How to Make 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.
15 min prep time
8servings
1 egg cup
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Step-By-Step Instructions:
- Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray.
- Line 8 of the muffin cups with a slice of ham.
- 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.
- In a medium bowl, whisk together the eggs, spinach and mushrooms, pepper, and cheese (optional).
- 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).
- 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.
Nutrition facts
8 Servings
-
Serving Size
1 egg cup
-
Amount per serving
Calories
80
- % Daily value*
-
Total Fat
5g
6%-
Saturated Fat
1.8g
9% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
125mg
42% -
Sodium
200mg
9% -
Total Carbohydrate
1g
<1%-
Dietary Fiber
0g
0% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
8g
-
Potassium
115mg
2%
Ingredients
nonstick cooking spray
1
lower sodium deli-style ham (1/2 ounce each)
8 slice
olive oil
2 tsp
white (button) mushrooms (diced)
1/2 cup
baby spinach (chopped)
1 cup
eggs
5
fresh ground black pepper
1/8 tsp
reduced-fat shredded cheddar cheese
1/3 cup