Ham and Cheese Egg Cups

Name: Ham and Cheese Egg Cups
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 servings
Cuisine: North American
Ingredients: 180 g lean ham, sliced, thin slices; 10 large eggs; 50 g old cheddar, grated; 1¼ green onions; ¼ tsp black pepper; cooking spray

Slices of lean ham pressed into a muffin tin as cups, filled with egg and cheese and baked. No crust, naturally gluten-free and very portable.

207calories

18 gprotein
2 gcarbs
14 gfat
1 gfibre

per serving

Prep: 10 min
Cook: 18 min
Serves: 6
Cost: $1.43/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Preheat the oven to 190°C (375°F) with a rack in the centre. Spray a 12-cup muffin tin well.
Press a slice of ham into each cup to form a little bowl.
Crack an egg into each ham cup, or whisk the eggs with pepper and pour them in, about three-quarters full.
Top with the cheddar and sliced green onion.
Bake for 15 to 18 minutes, until the whites are completely set and the eggs reach 74°C (165°F). Whisked eggs should be puffed and firm in the centre.
Cool for 5 minutes, then run a knife around each cup and lift out. Keeps 4 days in the fridge.