Baked Egg Cups with Ham, Spinach, and Cheese Recipe


These Baked Egg Cups with ham, vegetables, and cheese make a quick, portable breakfast!


– 12 egg – 1/2 cup milk (I used 2%) – Salt and pepper (a fat pinch of salt and a slightly skinnier pinch of pepper) – Various chopped veggies (spinach, peppers, green onions, mushrooms, tomatoes, etc) – Ham, cooked bacon, or cooked sausage – Shredded cheese of your choice



Preheat oven to 350. Spray a 12-cup muffin tray. Beat eggs, milk, salt, and pepper in a large bowl until foamy.


Step 1

Chop veggies and meats and divide into 12 cups. Nearly fill each cup with egg mixture. You may have egg mixture left. Sprinkle your favorite shredded cheese on each cup.


Step 2

After 25–30 minutes in the preheated oven, eggs should be set. Cool slightly before removing from oven. Lift the cups from the pan with a spatula after cutting the edges.


Step 3

Cool cups completely before refrigerating in an airtight jar for 5 days. Just before eating, microwave for 1-2 minutes.


Step 4

Orange Cream Cheese French Toast Casserole Recipe 

Also See