Cheesy Spinach and Ham Egg Cups

by | Apr 26, 2018 | All, Breakfast & Brunch

Brunch doesn’t get much easier or tastier than these 4-ingredient Cheesy Spinach and Ham Egg Cups!

Muffin tin full of Cheesy Spinach and Ham Egg Cups. Surrounded by baked egg cups on a white plate, forks, salt and pepper shakers. Thinking of having friends or family over for brunch? Keep it simple and add this Cheesy Spinach and Ham Egg Cups recipe to the menu. Perfect for groups because you can make as few or as many as you like, these baked egg cups (or egg muffins, if you prefer) always disappear!

4-ingredient, No-Chop Egg Cup Recipe

These Cheesy Spinach and Ham Egg Cups require no chopping. NONE! And with only 4 ingredients (plus cooking spray, salt and pepper, if you’re actually counting), this baked egg cup recipe can be on the table in 30 minutes.

Make these Cheesy Spinach and Ham Egg Cups in muffin tins

I almost always prep these egg muffins ahead of time and pop them in the fridge until baking time. Plus it’s easy to double this egg cup recipe if you have a large group or very hungry guests. Simply prep another muffin tin and bake them at the same time. You might have to add another minute or two to the baking time because of the quantity in the oven.

Baked Egg Cups are great for mornings on the run

On the flip side, you can also make this egg cup recipe in small quantities if it’s just you or a few others trying to get out the door in the morning. I’ve even prepped these ham and egg cups the night before and kept them in the fridge (covered) until baking in the morning for a warm, healthy breakfast that keeps us full until lunch.

Cheesy Spinach and Ham Egg Cups baked in a muffin tin on a white wooden board. Surrounded by chopped spinach, eggs, shredded cheddar cheese and salt and pepper shakers.

If you love these Cheesy Spinach and Ham Egg Cups, you’ve got to try these other egg muffin recipes!

Sausage, Cheese and Hash Brown Cups – Garnish with Lemon®
Broccoli Cheese Egg Muffins – Inside BruCrew Life

Muffin tin filled with Cheesy Spinach and Ham Egg Cups. Garnished with salt, pepper, extra cheese and extra eggs.

Yield: 12

Cheesy Ham and Spinach Egg Cups

Cheesy Ham and Spinach Egg Cups

Individual servings make serving brunch to a group a snap!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • Cooking spray
  • 12 slices of deli ham
  • 1 package of frozen chopped spinach, defrosted, drained and squeezed dry
  • 2 cups of shredded cheddar cheese (white or yellow)
  • 12 eggs
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray a 12-cup muffin pan with cooking spray. Line each cup with a piece of ham. Divide spinach and cheese evenly among muffin cups. Crack an egg into each cup. Season with salt and pepper.
  3. Bake for 20-25 minutes, depending on how done you like your eggs. Cool slightly, remove from pan and serve.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 170Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 212mgSodium: 490mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 14g

Collage of two images of Cheesy Spinach and Ham Egg Cups

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8 Comments

    • Avatar

      I’ll trade you a Cheesy Ham and Spinach Egg Cup for some of your Olive Oil Granola….sound fair? 🙂 Thanks for the comment, Ashley!

      Reply
  1. Avatar

    Do you drain the spinach?

    Reply
    • Avatar

      Hi Marion, good question! Yes, I do drain and squeeze the spinach mostly dry before adding it to the egg cups. I’ll add that to the recipe so it’s more clear.

      Reply
  2. Avatar

    So glad I came across this recipe! I’m definitely going to make this, perhaps with fresh spinach instead. Thanks so much for sharing!

    Reply
    • Avatar

      It’s such a quick and easy way to amp up breakfast. Hope you enjoy, Cheri!

      Reply
  3. Avatar

    Can you use fresh spinach instead?

    Reply
    • Avatar

      Hi Maria, Frozen chopped spinach is always my go-to because it’s already chopped and ready to go, but if you give fresh spinach a try, I’d love to hear how it turns out!

      Reply

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