Make these easy low carb ham and egg cups the night before for your on the go breakfast! Add in your favorite veggies for a satisfying breakfast the whole family will love.
Low carb ham and egg cups are the ultimate easy on-the-go breakfast. Let everyone choose their favorite add-ins so breakfast is a snap! Prep these the night before, then slide in the oven while you are getting ready for your day. A fast, delicious, low carb breakfast is definitely a thing.
You can make as many cups as you need and you can tweak the ingredients to your taste. I made 4 of these cups using colby/mozzarella cheese and I topped a few with cherry tomatoes and asparagus. They were delicious!
On my next batch, I added a spoonful of Ro*tel® tomatoes and bell peppers. Some other possibilities: sriracha sauce, pesto, bacon bits, chives, etc. Be sure to check these after about 12-15 minutes of cooking for soft and delicious scrambled eggs. If you are carb counting and/or following a diet for diabetes, each cup contains about 1gm carb.
Pro Tips:
- Use a muffin liner to make clean up a breeze.
- Choose lower sodium ham if desired.
- Use a measuring cup to make pouring the eggs easier.
- Store covered in the refrigerator and pop in the microwave to warm.
How to Make Ham and Egg Cups
Step 1:
Begin by lining your muffin tin with paper or foil liners. This will make cleanup much easier. Next line the cup with a slice of ham. Here I have used lower sodium ham.
Step 2:
Add cheese to ham-lined cups. I used about 1 Tablespoon cheese in each cup.
Step 3:
Add eggs to each cup. I used a measuring cup to make pouring easier.
Step 4:
Add you favorite toppings. Here I added Ro*tel® and some diced green peppers.
Step 5:
Bake the muffin cups and enjoy!
Check out more of our favorites:
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Did you make this recipe? Please leave your star rating and comment below!
Recipe
Low Carb Ham and Egg Cups
Ingredients
- Nonstick Spray
- 4 slice lower sodium thin sliced ham
- 4 tablespoon grated cheese use your fave
- 3 eggs
- 1 tablespoon cream
- salt and pepper
- 1 tablespoon green pepper optional
Instructions
- Preheat oven to 350 degrees F.
- Place liners in 4 muffins of muffin tin.
- Arrange a slice of ham into each cup.
- Sprinkle 1 Tbsp. cheese into ham cup.
- Beat eggs, cream and a sprinkle of salt and pepper together.
- Divide egg mixture between the four cups.
- Drop a few veggies on top (if using) and sprinkle with salt and pepper if desired. Add hot sauce, rotel or any preferred seasoning.
- Bake in oven 12-15 minutes or until egg is set.
- Remove from oven and sprinkle with green onions (if desired).
- Remove ham cups from muffin tin and serve warm.
Notes
- Use a muffin liner to make clean up a breeze.
- Choose lower sodium ham if desired.
- Use a measuring cup to make pouring the eggs easier.
- Store covered in the refrigerator and pop in the microwave to warm.
Heather says
In this recipe, it calls for cream. What type of cream is it referring to?
Charlotte says
This is heavy cream (whipping cream) or 1/2 and 1/2 would work also. Hope that helps!
Angie says
Is the serving size 1 egg cup or 1 gram? By the way these are delicious!
Charlotte says
Hi Angie
The serving size is 1 egg cup-thanks for your question! So glad you liked this recipe 😀
Dawn W. says
this came out great but I had to cook 10 min longer cause I made 6 egg cups
added red pepper and green onion and I used 2pct milk instead of cream.
I have to make a bunch more .
Thanks for the recipie.
Nathalie says
Can I freeze these and for how long
Charlotte says
Hi Nathalie, Yes you can freeze these! Let them cool after baking then place on a baking sheet and into freezer for a few hours. After they have frozen, drop them into a freezer bag and store in freezer up to 2 months for best results. Thaw in the microwave 1-2 minutes. Thanks for your question!