Spinach Mushroom Egg and Ham Cups

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.

  • Prep time
    15 min
  • Servings
    8 Servings
  • Serving size
    1 ham muffin
Breakfast Quick & Easy Snacks Lower Carb Kid Friendly
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 ham muffin
  • Amount per serving Calories 70

  • Total Fat 4.5g
    • Saturated Fat 1.5g
  • Cholesterol 125mg
  • Sodium 180mg
  • Total Carbohydrate 1g
    • Dietary Fiber 0g
    • Total Sugars 0g
  • Protein 7g
  • Potassium 135mg
Breakfast Quick & Easy Snacks Lower Carb Kid Friendly


  • Nonstick cooking spray
  • deli ham (1/2 ounce each)
    8 slice
  • olive oil
    2 tsp
  • mushrooms (diced)
    1/2 cup
  • baby spinach (chopped)
    1 cup
  • eggs
  • fresh ground black pepper
    1/8 tsp
  • cheese (reduced-fat, shredded, optional)
    1/3 cup


  1. Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray.

  2. Line 8 of the muffin cups with a slice of ham.

  3. 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.

  4. In a medium bowl, whisk together the eggs, spinach and mushrooms, pepper, and cheese (optional).

  5. 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).

  6. 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.