Years and years ago, I was intrigued by a recipe for eggs baked in ham cups I spotted in a food magazine. But it was a whole egg with a runny yolk which was not appealing to me. Wanting a quick, protein heavy breakfast, I created these Egg Muffins for a delicious, healthy way to start the day. More like a mini omelet than an over easy egg!
So versatile, I used both ham and prosciutto to line my tins, then filled with whisked eggs and my favorite omelet fillings. These omelet “muffins” were terrific!
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Egg Muffins in Ham Cups
I needed to up my breakfast game and was brainstorming healthy, protein filled breakfasts with my friend Kristen. She shared her Easy Baked Ham and Egg Cups recipe and that was enough to persuade me to whip up my own version.
And after 30+ years, I finally fulfilled the hubby’s dream of waking up to a hot breakfast. He was thrilled with these mini omelets.
Tips for Making These Mini Omelets
You can tweak these mini omelets a zillion ways. Add your favorite omelet ingredients to the ham cups before pouring in the egg mixture to your muffin tin. Precook your meats and/or vegetables since these won’t be in the oven long enough to ensure they are cooked and tender.
- Once these muffin eggs are cooked, store them in an airtight container in the refrigerator or freezer for future breakfasts.
- Store for a maximum of 4 days in your refrigerator.
- To reheat refrigerated muffins, microwave for 15-20 seconds before eating. Times will vary depending on the power of your microwave.
- PRO-Tip: To freeze these muffins, first let them cool completely, then place them on a baking sheet to freeze for about an hour before placing them in a freezer safe Ziploc bag. They can be stored in the freezer for up to 3 months. Make sure to label your bag with the date.
- To reheat frozen muffins, place on a baking sheet, loosely covered with foil at 350 degrees until warm. Or microwave gently.
- Egg muffins vary in calories depending on your additions. More cheese will make them more caloric, of course, as will meats such as sausage and bacon. These are keto-friendly!
- I tested these with both deli ham and prosciutto. Although I love prosciutto, those muffins were a tad too salty, so if you do use this Italian ham, you’ll want to decrease the salt you add to your eggs.
More Egg Recipes You’ll Love:
I make omelets numerous times during the week for breakfast or brunch and this Baked Denver Omelet is a delicious change of pace as is this Sun-dried Tomato and Spinach Quiche. Well Plated’s Soft Scrambled Egg Toast with Roasted Asparagus definitely caught my eye, as did this Green Chile Egg Casserole from Crazy for Crust. If you’re looking to perfect your morning eggs, check out this tutorial on How to Make Scrambled Eggs from Simply Recipes.
- 12 slices deli ham
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup baby spinach, chopped
- 1/4 cup diced red bell pepper
- 1/4 cup diced mushrooms
- 1/2 cup grated cheese of your choice, I used sharp Cheddar and Gouda
Preheat oven to 400 degrees.
Line a 12-cup muffin tin with ham. Set aside.
Whisk together eggs, milk, salt and pepper. Set aside.
In a saute pan, add olive oil and heat on medium. Add spinach, bell pepper and mushrooms and cook, stirring occasionally until mushrooms are cooked. Season with a pinch or two of salt and a grating of black pepper if desired.
Divide the vegetable mixture into the ham cups. Top with the shredded cheese.
Then, carefully pour the egg mixture into the the egg cups. If you have any excess eggs, just pour into a greased ramekin to bake.
Bake for 14 minutes or until eggs are puffed and cooked through.
Leftovers can be stored in the refrigerator or freezer.