Ham and Cheese Egg Cups – LowCarb/KETO
Since starting a low carb/KETO diet I’ve found so many amazing new ways to eat the foods I love! This particular way of eating is very restrictive, but I’ve never felt better so I am completely okay with the limited options. It’s always a great day when I find a new way to spice up my meals! These Ham and Cheese Egg Cups are a great way to easily enjoy these breakfast favorites together, and the convenience is a huge plus! The best part about this recipe is that you can make how many you need without having to adjust the recipe. Just fill the tins, bake and enjoy!
Ingredients:
- Sliced deli ham (avoid varieties with added sugar)
- Shredded cheese (I used sharp cheddar)
- Eggs
- Salt / Pepper
- Chopped herbs (optional)
Directions:
Pre-heat your oven to 400 degrees. Then, spray a 12 cup muffin tin with cooking spray. Place a piece of ham in each one, folded so that the center is empty.
Sprinkle shredded cheese inside each ham cup.
Then crack an egg over the cheese. Sprinkle with salt and pepper.
Bake at 400 degrees for 15 minutes. Optional – top with chopped herbs of your choice such as parsley, chives, thyme, or dill.
Ham and Cheese Egg Cups – LowCarb/KETO
Ingredients
- Sliced deli ham avoid varieties with added sugar
- Shredded cheese I used sharp cheddar
- Eggs
- Salt / Pepper
- Chopped herbs optional
Instructions
- Pre-heat your oven to 400 degrees. Then, spray a 12 cup muffin tin with cooking spray.
- Place a piece of ham in each one, folded so that the center is empty.
- Sprinkle shredded cheese inside each ham cup, then crack an egg over the cheese.
- Sprinkle with salt and pepper.
- Bake at 400 degrees for 15 minutes.
- Optional – Top with chopped herbs of your choice such as parsley, chives, thyme, or dill.
