Ham and Cheese Egg Cups: Quick, Flavorful Breakfast Delight

Enjoy delicious Ham and Cheese Egg Cups—a simple, high-protein, low-carb breakfast solution perfect for busy mornings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 cups

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Cups

1 can Cooking Spray Prevents sticking; can use any kitchen oil.
12 slices Ham Opt for low-sodium or turkey ham for a lighter option.
12 large Eggs For a lighter alternative, use egg whites.

For Topping

1 cup Shredded Cheddar Substitute with mozzarella for a milder taste.
Kosher Salt Use less if ham is already salty.
Freshly Ground Black Pepper Optional seasoning to taste.
Finely Chopped Fresh Parsley For garnish; can substitute with chives or omit.

Equipment

Muffin tin

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and generously spray a muffin tin with cooking spray.
Press one slice of ham into each muffin cup, ensuring it forms a cup shape.
Crack one large egg into each ham cup, careful to keep the yolk intact. Sprinkle with kosher salt and black pepper.
Sprinkle shredded cheddar cheese over each egg-filled ham cup.
Bake for 15 to 20 minutes until eggs are set and cheese is bubbly.
Let cool for a few minutes before removing from tin and garnish with parsley if desired.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 2gProtein: 12gFat: 13gSaturated Fat: 5gCholesterol: 180mgSodium: 450mgPotassium: 200mgVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

These egg cups can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.

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