Variety is the spice of life, right? So that made me stop to look up where that saying originated from and that phrase comes from William Cowper’s poem, The Task, in 1785. Let that sink in. Something that was coined in a poem over 230 years ago is still applicable today!
Ok, enough English lessons! Variety is the spice to meal planning and meal prep! Maybe I should coin that as Savor and Savvy’s catch phrase?
Seriously, when you eat the exact same thing day after day, you get bored and then stop meal prep/planning and eat whatever we can find.
That is a huge reason we post so many breakfast recipes. It is such a challenge to find and create easy meal prep options out there for those of you on the go! You don’t have time to be June Cleaver (wouldn’t that be awesome sometimes?) and make hot breakfasts for the entire family every morning.
We can have hot breakfasts or at least well-prepared breakfasts as long as we do a little leg work on the front end of the week so we can reap the rewards for the following days!
So many people have shared and made our Oven Baked Eggs recipe that we decided we better come up with other versions. So, here is the first one – Baked Ham and Eggs in a Muffin Tin.
How to Make Baked Eggs in a Muffin Tin with Ham
The first thing to do is to pick out your ham. Make a trip to the deli and pick a flavor you’d like. We chose a plain ham this time but we have used the Bavarian style before as that is family favorite. Our deli only had larger pieces like you will see in the photos. Spray your muffin tin well with nonstick spray before placing the ham inside. Add a slice of ham to each muffin cup.
Crack an egg in each piece of ham. Add salt and pepper.
Bake at 400 F for 12-17 minutes. This is a wide range because of oven hot spots and how well done you want your eggs. I start checking at 12 minutes and we went the full 17 minutes as I like the eggs hard.
Take them out and let them cool.
For a bit of fun, we topped ours with different toppings and put them in small containers for Jason’s breakfast for the week. The whole process took less than 25 minutes and he had 5 days of breakfasts ready to just grab and go with two left over for me!
How to Make Avocado Dressing
I am just a wee bit in love with this avocado dressing and we put some on top of the baked ham and egg cups.
In a sturdy blender, combine a ripe avocado that is peeled and seeded with cilantro, garlic, sour cream, and lime juice. Once it is combined, add half and half or milk to thin it out. I added a tbsp at a time to get the thickness that I wanted. I could drizzle this on just about anything if I’m honest.
Can you Freeze These Baked Ham and Egg Cups?
Of course! Place them on a baking sheet in the freezer until they are frozen and then remove. Place frozen egg cups in a freezer grade ziplock gallon sized bag. Seal up and take them out as needed.
Reheat them in the microwave.
I wouldn’t add any toppings before freezing, though. Add the toppings on after you have reheated up the ham and egg cups.
What Toppings Should You Add?
- Onions, Sweet, Red or Green all work great here!
- Fresh Avocado
- Finely Chopped Broccoli
- Green, Red or Orange Peppers
- Roasted Red Peppers, Finely Chopped
You can see that you can add just about anything. The sky’s the limit! Have fun and let us know what you put on yours! We’d love to hear how you adapted the egg cups!
Can You Use Egg Whites?
Absolutely, you can! They will take less time to cook so start checking at the 9-10 minute mark. It’s a great thought to save some calories and that pesky cholesterol!
Can You use Scrambled Eggs in a Muffin Tin?
You bet! Instead of dropping in a whole fresh egg, whip the eggs in a bowl with a little bit of milk and pour them in over the ham and cook it off. For these, cook 15-19 minutes. Start checking for doneness after 15 minutes, but it may take a bit more time for these.
This would be a great time to add sauteed onions or peppers. It would be almost like an omelet in the muffin tin!
Are Baked Eggs in a Muffin Tin with Ham Paleo-friendly? Keto Friendly? Low Carb?
Yes to Paleo friendly as long as you use something like a coconut spray instead of good ol’ Pam.
Is is Keto friendly as well!
Yes to Low Carb!
Baked Eggs in Muffin Tins with Ham
- 12 slices ham deli, thinly sliced
- 12 eggs
- salt and pepper to taste
- 1 avocado peeled and seeded
- 1 garlic clove minced
- 1/8 cup cilantro
- 1/2 cup sour cream
- 1 lime juice from ½ of lime
- 2 tbsp half and half
- Preheat oven to 400 degrees. Spray pan with non stick spray.
- Line each muffin opening with ham.
- Crack open an egg into each ham cup.
- Bake egg/ham cups for 12-17 minutes, depending on how well done you like your egg.
- Top with various toppings for variety. Store in air tight container for 4-5 days. Can freeze in freezer safe zip lock bag.
- Mix all the ingredients together in a sturdy blender or food processor. Add half and half or milk a little at a time to get the consistency desired.