muffin tin with ham and egg cups

Savory Ham and Egg Cups

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.

muffin tin with ham and egg cups

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.

breakfast of egg cups on a table with coffee

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:

And if you’re looking for other tasty recipes, grab a copy of The Core 4!

close up of ham and egg cups

 

muffin tin with ham and egg cups

Savory Ham and Egg Cups

Course: Breakfast
Cuisine: American, Gluten-Free
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Author: Steph Gaudreau

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.

Print

Ingredients

  • olive oil or ghee for greasing
  • 12 slices high-quality deli ham I like Applegate
  • 1/4 cup spinach leaves packed, chopped
  • 12 egg large
  • 6 cherry tomatoes halved
  • 2 oz cheddar cheese optional

Instructions

  1. Preheat the oven to 350F.

  2. Lightly oil the muffin tin, then lay a slice of ham in each cup, 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.

  3. Bake the cups for 16 to 18 minutes, or until the whites and yolks are set. Serve hot or cold.

Recipe Notes

Get this recipe and others in The Core 4 book.

Did you know my recipes are in an online meal planner? Check it out here!

Did you love this recipe? Share your comments and leave a rating below!

Pin these Savory Ham and Egg Cups for later!

ham and eggs in a muffin tin on a white table with coffee

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4 Responses

  1. It looks like the recipe is linked to the banana bread frittata and not the ham and egg cups. Could you please update? I can’t wait to make the egg cups!

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Hi, I'm Steph!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

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