Ham and Egg Cups – simple and delicious, these Ham and Egg cups are perfect for leftover ham and work great for meal-prep! (Whole30, Paleo, GF & DF)
These are so delicious that you will make enough to have all week!
Ham and Egg Cups
If you are looking for your next delicious breakfast that can not only be made in minutes but that can also be enjoyed all week. Look no further! These yummy egg cups are just what you need. Super simple, versatile, and perfect for meal prep.
What is in These Ham and Egg Cups?
- 4 small/medium eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup ham, cut into pretty small pieces
- 1/4 cup spinach, ripped into small pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Other Ingredient Suggestions
These Ham and Egg Cups are made with ham and spinach. Other ingredients that would also be delicious in these egg cups are bell peppers and onions.
Can I Store These in the Fridge?
Yes! They can be stored in an airtight container in the fridge for up to 5 days. Perfect for meal prep!
How to Keep Your Egg Cups from Sticking?
Spray your muffin pan with non-stick/olive oil. Otherwise, you could invest in a silicone muffin pan and then you wouldn’t need to spray them at all.
What Could I Serve with Ham and Egg Cups?
You could eat these Ham and Egg Cups all on their own or you could enjoy them with a variety of other breakfast favorites. A few I love are my Dairy-Free Cheesy Hashbrown Bake, Easy American Fries, or a Blueberry Banana Smoothie.
How Do You Make Ham and Egg Cups?
Step 1: Preheat oven to 350. Spray non-stick/olive oil on your muffin tin. Crack your eggs into a bowl.
Step 2: Whisk your eggs and almond milk together.
Step 3: Place your ham and spinach in your muffin tin. Pour egg mixture over the top filling the cup about 3/4 of the way.
Step 4: Sprinkle with a little extra salt and pepper and bake for 17-18 minutes or until the top is firm.
Step 5: Remove and let stand for 10 minutes.
ENJOY!!
OTHER RECIPES YOU MIGHT LIKE:
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Love,
E
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Ham and Egg Cups – simple and delicious, these Ham and Egg cups are perfect for leftover ham and work great for meal-prep!
Ingredients
- 4 small/medium eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup ham, cut into pretty small pieces
- 1/4 cup spinach, ripped into small pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350.
- Spray muffin tins with non-stick/olive oil.
- In medium mixing bowl add eggs almond milk; whisk to combine and break up eggs.
- Place some ham pieces and ripped spinach into each muffin tin.
- Pour egg mixture over top filing the cup about 3/4 of the way (it will rise in the oven).
- Sprinkle with a little extra salt and pepper.
- Bake for 17-18 minutes or until the top is firm. If top is still uncooked just put back in the oven for 2-3 minute increments until fully cooked.
- Remove and let cook 10 minutes (egg will also continue to cook during this time).
- Use a small butter knife or small spatular to gently remove the cups.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Other additions: you could also add chopped bell peppers or minced onion.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Whole30/Paleo: Just check your ham ingredients if you are concerned with Whole30/Paleo.
- Ham: you can use leftover ham from the holidays or you can easily use deli meat ham too – whatever you have on hand!
Keywords: ham and egg cups
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