Green Eggs Ham Cups (Print Version)

Fluffy green eggs blended with spinach, layered with ham and cheddar, baked in muffin cups.

# What You'll Need:

→ 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 ham slice into each muffin cup to form a cup shape.
04 - Sprinkle a portion 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 18-22 minutes 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 Advice:

01 -
  • They're basically a complete breakfast baked into one bite, so mornings feel less chaotic when you're not juggling three pans.
  • Kids see the green color and get suspicious, then taste the ham and cheese and forget to question it.
  • Make them on Sunday and reheat throughout the week—a fact that saved my sanity during busy mornings.
02 -
  • The ham really does act as the cup structure, so choose slices without tears and press them firmly into the muffin tin, or they'll collapse during baking and you'll have scrambled eggs instead of neat little cups.
  • Don't skip the two-minute rest after baking—it's the difference between eggs that hold their shape and eggs that crumble apart when you try to lift them out.
03 -
  • Let the ham slices sit at room temperature for a few minutes before pressing into the muffin tin—they're more flexible and less likely to crack or bunch up.
  • If you don't have a blender, finely chop the spinach and whisk it into the eggs by hand, though blending truly does distribute the color and flavor more evenly.
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