Ham and Egg Cups
Our Ham and Egg Cups recipe is simple and delicious! They are perfect for leftover ham and work great for meal-prep!
Ingredients
- 4 eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup ham cut into small pieces
- 1/4 cup spinach chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Spray muffin tin with nonstick cooking spray.
- In a medium bowl, add eggs and almond milk; whisk to combine.
- Divide the ham pieces and ripped spinach into each muffin tin.
- Pour egg mixture over the 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 cool for 10 minutes (egg will also continue to cook during this time).
- Gently remove the cups from the muffin tin.
- 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: check the ham ingredients to ensure it is compliant.
- Ham: we love using leftover Smoked Ham or Honey Glazed Ham from the holidays or you can easily use deli ham too - whatever you have on hand!
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