HAM & CHEESE EGG CUPS – Muffin-sized egg cups filled with ham, cheese and veggies. These delicious creations are perfect for a high protein, on-the-go breakfast.
Ham & Cheese Egg Cups are the perfect way to enjoy a delicious, high-protein breakfast. My family loves when I make these. In fact, this post was a special request from my oldest daughter who was hoping to have the recipe easily accessible now that she no longer lives at home.
These cups are fairly quick to make. But if you have a tight morning (or hate mornings like I do) you can also make them ahead of time and then heat them up in the microwave. I also love to make them as breakfast for dinner, and serve them with fruit and sliced bacon.
Ham & Cheese Egg Cups are super versatile. I sometimes make them by replacing 4 of the eggs with 1 cup of liquid egg whites or egg substitute, depending on what I have on hand. Other possible substitutions might be replacing the diced ham with bacon or sausage, or the red bell pepper for whatever vegetable you have around. And if you’re not a fan of spinach you can always leave that out.
For lining the muffin cups, I try to use ham that is small enough to fit all the way into the muffin cup without hanging over the top. Ham that is above the pan tends to crisp up and burn easily.
The egg cups can be stored in an airtight container in the fridge for several days. They can also be frozen. To thaw, place in the refrigerator for several hours, or overnight, and heat in the microwave.
Here’s what you need to make Ham & Cheese Egg Cups…
- Eggs
- Lunchmeat ham
- Colby-jack cheese
- Parmesan cheese
- Cottage cheese
- Frozen spinach
- Red bell pepper
- Ham
- Green onions
- Salt
- Black pepper
- Hot sauce
Ham & Cheese Egg Cups
HAM & CHEESE EGG CUPS - Muffin-sized egg cups filled with ham, cheese and veggies. These delicious creations are perfect for a high protein, on-the-go breakfast.
Ingredients
- 5 ounces frozen spinach, defrosted
- 8 eggs
- 12 slices of lunchmeat ham
- 3/4 cup shredded Colby-jack cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cottage cheese
- 1/2 red bell pepper, chopped
- 1/2 cup diced ham
- 1/4 cup green onions, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon hot sauce (optional)
Instructions
- Preheat the oven to 350.
- Grease a 12 cup muffin pan.
- Using a colindar and spatula squeeze the water out of the thawed spinach, roughly chop.
- Line each of the muffin cups with the lunch ham, careful to keep the ham as close to the edges as possible.
- In a medium sized bowl, whisk the eggs.
- Add in all the remaining ingredients, stir to combine.
- Evenly distribute the egg mixture into the 12 muffin cups.
- Bake for 15-20 minutes, until the egg is completely cooked.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 151mgSodium: 592mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 14g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Our Best Bites
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