Green Eggs Ham Cups (Printable)

Fluffy spinach eggs paired with savory ham and cheddar, baked in muffin cups for a colorful breakfast.

# Components:

→ Eggs Mixture

01 - 6 large eggs
02 - 1/2 cup fresh baby spinach, packed
03 - 1/4 cup milk
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Assembly

06 - 6 large round slices deli ham
07 - 1/2 cup shredded cheddar cheese
08 - 2 tablespoons chopped fresh chives, optional for garnish
09 - Cooking spray or butter for greasing

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 6-cup muffin tin with cooking spray or butter.
02 - Place eggs, spinach, milk, salt, and pepper in a blender. Blend until spinach is finely pureed and mixture turns bright green.
03 - Gently press one ham slice into each muffin cup to form a cup shape, allowing edges to extend slightly above the rim.
04 - Sprinkle a small portion of cheddar cheese into the bottom of each ham cup.
05 - Divide green egg mixture evenly among ham cups, filling each approximately three-quarters full.
06 - Distribute remaining cheddar cheese evenly over the top of each cup.
07 - Bake for 18 to 22 minutes until eggs are set and puffed but still slightly moist in the center.
08 - Cool for 2 minutes. Carefully remove from muffin tin using a small spatula. Garnish with fresh chives if desired and serve immediately.

# Expert Advice:

01 -
  • They look fancy enough to impress guests but come together in less time than scrambling eggs.
  • Kids actually eat their greens without noticing the spinach hiding in plain sight.
  • Make a batch on Sunday and you've got grab-and-go breakfasts all week long.
  • Naturally gluten-free and low-carb, so everyone at your table can enjoy them.
02 -
  • Don't skip the blending step—hand-whisked spinach leaves visible bits that look less appealing and won't distribute the green color evenly.
  • If your ham slices are thin, they might tear when pressing into the tin, so look for thicker deli ham that holds its shape better.
  • The eggs will continue cooking slightly after you remove them from the oven, so don't overbake or they'll become rubbery.
03 -
  • Buy pre-shredded cheese rather than shredding it yourself—it melts more smoothly and saves you precious morning minutes.
  • If your ham cups sink or collapse during baking, it means the ham was too thin; look for thicker premium slices next time and press them in very gently.
  • Use a small offset spatula to coax the cups out of the tin rather than forcing them, which prevents the ham from tearing or the eggs from cracking.
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