Green Eggs Ham Cups (Print Version)

Fluffy spinach-blended eggs and savory ham baked in muffin cups for a colorful breakfast start.

# What You'll 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

# How To Make It:

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, or 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 -
  • Kids will eat their spinach without the usual negotiation because it's hidden in something fun and cheesy.
  • These cups reheat beautifully, so you can make them Sunday evening and have grab-and-go breakfasts all week.
  • The whole thing comes together in under 40 minutes, which means you can actually sit down and eat with your family on a busy morning.
02 -
  • Don't overfill the egg mixture or it will bubble up and overflow onto your oven floor—learn from my mistake and use the three-quarter mark as your guide.
  • The ham is delicate, so press it into the pan gently; rough handling will tear it and defeat the whole point of using it as a cup.
  • If your spinach is watery or you used frozen spinach that wasn't properly squeezed, the mixture will cook unevenly and some cups will be runnier than others.
03 -
  • Use a muffin tin with a dark or nonstick finish—shiny metal tins cook less evenly and can leave the bottoms undercooked.
  • Don't skip the blending step thinking you can just chop the spinach fine—blended spinach distributes evenly and keeps the mixture truly green throughout.
  • If you're cooking for picky eaters, blend the spinach extra-fine and don't announce that there are greens in there until after they've eaten one and declared it delicious.
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