Green Eggs Ham Cups (Printable Version)

Fluffy spinach eggs baked in ham cups with melted cheddar for a colorful start.

# Ingredient List:

→ 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 large round slices deli ham
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:

01 - Preheat oven to 350°F. Lightly grease 6-cup muffin tin with cooking spray or butter.
02 - Place eggs, spinach, milk, salt, and pepper in 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 Suggestions:

01 -
  • They're basically edible magic for kids who normally push greens to the side of their plate.
  • Make them on Sunday, reheat them all week, and breakfast becomes the easiest part of your day.
  • The ham crisps up just enough while staying tender, and nobody suspects there's an entire serving of spinach in there.
02 -
  • Don't skip the 2-minute cool-down; I learned this the hard way when a cup collapsed trying to remove it too early, and it taught me patience actually matters in the kitchen.
  • If your ham slices are thinner than you'd like, try overlapping two slices slightly in each cup for sturdier cups that hold their shape beautifully.
03 -
  • Buy your ham from the deli counter instead of the packaged section; the slices are thinner and more pliable, making them easier to mold into cups.
  • Blend your spinach with the eggs the night before and store the mixture in the fridge; it saves you time in the morning and the spinach becomes even more finely integrated.
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