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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Table of Contents
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
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Baked Ham and Egg Cups
Equipment
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.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
