Recipe Details
"Elevate your morning routine with these protein-packed Ham and Egg Muffin Cups, where savory deli ham forms a crispy crust for velvety eggs and melted cheese. Perfectly portioned and keto-friendly, they are the ultimate make-ahead solution for busy weekdays or a charming brunch spread."
1 Ingredients
| Qty | Item |
|---|---|
| 12 slices | Deli-sliced ham (thick-cut) |
| 12 pieces | Large eggs |
| 0.75 cup | Shredded Gruyère cheese |
| 2 tbsp | Fresh chives, minced |
| 0.25 tsp | Salt |
| 0.25 tsp | Black pepper |
2 Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick spray.
Press one slice of ham into each muffin cup, pleating the edges to create a small basket that lines the bottom and sides.
Sprinkle approximately one tablespoon of shredded Gruyère cheese into the bottom of each ham cup.
Carefully crack one egg into each ham cup directly over the cheese, taking care not to break the yolk if you prefer them sunny-side up.
Season each cup with a tiny pinch of salt and freshly cracked black pepper.
Bake for 15-20 minutes. At 15 minutes the yolks will be slightly soft; at 20 minutes they will be fully set.
Remove from the oven and let rest for 3 minutes. Use a butter knife to gently loosen the edges and lift the cups out. Garnish with fresh chives before serving.
💡 Tips & Tricks
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·
Use Black Forest or honey-glazed ham to add a layer of smoky or sweet complexity to the dish.
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·
If your ham slices are very thin, use two per cup to prevent the egg from leaking through the meat barrier.
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·
For a more 'omelet-style' texture, whisk the eggs with a splash of heavy cream before pouring them into the ham cups.
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·
Ensure the ham is pushed all the way to the bottom of the tin to prevent the cups from being top-heavy or tipping.
? Frequently Asked Questions
Can I make these ahead of time for meal prep?
Can I add vegetables to these cups?
What is the best way to prevent sticking?
Can I freeze ham and egg muffin cups?
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