Ham and cheese baked egg cups are the ideal, protein-packed low carb breakfast that can be made ahead in a muffin tin and quickly reheated on busy mornings. Give them a try today and start your morning off right!
1 dozen large eggs
1/2 cup 2% milk
1 cup diced ham (or bacon, chicken, sausage- your choice!)
1/4 cup minced scallions (optional)
4 ounces shredded sharp cheddar cheese low fat (Feta is also a great choice here!)
salt and pepper to taste
Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray.
In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the ham, scallions and salt/pepper to taste.
Divide egg mixture evenly between 12 muffin tins (about 1/3 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.
Once they’re cool- pop them in a ziplock bag or plastic container. Pop in the microwave for 45sec. when you’re ready to eat & enjoy!
Brought to you by Trainer Kate