Ham and Egg Cups

Ham and Egg Cups

Basic Information

• Servings: 4
• Serving Size: 2 egg cups
• Difficulty: 3
• Budget: 3
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• Keto
• Atkins
• High-Protein

Equipment

• Muffin tin (12-cup)
• Measuring spoons

Ingredients

1. 8 slices ham (deli-style, thin)
2. 8 large eggs
3. 1 tablespoon olive oil
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper

Directions

1. Heat oven to 375°F and grease 8 cups of a 12-cup muffin tin with olive oil.
2. Line each of the 8 cups with one slice of ham, pressing to form a cup shape.
3. Crack one egg into each ham-lined cup, season with salt and pepper.
4. Bake for 15-20 minutes until egg whites are set (yolks can remain runny or cook longer for firm).
5. Remove from muffin tin and serve 2 egg cups per plate warm.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in a microwave or oven.

Nutrition

• Calories: 240
• Protein: 20g
• Fat: 16g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A