Add to Collection
Go to Collections
Ham and Egg Cups
Ham and egg cups are perfect for breakfast. They are also great as a quick, portable snack - heated up or even cold.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 breakfast cups
- 1 teaspoon olive oil for pan
- 4 slices deli ham, about 2 oz. (I used Applegate)
- 4 large eggs
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 tablespoons of filling (I used chopped tomatoes, olives and cilantro)
Preheat oven to 400 degrees F. Brush four muffin cups with olive oil and line them each with a ham slice.
In a Pyrex measuring cup, whisk the eggs, salt, pepper and garlic powder.
Pour the eggs evenly into the lined muffin cups. Add your filling, dividing it evenly among the cups.
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.
Serving: 1cup | Calories: 112kcal | Carbohydrates: 0.1g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Sodium: 531mg