Ham and Egg Cups
Ham and egg cups are so easy to make and they are perfect for breakfast. They are also great as a quick, filling snack.
Servings 4 cups
Calories 132kcal
Ingredients
- 4 slices deli ham 2 ounces
- 4 medium eggs
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- Pinch red pepper flakes
Instructions
- Preheat the oven to 400°F. Lightly grease four nonstick muffin tin cups and line each of them with a slice of ham.
- Break an egg into each cup. Season them with salt, pepper, onion powder, and red pepper flakes.
- Bake until the eggs are set, 12-15 minutes.
- Cool the cups for 5 minutes in the pan. Then, slide a spoon underneath each cup to release it from the pan. Serve immediately.
Video
Notes
- I use large eggs in most of my recipes. But in this recipe, medium eggs work better and prevent an overflow of eggs from the ham cups. If you only have large eggs on hand, pour out a bit of the egg white into the sink before pouring the egg into the ham shell.
- Instead of breaking an egg into each cup, you can scramble the eggs in a greased skillet with the spices. Then, pour the mixture into the ham shells and bake for 5 minutes. If you go this route, you can add diced veggies, too.
- These cups keep well in the fridge, in a sealed container, for up to 4 days. So you can make a dozen of them - this recipe scales easily - and refrigerate them. They're delicious when gently reheated in the microwave or even cold.
- Once completely cool, you can also store them in a single layer in a freezer bag. When ready to enjoy them, thaw them overnight in the fridge or gently defrost them in the microwave.
Nutrition
Serving: 1cup | Calories: 132kcal | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Sodium: 465mg
