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Ham Egg Cups are easy to make for breakfast or brunch! These Ham Egg cups are made two different ways, one scrambled and one way that reminds me of a hard boiled egg! Plus they’re wrapped in tasty honey ham and baked with plenty of cheese!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are 100% mine.
It’s it crazy how things change when you have a baby.
I don’t mean like everyday life and plans, I mean we all knew those were going to change. I just think it’s amazing how my mind also changed when he was born.
The way I view things now is totally different from the way I viewed things when I was pregnant with him and how I viewed things before we were expecting.
Food has been one of the biggest changes in our life since J arrived. I always knew that when we had kids that I wanted them to eat better than I had been eating but when he was born a mental switch flipped in my head, y’all it was kinda weird and awesome at the same time.
I had already switched to eating low carb before I got pregnant with J, then during my pregnancy my main craving was fruit and then after he was born I knew that I wanted us to cut out even more junk food from our lives.
Now will I cut out everything? Of course not.
But I’ll put it this way, when I think of what a “bad eating day” is now it’s the same as what a normal eating day was in the past.
Earlier this year, I started a Keto/Super Low Carb cooking style to help with some of the baby weight. Thankfully, I’ve lost my pregnancy weight and some since I had J, so I’ve got a lot of motivation going for me here. We’ve kind of loosened up on the super SUPER low carb diet but I’m still sticking to some of it.
That’s why I’m sharing these Ham Egg Cups – 2 Ways today on the blog (well because of that and because this week is #BrunchWeek )
At the beginning of the year when I was looking for a way to get breakfast in and keep my carbs super low, I fell in love with these.
I love them just baked but Thomas loves the scrambled version, so I thought I’d share both with y’all!
They’re so super easy to make, I’ll show how I make mine!
Spray a muffin tin with cooking spray or brush each muffin cup with a little bit of olive oil. Then, place two pieces of super thin ham into each muffin cup to make a ham cup.
Don’t worry if the edges go over the pan because they’ll shrink as they cook. I love these little cups with honey ham but when I was doing strict keto, I used regular ham. I just get it over in the deli meat section and normally one little container of ham has enough slices for 12 Ham Egg Cups.
Then shred some cheese and add about a tablespoon of cheese to each ham cup.
I used this Cabot cheese for my egg cups for this post because they were wonderful enough to send us some fantastic cheese samples to use to create some #BrunchWeek recipes this year!
Then it’s time for the eggs!
If you want to make them the way I like them, which is pretty much just baked, you’ll just need to crack 1 egg into each muffin cup on top of the cheese.
I like to crack them one by one into a small bowl and pour them into the ham cups instead of cracking them right into the ham cups.
Or if you want to make them the way Thomas likes them, just crack your eggs into a bowl, whisk them together and pour the egg mixture into each ham cup.
After you choose which way you’re going to make them, sprinkle the tops with a pinch of salt and pepper.
Then it’s time to bake them!
Pop them into a preheated oven and cook until they’re done to your liking! I cook mine for about 20 minutes.
They’re perfect on their own for breakfast or brunch, but they’re also great along side sausage links or fresh fruit!
Brunch Week Sponsor Items Used in this Recipe:
Ham Egg Cups – 2 Ways
Take a look at what the #BrunchWeek Bloggers are creating today!
Greek Asparagus Quiche from The Spiffy Cookie
Ham Egg Cups – 2 Ways from Big Bear’s Wife
Hash Brown Crusted Quiche Lorraine from A Kitchen Hoor’s Adventures
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen
Sous Vide Italian Egg Bites from Wholistic Woman
Steak and Egg Mini Quiches from The PinterTest Kitchen
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet
Cinnamon Twist Bread from That Skinny Chick Can Bake
Everything Bagels from Mildly Meandering
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks
Everything Bagel Macaroni and Cheese from Love and Confections
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla
Peach and Riesling Glazed Ham from The Redhead Baker
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking
Breakfast Yogurt Popsicles from Girl Abroad
Grits au Gratin from The Barbee Housewife
Macerated Strawberry Sauce from Amy’s Cooking Adventures
Primavera Pasta Salad from It Bakes Me Happy
Pickled Asparagus from A Day in the Life on the Farm
Caramel Apple Cake from Eat Move make
French Coconut Pie with Pine Nuts from Shockingly Delicious
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings
Sour Cream Pound Cake from My Catholic Kitchen
Strawberry Bread Pudding from The Chef Next Door
Vintage Gold Cake from Cooking With Carlee
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.