Green Eggs Ham Cups (Printable version)

Fluffy spinach-infused eggs baked in ham cups with melted cheddar and a touch of chives.

# What You'll Need:

→ Eggs Mixture

01 - 6 large eggs
02 - 1/2 cup fresh baby spinach, packed
03 - 1/4 cup milk
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Assembly

06 - 6 slices deli ham, large round slices
07 - 1/2 cup shredded cheddar cheese
08 - 2 tablespoons chopped chives, optional for garnish
09 - Cooking spray or butter for greasing

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with cooking spray or butter.
02 - Place eggs, spinach, milk, salt, and pepper in a blender. Blend until spinach is finely pureed and mixture turns green.
03 - Gently press one slice of ham into each muffin cup to form a cup shape.
04 - Sprinkle a small amount of cheddar cheese into the bottom of each ham cup.
05 - Divide green egg mixture evenly among ham cups, filling approximately three-quarters full.
06 - Top each cup with remaining cheddar cheese.
07 - Bake for 18 to 22 minutes, or until eggs are set and puffed.
08 - Allow to cool for 2 minutes. Carefully remove from muffin tin and garnish with chives if desired. Serve warm.

# Expert Tips:

01 -
  • Your kids will actually eat their greens without complaint because they taste like breakfast pizza.
  • These little cups come together faster than you can toast bread, which is a genuine miracle on weekday mornings.
  • They're gluten-free and low carb, so nobody feels like they're missing out while everyone else is eating pancakes.
02 -
  • Overfilling the cups will cause the egg mixture to escape over the top and create a mess in your oven, so that three-quarter mark really matters.
  • The ham slices must be large and pliable enough to press into the tin without tearing, which is why deli counter ham works so much better than packaged stuff.
03 -
  • Blend your spinach and eggs the night before and store the mixture in the fridge so you only have five minutes of actual work in the morning.
  • The secret to cups that don't stick is pressing the ham gently but firmly into the tin so it creates a seal between the ham and the metal.
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