Keto Ham And Spinach Egg Cups Recipe

5 from 1 vote

For an energy-filled keto breakfast on the go, make it ham and spinach egg cups. Little mess, no stress and a great way to start the day!

Course Appetizer

Cuisine American

Keyword egg, ham, keto, spinach

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 461kcal

Cost 12

Preheat oven to 375 F.
Press a slice of ham into each cup of the muffin tin, arranging the edges to form a cup.
12 ham slices
Melt coconut oil in a skillet over medium heat, add the bell pepper and cook for 2 to 3 minutes.
½ cup bell pepper, 2 tbsp. coconut oil
Add the tomatoes and cook another 2 to 3 minutes, stirring well.
½ cup cherry tomatoes
Lower the heat to low and add the spinach and toss until wilted, 1 to 2 minutes.
1 cup baby spinach
Fill each ham slice with the vegetable mixture, equally divided.
In a bowl, whisk the eggs and coconut milk and season to taste.
10 eggs, ¼ cup full-fat coconut milk, Sea salt and freshly ground black pepper
Fill each muffin tin with the egg mixture and place in the oven.
Bake for 20 to 25 minutes or until eggs is set.