Description
Whip up ham and cheese egg cups for a quick breakfast that’ll make your morning shine. Packed with protein and flavor, these cute little cups come together faster than you can pour your coffee.
Ingredients
Scale
Protein:
- 6 eggs
- 1 cup diced ham
- 1 cup shredded cheese
Liquid:
- ½ cup milk
Seasonings:
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Warm your oven to 350F and grab a standard 12-cup muffin tin.
- Whisk 6 eggs, ½ cup milk, ½ teaspoon salt, and ¼ teaspoon pepper in a mixing bowl until completely smooth.
- Fold 1 cup diced ham and 1 cup shredded cheese into the egg mixture, distributing ingredients evenly.
- Thoroughly coat each muffin cup with cooking spray or butter to prevent sticking.
- Divide the egg mixture carefully among the 12 muffin cups, filling each about ¾ full.
- Slide the muffin tin into the preheated 350F oven and bake for 18 minutes until centers are set and edges are lightly golden.
- Remove the tin from the oven and let egg cups rest for 3-4 minutes to firm up slightly.
- Gently run a knife around each cup’s edge and lift out the egg cups using a small spatula.
Notes
- Spray your muffin tin generously with nonstick cooking spray to ensure easy removal of the egg cups.
- Use room temperature eggs for smoother mixing and more even cooking throughout the cups.
- Experiment with different cheese varieties like Swiss, cheddar, or pepper jack to customize the flavor profile.
- For a low-carb option, replace regular milk with heavy cream and add some chopped spinach or bell peppers for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Ham
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 196 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 16 g
- Cholesterol: 210 mg