Spinach Mushroom Egg and Ham Cups
These egg and ham cups are absolutely delicious and satisfying. They are also much better for your blood glucose than a bowl of sugary cereal. As an added bonus, you get some veggies in this low-carb breakfast too.
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- Prep time
- 15 min
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- Servings
- 8 Servings
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- Serving size
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1 egg cup
Ingredients
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nonstick cooking spray
- 1
- 1
-
-
lower sodium deli-style ham (1/2 ounce each)
- 8 slice
- 8 slice
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olive oil
- 2 tsp
- 2 tsp
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white (button) mushrooms (diced)
- 1/2 cup
- 1/2 cup
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baby spinach (chopped)
- 1 cup
- 1 cup
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eggs
- 5
- 5
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fresh ground black pepper
- 1/8 tsp
- 1/8 tsp
-
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reduced-fat shredded cheddar cheese
- 1/3 cup
- 1/3 cup
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Directions
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Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray.
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Line 8 of the muffin cups with a slice of ham.
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Add the oil to a sauté pan and heat over medium-high heat. Add the mushrooms and cook for 3 minutes. Add the spinach and cook for another 3 minutes. Set the vegetables aside to cool.
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In a medium bowl, whisk together the eggs, spinach and mushrooms, pepper, and cheese (optional).
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Carefully fill the 8 muffin cups (lined with ham) with the egg mixture until 2/3 full (try to not let eggs drip on the sides underneath the ham slices).
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Bake for 20-22 minutes, until the eggs are cooked through. Let cool for 5 minutes. Use a fork to go around the edges and loosen the ham and egg cups. Use a fork to scoop out each cup.