Keto Ham And Egg Cups Recipe Made In A Muffin Pan

KETO HAM AND EGG CUPS

Keto Ham and Egg Cups image

An upgrade on the classic American breakfast combo, these impressive, perfectly portioned, grab-and-go bites are as delicious as they are adorable. Make a batch, cover and refrigerate extras, and you've got quick access to ample amounts of tasty good fats and protein that can be enjoyed warm or at room temperature.

Provided by Keto-Mojo

Categories Breakfast Brunch Buffet Quick & Easy Kid-Friendly

Number Of Ingredients 12

Ingredients

nonstick cooking spray
6 slices (3/4 oz) each sugar-free sliced ham (like Applegate Naturals)
2 Tbsp butter
1/4 cup chopped red bell pepper
1/4 cup chopped zucchini
3/4 tsp sea salt
1/4 tsp freshly ground pepper
5 large eggs
1 Tbsp chopped fresh parsley (or 1 tsp dried parsley), optional
1/2 tsp onion powder
1 Tbsp water
1/2 cup shredded sharp cheddar cheese

Steps:

Preheat oven to 375°F (190C°). Spray 6 cups of a muffin pan with nonstick spray.
Place a slice of ham into each sprayed muffin cup, pressing the bottom and sides, and slightly overlapping if necessary to form a cup.
In a small skillet over medium heat, melt the butter. Add the bell pepper, zucchini, and one third of the salt. Cook and stir until mostly softened, about 4 minutes.
Transfer the vegetables to a medium bowl. Add the eggs, parsley, onion powder, water, and the remaining salt. and the pepper; whisk to combine.
Evenly distribute half of the cheese among the ham cups, top with the egg mixture, then top with remaining cheese. Bake until puffed and set with only the slightest jiggle in their centers, 15 to 18 minutes. Let rest for 5 minutes. Turn out the egg cups and serve.

HAM AND EGG CUPS

Ham and Egg Cups image

A great on-the-go breakfast item or...better yet, top a work salad with 2 of these Ham & Egg Cups

Provided by The Kellie Kitchen

Categories Breakfast brunch keto friendly meal lunch

Time 25m

Number Of Ingredients 3

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 315 kcal, Carbohydrate 1 g, Protein 25 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 229 mg, Sodium 912 mg, Sugar 1 g, ServingSize 1 serving

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