Baked Ham and Egg Cups

Is breakfast the hardest meal to manage in your house. My Baked Ham and Egg Cups are low-carb, quick and easy to make. Ham slices pressed into a muffin tin, then filled with an egg and cheese. Serve these up with some fresh fruit and a bagel or muffin and breakfast is ready. These are also perfect for a crowd on a busy holiday morning or a tasty brunch.

1 lb. deli ham (domestic or imported or prosciutto)
8 oz. shredded sharp cheese
6 eggs
Chopped parsley or chives
Cooking spray
Muffin tin

Preheat oven to 375 degrees.

Spray each cup of a muffin tin lightly with the cooking spray.

In each up, place a slice of ham with the edges overlapping the cup. (If using prosciutto or very thinly sliced ham, you may need to use 2 slices)

Crack one egg in each cup, being careful to not break the yolk. Add a light sprinkle of salt and pepper to each egg, then top with a healthy pinch of shredded cheese.

Bake for 15 minutes or until the egg is set. Serve immediately.

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