I love low carb breakfast cups that I can keep in the fridge for future breakfast! They are super easy to make, and I can make several of them on Sunday for the week. If you want to try these ham and eggs breakfast cups, here's the recipe. Enjoy!
Ham and Eggs Breakfast Cups Ingredients:
6 eggs
4 slices of Black Forest ham
1 tablespoon heavy cream
1 cup spinach chopped finely
6 tablespoon shredded Mexican cheese mix
Pepper
For Garnish:
1 half of avocado cubed
1-2 small scallions
Ham and Eggs Breakfast Cups Instructions:
Preheat oven 375 degrees.
Spray with nonstick spray in six of the regular size cups. Set aside.
Cut ham and make vertical slices to overlap the sides.
Add each slice of ham to each cupcake opening. It should make six cupcakes.
In a bowl, scramble six eggs add pepper to your taste. Add 1 tablespoon of heavy cream. Mix again.
Finally, chop spinach. Mix the Chopped spinach into the egg mixture.
Scoop the egg mixture into the ham cups. It should be close to the top of the ham. It should fit in all of them. If you find you have an extra egg mixture, you can make another ham cup. Bonus! Add a little bit of shredded cheese above if you want. See the image below. This is above and beyond the measurements of the shredded cheese, I indicated above.
Bake in the oven for 10 to 20 minutes or until the egg liquid cooked.
While they cook, slice the scallions. Cut up ½ or more of an avocado into cubes.
Pull out and set aside to cool for 10 minutes.
Take a knife and run it around the cupcake edges to loosen them.
Transfer to plate and top with scallions and avocados. Enjoy.
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Ingredients
- 6 eggs
- 4 slices of Black Forest ham
- 1 tablespoon heavy cream
- 1 cup spinach chopped finely
- 6 tablespoon shredded Mexican cheese mix
- Pepper
- For Garnish:
- 1 half of avocado cubed
- 1-2 small scallions
Instructions
- Preheat oven 375 degrees.
- Cut ham and make vertical slices to overlap the sides.
- Spray with nonstick spray in six of the regular size cups. Set aside.
- Add each slice of ham to each cupcake opening. It should make six cupcakes.
- In a bowl, scramble six eggs add pepper to your taste. Add 1 tablespoon of heavy cream. Mix again.
- Finally, chop spinach. Mix the Chopped spinach into the egg mixture.
- Scoop the egg mixture into the ham cups. It should be close to the top of the ham. It should fit in all of them. If you find you have an extra egg mixture, you can make another ham cup. Bonus!
- Bake in the oven for 10 to 20 minutes or until the egg liquid cooked.
- While they cook, slice the scallions. Cut up ½ or more of an avocado into cubes.
- Pull out and set aside to cool for 10 minutes.
- Take a knife and run it around the cupcake edges to loosen them.
- Transfer to plate and top with scallions and avocados. Enjoy.
I like to add hot sauce to them after I reheated them in the microwave for 45 sec to 1.5 minutes.
You can also add extra herbs or salsa to it as well.
Here's what the finished dish looks like.
Check out our other breakfast muffin cup recipes below.
KETO STYLE MEXICAN MINI BREAKFAST MUFFINS RECIPE
MEXICAN SCRAMBLED EGG MUFFINS FREEZER MEAL
