Ham and Cheese Egg Cups
Try this Ham and Cheese Egg Cups recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 egg whites
- 6 large eggs
- 1/4 cup skim milk
- 1/2 cup chopped fresh spinach leaves
- 9 oz thinly sliced deli ham divided (i used hillshire farm deli select)
- 2 oz shredded 2% sharp cheddar cheese divided
- Carbohydrate 0.680418177751068 g
- Cholesterol 211.602083333333 mg
- Fat 4.98892562633547 g
- Fiber 0.00315501469017094 g
- Protein 7.06485575921474 g
- Saturated Fat 1.55558855101496 g
- Serving Size 1 1 egg cup (87g)
- Sodium 81.7894051816239 mg
- Sugar 0.677263163060897 g
- Trans Fat 0.843326043002137 g
- Calories 76 calories
Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray. Press a slice of ham into each cup of the muffin tin, arranging the edges to form a ham cup. Chop up the remaining ham (my slices were about ½ ounce each so I had around 3 ounces remaining) and set aside. In a mixing bowl, combine the eggs, egg whites, milk, salt and pepper and whisk together until yolks and whites are fully combined and beaten. Add the reserved chopped ham, the spinach and half of the shredded cheddar and stir together to combine. Spoon the egg mixture evenly into the ham cups and then top each cup with the remaining shredded cheese. Place the tin in the oven and bake for 18-20 minutes until the eggs are set.
