Spinach, Mushroom, Egg,
and Ham Cups
These egg and ham cups are absolutely delicious and
satisfying. They are also much better for your blood glucose
than a bowl of sugary cereal. As an added bonus, you get
some veggies in this low-carb breakfast too.
Prep Time: 15 minutes
Ingredients
• Cooking spray • 5 eggs
• 8 slices deli-style smoked
ham (½ oz each) • ⅛ tsp fresh ground black
pepper
• 2 tsp olive oil • ⅓ cup reduced-fat,
shredded cheese (optional)
• ½ cup mushrooms, diced
• 1 cup baby spinach,
chopped
Instructions
1. Preheat the oven to 350°F. Spray a muffin tin with
cooking spray.
2. Line 8 of the muffin cups with a slice of ham.
3. Add the oil to a skillet and heat over medium-high heat.
Add the mushrooms and sauté for 3 minutes. Add the
spinach and cook for another 3 minutes. Set the vegetables
aside to cool.
4. In a medium bowl, whisk together the eggs, spinach and
mushrooms, pepper, and cheese (optional).
5. Carefully fill the 8 muffin cups (lined with ham) with
the egg mixture until ⅔ full (avoid letting the eggs drip
underneath the ham slices).
6. Bake for 20 to 22 minutes or until the eggs are cooked
through. Let cool for 5 minutes. Use a knife around the
edges to loosen the ham and egg cups. Use a fork to scoop
out each cup.
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