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–+ servings
Baked Ham and Egg Cups with Shredded Cheese in a muffin tin, topped with fresh parsley

Ham and Egg Cups

These easy ham and egg cups are made with just three ingredients and baked in a muffin pan. A perfect gluten-free, protein-packed meal or snack for any time of day.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings

Equipment

  • muffin tin

Ingredients

  • Oil or Non stick cooking spray
  • 6 slices ham lunchmeat (thin, nitrate free, organic slices are best)
  • 6 eggs
  • ½ cup cheddar cheese (shredded)
  • salt and pepper to taste
  • parsley (for serving)

Instructions

  • Preheat the oven to 375°F. Coat six muffins cups of a muffin tin with oil or non stick cooking spray.
  • Line each cup with 1 slice of ham. If needed, you can snip the edges of the ham to better fit in the cups, but don't cut all the way through.
  • Crack one egg into each muffin cup. Season each egg with a pinch of salt and pepper.
  • Sprinkle tops of egg cups with shredded cheese.
  • Bake from 9-15 minutes depending on how you like your eggs set.
  • Allow eggs to cool slightly and then remove from pan.
  • Sprinkle with parsley (if desired) and enjoy!

Notes

Store for up to a week in a container in the fridge.  
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