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.
Servings 12 muffins
Calories 108kcal
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
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 ⅓ 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