A low-carb AND high-protein breakfast ready in less than 30 minutes? No, you’re not dreaming. These ham and cheese egg cups are the easiest grab-and-go breakfast that will have you hopping out of bed and out the door in no time. All you need is a muffin tin and 3 ingredients to create this filling, versatile breakfast (or snack!). Here’s everything you need to know:
How to make ham & cheese egg cups:
— How long should I cook the eggs? If you like your yolks super runny, you’ll want to pull them around the 10 to 12 minute mark. They will need to cool for a bit in the muffin tin before you can remove them (they’ll be HOT), and during these few minutes, the eggs will continue to cook. If you like them less runny, feel free to cook them a few minutes past the 12 minute mark.
— Do I need a muffin tin to make these? Yes! That’s the only piece of equipment necessary for this recipe.
Egg cup variations:
— Can I use another type of meat? Totally. Sliced deli turkey works in the recipe, as does salami. (If you go with salami, you’ll need more than one slice to help cup the egg. Head here for the recipe.)
— How else can I change these up? We sprinkle the ham with a little shredded cheddar, but feel free to swap in your favorite type of cheese. Gruyere, Parmesan, or pepper jack will all work well. You can also sprinkle the tops with different herbs like cilantro or sliced green onions.
Made these yet? Let us know how it went in the comments below!
