy weekday mornings.
Preheat oven to 425 degrees. Spray a small non-stick muffin pan with Pam or other non-stick spray.
Push one slice of ham into each muffin cup making a nice basket for the egg.
At this point you can add any optional add-ins you like such as tomatoes, onions, bell peppers, or spinach.
Crack one egg into each ham bowl.
Sprinkle with a little salt and pepper then add shredded cheese.
Bake in oven for 12-15 minutes depending on how done you like your yolks.
Lift out carefully by grabbing edges of ham and place on plate.
Sprinkle with green onions or scallions and serve.
Notes
FREQUENTLY ASKED QUESTIONS
How long will these baked ham and egg cups keep?
They will keep 4-5 days in the refrigerator or 3-4 months in the freezer.
Are these ham and egg cups a healthy breakfast?These are a low-calorie, low-carb breakfast that contain 15g of protein and only 188 calories per egg cup.