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
- ¼ cup unsweetened almond milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup ham cut into small pieces
- ¼ cup spinach chopped
Instructions
- Prep: Preheat oven to 350℉. Spray muffin tin with nonstick cooking spray.
- Whisk: In a medium bowl, add 4 eggs ¼ cup unsweetened almond milk, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper; whisk to combine.
- Fill Muffin Tin: Divide the ham pieces and ripped spinach into each muffin tin. Pour egg mixture over the top, filing the cup about ¾ of the way (it will rise in the oven). Sprinkle with a little extra salt and pepper.
- Bake: Move to the oven to 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.
- Cool + Serve: 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 double smoked ham or honey glazed ham from the holidays or you can easily use deli ham too - whatever you have on hand!
Nutrition
Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 388mg | Potassium: 82mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 276IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 1mg
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