Imagine starting your day with a protein-packed, mouthwatering breakfast that looks like it came straight from a gourmet restaurant, but takes just 30 minutes to prepare. These Egg Muffins in Ham Cups are not just a meal; they're a culinary game-changer that will revolutionize your breakfast routine! Perfect for busy mornings, meal prep, or impressing weekend brunch guests, these individual-sized delights combine the savory goodness of ham, the richness of eggs, and a vibrant mix of veggies that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 12 slices of ham
- 6 large eggs
- 1/2 cup bell pepper, diced
- 1/2 cup spinach, chopped
- 1/4 cup cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray.
- Carefully line each muffin cup with a slice of ham, pressing it gently against the sides and bottom to create a cup-like shape. Ensure the ham covers the entire surface of each cup.
- In a medium mixing bowl, crack the eggs and whisk them thoroughly until well combined and slightly frothy.
- Add diced bell peppers, chopped spinach, shredded cheese, salt, and pepper to the whisked eggs. Stir until all ingredients are evenly distributed.
- Carefully pour the egg mixture into each ham-lined muffin cup, filling each about 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are set and the edges of the ham are slightly crispy and golden brown.
- Remove from the oven and let the egg muffins cool in the tin for 2-3 minutes to help them set.
- Gently run a knife around the edges of each muffin to loosen, then carefully remove them from the tin using a small spatula.
- Serve warm and enjoy immediately, or store in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Choose high-quality, thinly sliced ham to ensure it molds easily into the muffin tin without tearing.
- Don't overfill the muffin cups - leaving about 1/4 inch of space helps the eggs rise properly.
- For extra flavor, experiment with different cheeses like feta, cheddar, or goat cheese.
- Let the muffins cool slightly before removing to help them maintain their shape.
- These muffins freeze beautifully! Store in a freezer-safe container for up to 2 months and reheat in the microwave for a quick breakfast.
- For a low-carb version, use prosciutto instead of regular ham.
- Add a sprinkle of fresh herbs like chives or parsley after baking for a burst of color and freshness.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 1g
Protein: 8g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 110mg
