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Ham and Egg Cups

February 26, 2021



5 ham and egg cups sprinkled with chopped green onion and topped with Primal Kitchen Buffalo Sauce on a round white plate. A jar of Primal Kitchen Buffalo Sauce is next to the plate.

Ham and egg cups provide an arguably easier all-in-one breakfast to make than bacon and eggs. Ham and egg in a muffin tin hardly qualifies as a recipe—just coil prosciutto or press the middle of a slice of deli ham around the curves of each muffin tin pothole and crack an egg in the center.

Ham and egg cups for breakfast make logical sense to any keto, Primal/paleo, and perhaps even carnivore eater, but it can also give all bacon-and-egg lovers a new way to get their salty, savory pork and sunny yolk fix. No spattering bacon grease to clean up, no smoky bacon haze to fan out of the kitchen, and no need to dirty a sheet pan to place in a low oven to keep the bacon warm while you tend to eggs cooking on the stove.

Ideal for feeding a crowd of hungry mouths at breakfast, brunch, or as a satisfying snack after the kids’ sports practice, add this ham and egg cups recipe to your weekly meal prep. 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.

If you dot or drizzle your eggs with hot sauce, try a spatter of our medium-heat Buffalo Sauce on top of the ham egg cups. Our Buffalo Sauce gets its kick and color from cayenne pepper and paprika but the inclusion of cashew butter gives it a mellow softness.

5 ham and egg cups sitting on a marble countertop. The ham and egg cups have Primal Kitchen Buffalo Sauce on top and a sprinkle of chopped green onion.

Ham and Egg Cup Recipe Variations

While there’s magic in a two-ingredient breakfast (not counting the seasoning or sauce), the same recipe can grow tiresome over time. Keep the concept in mind but stray from the original to keep things exciting for the palette with these variations.

  • 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.

You might also like these other breakfast recipes with eggs:

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