Ham and Egg Breakfast Cups
Try this Ham and Egg Breakfast Cups recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 teaspoon olive oil for pan
- 4 slices deli ham (about 2 oz.) (i like applegate organics)
- 4 tablespoons of filling - i used chopped tomatoes olives and cilantro
- Carbohydrate 0.913445 g
- Cholesterol 423 mg
- Fat 9.942145 g
- Fiber 0.023949999332428 g
- Protein 12.6121375 g
- Saturated Fat 3.09948125 g
- Serving Size 1 1 breakfast cup (101g)
- Sodium 291.2127 mg
- Sugar 0.889495000667572 g
- Trans Fat 1.6674375 g
- Calories 144 calories
Preheat oven to 400 degrees F. Brush four muffin cups with olive oil and line them each with a ham slice.In a Pyrex measuring cup, whisk the eggs, salt, pepper and garlic powder.Pour the eggs evenly into the lined muffin cups. Add your filling, dividing it evenly among the cups.Bake 25-30 minutes, or until eggs are set and puffed and a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then transfer to a plate and allow to cool 5 more minutes before enjoying. If a bit of egg has spilled from the ham onto the muffin cup and it's stuck to the pan, use a knife to gently loosen it.
