Baked Ham and Egg Cups
These Baked Ham and Egg Cups topped with asparagus are an all in one breakfast recipe that is naturally low carb, Keto friendly. Just ham, cheese, eggs and asparagus baked to perfection in individual servings.
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Baked Egg Muffin Cups
These baked egg cups are so quick, easy and delicious! Plus they are great for preparing breakfast for a crowd. Literally a full breakfast all in one. . .ham, cheese, egg and asparagus.
Omit the shredded cheese for a dairy free version.
Ingredients Needed For Egg Muffin Cups (screenshot for grocery list)
- Sliced Deli Ham
- Shredded Cheddar Cheese Blend
- Large Eggs
- Thin Asparagus
- Salt/Pepper
How To Make Egg Cups
- Preheat oven to 400ºF
- Spray muffin tins with nonstick. Place one slice of ham into each muffin tin creating a cup. Tuck the edges down as much as possible to prevent burning.
- Sprinkle shredded cheese inside ham cups. Top with one cracked egg in each. Lay oiled asparagus tips flat on top. Season with salt and pepper.
- Bake 13-15 minutes or until eggs are cooked to preference.
- Sprinkle with chopped fresh parsley. Remove egg cups from muffin tin with large spoon. Serve.
Can You Reheat Egg Cups
Yes, a quick microwave session will reheat these egg cups. Cover and microwave for 60-90 seconds. The egg portion will cook further but they are still just as good as right out of the oven.
More Healthy Breakfast Ideas
Sausage and Potatoes Breakfast Hash – Overnight Oats – Mushroom Spinach Frittata – Cheesy Avocado Egg Muffin Cups – Bacon and Egg Breakfast Cups
Baked Ham and Egg Cups
These Baked Ham and Egg Cups topped with asparagus are an all in one breakfast recipe that is naturally low carb, Keto friendly. Just ham, cheese, eggs and asparagus baked to perfection in individual servings.
Ingredients
- 6 Slices Deli Ham
- 1/2 Cup Shredded Cheddar Cheese Blend
- 6 Large Eggs
- 12 Thin Asparagus Spears - brushed with oil
- Salt/Pepper - to taste
Instructions
- Preheat oven to 400ºF
- Spray muffin tins with nonstick. Place one slice of ham into each muffin tin creating a cup. Tuck the edges down as much as possible to prevent burning.
- Sprinkle shredded cheese inside ham cups. Top with one cracked egg in each. Lay oiled asparagus tips flat on top. Season with salt and pepper.
- Bake 13-15 minutes or until eggs are cooked to preference.
- Sprinkle with chopped fresh parsley. Remove egg cups from muffin tin with large spoon. Serve.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 156Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 203mgSodium 470mgCarbohydrates 2gFiber 1gSugar 1gProtein 12g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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