ham and cheese egg cups (a high protein meal prep breakfast)
Serves 65 mins prep20 mins cook
When I say this recipe is easy, I don't think I can articulate just how easy it is to make ham and cheese egg cups! One cup is packed with 26 grams of protein and just 197 calories. You can take them on the go or pop one on a crispy piece of sourdough with a little jam for a Monte Cristo action.
0 servings
What you need
Instructions
0 Preheat oven to 400 degrees. Grab a silicon muffin tin or a metal one and line it with foil liners. Paper liners will get soaked! If you have a really good non-stick pan that will work without liners. 1 In every other muffin spot, press a slice of ham into each one (the [wprm-ingredient text="6 slices ham" uid="0"]). You'll have to be gentle and do some bending and folding to get them to fit right with the bottom flat. Then sprinkle in 1 tbsp of the [wprm-ingredient text="6 tbsp white cheddar shredded" uid="3"] into each one, then pour in 1 tbsp of the [wprm-ingredient text="6 tbsp egg whites" uid="2"] into each one, and finally top with 1 egg of the [wprm-ingredient text="6 eggs" uid="1"] in each one. Finish with a [wprm-ingredient text="sprinkle of pepper on each" uid="4"]. Bake for 15-17 minutes if you want your yolks a bit runny (or plant o reheat them and don't want to overcook them in the microwave later on). Or bake them for 20-25 minutes if you want the yolk set. 2 When done, let cool a bit before removing and then serve with a garnish of green onions. I love to cut mine up and spread it out over sourdough.View original recipe