Mornings are chaotic, and sometimes you need breakfast that’s ready to go. When you want something fast, protein packed, and low carb, you can turn to these ham and cheese egg cups. They take less than 30 minutes to whip up, only need three ingredients, and can double as a protein rich snack too.
If you want runny yolks, then pull them at around the 10 to 12 minute mark. They’ll continue cooking a bit while they cool in the muffin tin, so be patient. If you prefer firmer yolks, then just leave them in a few minutes longer. These egg cups are versatile, easy, and perfect for busy mornings when you need breakfast and convenience in one bite.
Ingredients
- Cooking spray
- 12 slices ham
- 1 cup shredded cheddar
- 12 large eggs
- Kosher salt
- Freshly ground black pepper
- Finely chopped fresh parsley, for serving
Directions
Step 1
Set your oven rack in the center and preheat to 400°F. Give a standard 12-cup muffin tin a good spray of cooking oil, or use a silicone muffin pan, so nothing sticks. We want these egg cups to pop right out later.
Step 2
Line each muffin cup with a slice of ham, sprinkle a little cheddar cheese on top, and then crack an egg right into the ham “nest.” Don’t forget a pinch of salt and pepper for flavor. We’re keeping it simple but delicious.
Step 3
Slide the tin into the oven and bake until the eggs are cooked to your liking, about 12–15 minutes. For runny yolks, pull them around 12 minutes; if you like them firmer, leave them in a little longer.
Step 4
Top each egg cup with a sprinkle of fresh parsley for a pop of color and a hint of freshness. Let them cool slightly, then grab and go for a perfect high protein, low carb breakfast.
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