Name: Ham And Egg Muffin Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 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

"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 340 g	Deli-sliced ham (thick-cut)
12 pieces 12 units	Large eggs
0.75 cup 75 g	Shredded Gruyère cheese
2 tbsp 8 g	Fresh chives, minced
0.25 tsp 1.5 g	Salt
0.25 tsp 0.5 g	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.

·
Use Black Forest or honey-glazed ham to add a layer of smoky or sweet complexity to the dish.
·
If your ham slices are very thin, use two per cup to prevent the egg from leaking through the meat barrier.
·
For a more 'omelet-style' texture, whisk the eggs with a splash of heavy cream before pouring them into the ham cups.
·
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?

Absolutely! Store the cooled muffin cups in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds.

Can I add vegetables to these cups?

Yes, but ensure you sauté watery vegetables like spinach or mushrooms first to remove excess moisture before adding them to the cups.

What is the best way to prevent sticking?

Even though the ham acts as a liner, greasing the top of the muffin tin is recommended in case the egg white spills over the ham edge.

Can I freeze ham and egg muffin cups?

Yes, they freeze well for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.

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