Breakfast Egg Cups 5 Ways

Name: Ham and Egg Cups + 5 Variations
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 12
Ingredients: Primal Kitchen Avocado Oil Spray; 12 slices ham or prosciutto; 12 large eggs; ½ tsp. salt; ¼ tsp. black pepper; 1 stalk green onion, optional; ¾ cup Primal Kitchen Original Buffalo Sauce; Primal Kitchen Mild &amp; Sweet Buffalo Sauce; Primal Kitchen Hot Buffalo Sauce

February 26, 2021

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Breakfast egg cups provide are an easy, all-in-one breakfast that the whole family will love. They're the perfect morning nosh for any keto or Primal/Paleo eater, but they also give everyday eaters a new way to get their salty, savory, and sunny yolk fix.

Ideal for feeding a crowd of hungry mouths at breakfast, brunch, or as a satisfying snack after the kids’ sports practice, our ham and egg cups recipe is perfect for your weekly meal prep. If you love to dot or drizzle your eggs with hot sauce, try a spatter of our medium-heat Original Buffalo Sauce on top of these scrumptious breakfast cups. We've also included five amazing twists on the basic recipe so you can customize them to your breakfast tastes.

Ham and Egg Cups + 5 Variations

Rated 3.4 stars by 20 users

Servings

Prep Time

3 minutes

Cook Time

15 minutes

Calories

149

Keep this simple recipe in your culinary arsenal for a quick and easy, less-mess breakfast. Made with just a few basic ingredients, it can be customized five ways for taste and variety.

Author:

Primal Kitchen

Image of Ham and Egg Cups + 5 Variations

Ingredients

Primal Kitchen Avocado Oil Spray
12 slices ham or prosciutto
12 large eggs
½ tsp. salt
¼ tsp. black pepper
1 stalk green onion, optional
¾ cup Primal Kitchen Original Buffalo Sauce

Alternate ingredients:

Primal Kitchen Mild & Sweet Buffalo Sauce
Primal Kitchen Hot Buffalo Sauce

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Directions

Preheat oven to 400ºF. Spray the wells of a muffin tin with Avocado Oil Spray.
Line each muffin tin cup with a slice of ham. Crack one egg on top of each slice of ham and sprinkle with salt and black pepper.
Bake until eggs are cooked to your liking, about 12–15 minutes. If you like a runny yolk, remove the tin after 12 minutes; if you prefer a set yolk, bake for 15 minutes.
Chop green onion, if using.
Garnish with chopped green onion and Primal Kitchen Buffalo Sauce. Enjoy!

Recipe Note

Store any leftovers in an airtight container in the refrigerator for up to five days, and reheat in the microwave or in a low oven until warm. We don’t recommend freezing these, as the texture and consistency of the eggs can change when frozen and thawed.

Breakfast Egg Cup Recipe Variations

If you're eating these every day (or even every week), you might want to branch out with new flavors and textures. Keep things exciting for the palate with these fun twists:

Sausage and egg cups: Fill the muffin tin cups half-full with cooked ground pork or turkey sausage and crack an egg on top. Sprinkle with ground sage, salt, and pepper.
Chicken and egg cups: Fill the muffin tin cups half-full with cooked ground chicken and crack an egg on top. Sprinkle with salt and crushed red pepper flakes. Serve with a drizzle of Ranch Dressing.
Sweet potato and egg cups: Grate two large, peeled sweet potato. Fill the muffin tin cups half-full with grated potato and bake for 8-9 minutes. Remove and crack an egg on top of each cup and season with salt, pepper, and garlic powder. Bake for another 12-15 minutes. Serve with ketchup or spicy ketchup.
Hash brown and egg cups: Grate two large, peeled potato. Fill the muffin tin cups half-full with grated potato and bake for 8-9 minutes. Remove and crack an egg on top of each cup and season with salt, pepper, onion and garlic powder. Bake for another 12-15 minutes. Serve with spicy ketchup or marinara sauce.
Zucchini and egg cups: Grate two large zucchini. Place in a clean kitchen towel and ring out the water. Fill the muffin tin cups half-full with grated zucchini Fill the muffin tin cups half-full with grated potato and bake for 8-9 minutes. Remove and crack an egg on top of each cup and a sprinkle with salt, pepper, and grated parmesan cheese or nutritional yeast. Bake for another 12-15 minutes. Serve with a drizzle of Dreamy Italian Dressing.