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+ servings

Ham and Egg Cups

A great on-the-go breakfast item or...better yet, top a work salad with 2 of these Ham & Egg Cups
Course Breakfast, brunch, keto friendly meal, lunch
Cuisine American
Keyword breakfast, egg, egg whites, Keto Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 cups
Calories 315kcal
Author The Kellie Kitchen


  • 12 oz ham thin slice, Hillshire Farm
  • 6 eggs
  • 6 oz cheddar cheese shredded


  • Preheat oven to 400* and spray a 6 muffin pan with oil spray.
  • Line each muffin cup with 2 slices of ham in criss cross form. Place a tsp of shredded cheese in the bottom of each ham cup. Crack an egg into each cup. Top with sprinkle of remaining cheese on each cup.
  • Bake egg cups in 400* for 15-20 minutes or to your desired doneness.
  • Remove from oven and let cool. Using a sharp knife run the blade around the edge of each egg cup. Gently lift each egg cup out of the tin and place on paper towel just in case there is any dampness.
  • Store in single layer covered in the fridge until ready to serve. Eat chilled, room temperature or microwave 5-10 seconds to reheat.


Calories: 315kcal | Carbohydrates: 1g | Protein: 25g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 229mg | Sodium: 912mg | Potassium: 251mg | Sugar: 1g | Vitamin A: 522IU | Calcium: 233mg | Iron: 1mg