Savory Ham and Egg Cups are a deliciously simple make-ahead breakfast perfect for busy mornings. If you want something hand-held and packed with flavor, look no further.
This recipe is featured in my new book, The Core 4: Embrace Your Body, Own Your Power.
Yes, it has recipes…thirty brand new ones, in fact. And The Core 4 has workouts, journal prompts, and so much more about the four pillars of health. It’s really your road map to finding a sustainable way of building your health without the pressure of restrictive diets, the scale, and exercise as punishment.
Can You Bake Eggs?
Um, you betcha! Baking is a great way to prepare eggs because it’s so hands-off. Pop these little Savory Ham and Egg Cups into the oven and go about your morning routine. In about 15 minutes, you’ll have a finished dish.
Of course, there are so many other ways you can bake eggs. The most well-known of which is the frittata. Click here for my favorite frittata, Hearty Spinach Beef Frittata. One thing to avoid is over-baking eggs because they’ll get tough.
How to Make Savory Ham and Egg Cups
Making these Savory Ham and Egg Cups is quite simple to do. Here’s how to make them:
- Preheat the oven.
- Line each greased well of a 12-cup muffin tin with one slice of ham.
- Add chopped spinach on top of the ham.
- Crack an egg into the well on top of the spinach.
- Top each well with a cherry tomato half and a pinch of cheese, if desired.
- Bake until the eggs are set, about 16-18 minutes.
You could even prepare the pan the night before you wanted to bake them, then pop them in a pre-heated oven in the morning.
Ways to Modify This Recipe
You could certainly change this recipe up by adding different veggie fillings. Cooked, diced sweet potato or cooked mushrooms would be yummy. Try not to add any raw veggies that take a while to cook because they’ll still be uncooked at the end of baking time.
Not into cheese? Cool, you can leave that off. Salsa or pesto would be tasty on top as well.
Other Breakfasts You Might Like
Looking for other popular breakfast ideas? Here’s some to try out:
- Simple Paleo Tortillas (use for breakfast burritos or wraps)
- Breakfast Stuffed Peppers
- Sweet & Savory Blueberry Omelet
- Smoked Salmon Egg Bake
- Matcha Banana Pancakes
And if you’re looking for other tasty recipes, grab a copy of The Core 4!
Savory Ham and Egg Cups
These Savory Ham and Egg Cups can be made ahead (and yes, even frozen) for busy mornings when you want something simple and hand-held. They can be customized with many different toppings so let your imagination guide you!
- Olive oil or ghee for greasing the muffin tin
- 12 slices high-quality deli ham I like Applegate
- 1/4 cup packed fresh spinach leaves chopped
- 6 cherry tomatoes halved
- 12 oz cheddar cheese full-fat, optional
Preheat the oven to 350°F.
Lightly oil the muffin tin, then lay a slice of ham in each indentation, pushing it down lightly until it forms a cup. Add a little chopped spinach to the bottom of each ham cup, then crack an egg into each. Top each cup with a halved cherry tomato and a pinch of the cheddar cheese if using.
Bake the cups for 16 to 18 minutes, or until the whites and yolks are set. Serve hot or cold.
The flavor variations here are endless. Top with a small amount of salsa or a dollop of pesto.
Make these ahead and reheat by popping them into a 350°F oven for 15 to 20 minutes. If you freeze the cups, reheat them in a 350°F oven for 25 to 30 minutes.
Did you know my recipes are in an online meal planner? Check it out here!