Green Eggs Ham Cups (Print Version)

Fluffy spinach-infused eggs nestled in ham cups topped with cheddar for a savory start.

# What You Need:

→ 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 slices deli ham, large round slices
07 - 1/2 cup shredded cheddar cheese
08 - 2 tablespoons chopped 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 green.
03 - Gently press one slice of ham into each muffin cup to form a cup shape.
04 - Sprinkle a small amount of cheddar cheese into the bottom of each ham cup.
05 - Divide green egg mixture evenly among ham cups, filling approximately 3/4 full.
06 - Top each cup with remaining cheddar cheese.
07 - Bake for 18 to 22 minutes until eggs are set and puffed.
08 - Let cool for 2 minutes. Carefully remove from muffin tin and garnish with chives if desired. Serve warm.

# Expert Tips:

01 -
  • These cups feel fancy enough to impress guests but come together in under 40 minutes, no culinary degree required.
  • The spinach blends right into the eggs so smoothly that even skeptical eaters forget to be suspicious about the green color.
  • You can make them ahead and reheat, which means peaceful mornings instead of scrambling at the stove.
02 -
  • The ham must be pressed in gently and evenly or it will buckle and create uneven cups that leak egg mixture onto the tin.
  • Don't fill the cups past three-quarters full because the eggs will rise and overflow, creating a mess that bakes onto your muffin tin.
03 -
  • Keep the oven temperature at exactly 350°F because anything hotter will cook the edges before the centers set properly.
  • If you want to meal prep, assemble them the night before in the tin, cover tightly with plastic wrap, and bake straight from the fridge, adding just a few extra minutes to the cooking time.
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