Ham and Egg Breakfast Cups

Ham and Eggs Breakfast Cups

Ham and egg cups are cute little quiches that can serve as a filling, on the go breakfast; as party appetizers; or as a snack. They are very good warm, at room temperature, and even cold straight out of the fridge (yes I tried!). The big advantage of using ham slices as a “crust” is not just the added flavor, but also reduced risk of sticking to the muffin tin compared with standard egg muffins.

ham and egg quiches

Ham and Egg Breakfast Cups
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast, Brunch, Gluten Free, Low Carb, Primal/Paleo
Yield: 4 breakfast cups
  • 1 teaspoon olive oil for pan
  • 4 slices deli ham (about 2 oz.) (I like Applegate Organics)
  • 4 large eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 4 tablespoons of filling - I used chopped tomatoes, olives and cilantro
  1. Preheat oven to 400 degrees F. Brush four muffin cups with olive oil and line them each with a ham slice.
  2. In a Pyrex measuring cup, whisk the eggs, salt, pepper and garlic powder.
  3. Pour the eggs evenly into the lined muffin cups. Add your filling, dividing it evenly among the cups.
  4. Bake 25-30 minutes, or until eggs are set and puffed and a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then transfer to a plate and allow to cool 5 more minutes before enjoying. If a bit of egg has spilled from the ham onto the muffin cup and it's stuck to the pan, use a knife to gently loosen it.
Nutrition Per Serving
Serving size: 1 cup Calories: 111.9 Fat: 6.9g Saturated fat: 1.8g Carbohydrates: 0.4g Sugar: 0.2g Sodium: 531mg Fiber: 0g Protein: 11.3g

ham and egg cups

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