Ham & Veggie Egg Cups

Hectic! It’s the one word that describes most of my mornings during the week. I’m usually so busy getting everyone dressed and ready for the day that cooking a healthy breakfast is the last thing on my mind. My solution = meal prep! On Sunday evenings, I typically make one or two breakfast dishes that my family can enjoy the entire week.

 
One of my favorite grab & go breakfast recipes is this one for Ham & Veggie Egg Cups. These are healthy, extremely easy to make, and serve as a nice breakfast for the entire family. 
 
One thing I love about this recipe is that I can make it different every time. I make these very often and switch up the ingredients so we don’t get tired of eating them. I usually alternate between using sliced ham and turkey, and I love throwing in any leftover veggies like broccoli. Get creative and try out some different combinations.
 
They are seriously so easy and taste delicious. Start by spraying a muffin pan with PAM, then add a slice of ham or turkey to each cup to form a little basket for the egg. Crack an egg into each of the “baskets” then top with veggies and salt & pepper. Bake for 15-20 minutes in a 350 degree oven. I like to cook mine a little longer so the yolk is hard because it makes them easier to eat on the go. If you plan on eating them right away, don’t cook them as long and keep the yolk runny….so delicious with a piece of whole wheat toast.
 
These would be perfect for a brunch, baby shower or any other gathering where individual servings are needed! Enjoy!

 

Ham & Veggie Egg Cups

This recipe is healthy, quick and easy! It's a great way to use up leftover veggies too.
Author Fit Momming - Jen Walsh
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cups

Ingredients

  • 12 eggs
  • 1 red pepper, roasted
  • 1 cup spinach, raw
  • 12 slices ham

Instructions

  • Preheat the oven to 350 degrees.
  • Sauté the spinach then chop the spinach and the roasted red pepper into small pieces.
  • Lightly spray a muffin pan with cooking spray.
  • Add a slice of ham to each cup to form a little basket for the egg.
  • Crack an egg into each of the ham slices.
  • Top with roasted red pepper, spinach, salt & pepper.
  • Bake for 15-20 minutes depending on how you prefer the consistency of the yolk.

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