Green Eggs Ham Cups (Print Version)

Fluffy spinach-infused eggs paired with ham and cheddar for a colorful morning treat.

# 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 slices deli ham, large round slices
07 - 1/2 cup shredded cheddar cheese
08 - 2 tablespoons chopped chives, optional for garnish
09 - Cooking spray or butter for greasing

# How-To Steps:

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

# Helpful Tips:

01 -
  • They look fancy but come together in about 35 minutes, making you feel like a breakfast hero with minimal effort.
  • The spinach blends right into the eggs so smoothly that even picky eaters won't detect it hiding in there.
  • You can make them ahead and reheat, which means peaceful mornings when you're running late.
  • The ham naturally forms a crispy-edged cup that holds everything together, no fancy molds required.
02 -
  • Don't skip the two-minute cool-down or you'll end up with broken cups and scrambled eggs everywhere—patience here saves frustration.
  • If your ham slices tear while pressing them into the cups, just patch them with a small piece from another slice because nobody will see it once the eggs go in.
03 -
  • If your deli counter slices are on the thin side, use two slices per cup for sturdiness, overlapping them slightly to avoid gaps.
  • Blending the spinach with just a splash of milk first prevents the dark green flakes from settling at the bottom of your blender and ensures even color throughout.
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