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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


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