Keto Baked Eggs in Ham Cups
Likely the most common recipes requested are for quick breakfast ideas. This recipe is a great spin on a muffin or frittata at a fraction of the preparation (and time) required. Here we use deli ham to help hold together the egg and veggie center. Use this recipe as a base and get creative!
I’ve made these a million different ways with every combination of veggies, greens, cheeses, spices, and jalapenos when I am looking for some heat. I will say, the biggest hit around here is the “Green Eggs and Ham” version that my kids love!
First step is to grease the pan and place your “cups” (ham slices) at the base of the muffin tin. Gently crack one egg inside each cup.
I seasoned here with “Everything But the” seasoning because… always Everything But the…
Add in toppings of your choosing. I went for green onions and cheddar here. 
And enjoy! If you can resist popping several of these in one sitting, these are also a great breakfast to make ahead for the week!
Keto Baked Eggs in Ham Cups
Ingredients
- coconut oil or cooking spray
- 4 eggs
- 4 slices deli ham
- â…“ cup grated cheese
- 2 tbsp thinly sliced green onion
Instructions
- Preheat the oven to 375°F.
- Lightly grease the cupcake pan.
- Tuck one slice of ham into each cup.
- Crack one egg into each cup and sprinkle cheese, green onions or other garnish atop.
- Place the cupcake pan in the preheated oven.
- Cook for about 12 minutes for just barely cooked egg yolk. Adjust oven time for more/less cooked egg yolk.
Nutrition
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