These ham and egg cups are perfect to freeze or refrigerate to eat throughout the week, then grab and get out the door as you’re heading to your busy day!
Ham and Egg Cups Ingredients
- 6 servings of egg whites
- 2 whole eggs
- 12 slices low sodium ham
- 1 cup chopped kale
- 1/3 cup low fat shredded cheese
- 1 tsp black pepper
Ham and Egg Cups Recipe
Preheat oven to 375 degrees
Spray muffin tin with olive oil
Line muffin tins with slices of ham, may be easier to tear ham slice and place it in muffin tin
Mix whole eggs with egg whites, pour half of mixture on top of ham slices
Evenly distribute the kale into all ham cups
Pour the other half of egg mixture on top of kale
Top with shredded cheese and black pepper
Bake at 375 for 15 minutes or until eggs are cooked.
Makes 12 breakfast cups.
Macros for one breakfast cup