Ham and Cheese Egg Cups

A quick and customizable breakfast recipe using simple ingredients to create individual, protein-rich egg cups that are easy to store and reheat.

Equipment

• 12-cup muffin pan
• Large mixing bowl
• Whisk
• Small silicone spatula or butter knife

Ingredients

• 12 large eggs
• 6 slices of ham, cut into small pieces
• 1 cup shredded cheddar cheese
• 2 tablespoons milk
• 2 tablespoons finely chopped green onions
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon butter or cooking spray, for greasing the muffin pan

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin pan with butter or nonstick cooking spray.
2. Cut ham into small bite-sized pieces. Divide about half of the ham and cheese between the muffin cups, reserving the remaining amount for the egg mixture.
3. Crack eggs into a large mixing bowl. Add milk, salt, black pepper, and garlic powder. Whisk until combined and slightly frothy. Stir in chopped green onions and fresh parsley.
4. Divide the remaining ham among the muffin cups. Pour the egg mixture evenly into each cup, filling approximately three-quarters full. Sprinkle the remaining shredded cheddar cheese over the tops.
5. Bake for 18–22 minutes, or until the eggs are puffed, the centers are set, and the cheese is melted and lightly golden.
6. Remove from the oven and allow to cool for about 5 minutes. Run a small silicone spatula or butter knife around the edges and lift the egg cups out of the pan.

Notes

Avoid overfilling the cups as eggs expand during baking. Use cooked fillings for added ingredients to prevent excess moisture. Let the cups rest for 5 minutes after baking to make them easier to remove. Can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Calories: 115 · Protein: 9 g · Fat: 8 g · Saturated Fat: 3 g · Carbohydrates: 1 g · Fiber: 0 g · Sugar: 0.5 g · Cholesterol: 195 mg · Sodium: 300 mg