They are also great as a quick, filling snack. You can make extra, keep them in the fridge for several days, and reheat them as needed. I usually prefer a savory breakfast to a sweet one. I simply find it more satiating. So, although I enjoy the occasional zucchini bread or pumpkin bread for breakfast, I prefer egg white frittata, breakfast tomatoes, and bacon egg cups. These cups are perfect for breakfast! It’s good to always have a few in the fridge. They remove the temptation to eat something sweet for breakfast or grab the wrong type of snack. And they are so easy to make!
Recipe Card
Deli ham: It’s best to use thinly sliced ham in this recipe. You’ll use it to create the cup “shells,” which you’ll then fill with eggs. Eggs: I try to use medium eggs in this recipe. If all I have is large eggs, I pour out some of the whites. To season: Kosher salt, black pepper, onion powder, and red pepper flakes.
Your first step is to prepare the ham cups. Simply line a muffin tin with ham slices. They will serve as your shells. Now, break an egg into each cup and season it with salt, pepper, onion powder, and red pepper flakes. Cool the cups for 5 minutes in the pan. Then, slide a spoon underneath each cup to release them from the pan. Serve immediately. For a snack, I just grab one or two and have at it! They’re good when freshly made, but they’re also great when gently reheated in the microwave.
