Ham and Egg Cups

It’s been an age since I’ve posted on here – many tasty recipes to share, just coming up a bit short on free time (read: I’m now deservedly stingy about how I spend my free time, because it’s fleeting and precious and I’d generally rather be making memories with family and friends than tethered to my laptop).

No illusions of viral blog grandeur here, just an occasional accounting of the healthy habits and recipes that keep me well (and those 60 pounds I packed on in my late 30s far, far away).

This weekend I prepped these Ham and Egg Cups, dressing them up with leftover cheeses (parm & cheddar) and what was left of the pico de gallo we didn’t polish off last Taco Tuesday.healthy breakfast, ham and egg cups

The jalapeño kick and cilantro really elevate this otherwise straightforward protein from bland to boo-yah! The onions and tomatoes also keep the egg cups from turning out too dry. I added a fresh spinach leaf to each for added nutritional oomph.

I’ve packed two of them for my lunch every day this week, a perfect accompaniment to fresh fruit (hello Cuties!), hummus and veggie dippers. Lean, loaded with all the healthy things, easy on the budget and super fast to prepare. Enjoy!

Ham and Egg Cups (basic recipe courtesy of Delish.com)
12 slices deli ham (I used Aldi’s uncured smoked ham)
12 eggs (again, Aldi for the win – I routinely save $200 a month on groceries by shopping there)
Freshly shredded cheese (I used parm and cheddar in this batch)
Fresh spinach leaves
Fresh pico de gallo (check your local deli)
Preheat oven to 400. Spray 12 cup muffin tin with cooking spray. Line each muffin cup with one slice of ham. Crack one egg into each muffin cup. Season with freshly ground sea salt and pepper. Sprinkle shredded cheese. Add spinach. Top with pico de gallo. Bake for 15 minutes (firm – no runny yolks!)

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