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Ham and Cheese Baked Egg Cups

Ham and cheese baked egg cups are the ideal, protein-packed breakfast that can be made ahead in a muffin tin and quickly reheated on busy weekday mornings.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 108kcal
Author Liz Della Croce

Ingredients

  • 1 dozen large eggs
  • ½ cup whole milk
  • 6 slices Candian bacon diced
  • ¼ cup minced scallions
  • 4 ounces shredded sharp cheddar cheese low fat
  • salt and pepper to taste
US Measurements - Convert to Metric

Instructions

  • Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicone pan.
  • In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the Canadian bacon, scallions and salt/pepper to taste.
  • Divide egg mixture evenly between 12 muffin tins (about 1/3 cup each) then sprinkle evenly with sharp cheddar.
  • Bake until eggs are set, 25-30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.

Video

Nutrition

Calories: 108kcal | Carbohydrates: 1.2g | Protein: 10.4g | Fat: 5.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 3.8g | Cholesterol: 190mg | Sodium: 188mg | Fiber: 0.1g | Sugar: 0.1g