Egg and Ham Cup
Serves: 6

  • 6 slices of lunch meat sliced ham
  • 6 eggs
  • ¼ cup green bell peppers, chopped
  • ¼ cup zucchini
  • 1 cup fresh baby spinach leaves
  • ¼ cup yellow onions, chopped
  • Salt & pepper, to taste
  • Olive oil or coconut oil to sauté veggies

  1. Preheat oven to 350-degrees F
  2. In a saucepan, first sauté chopped onions 2-3 minutes
  3. Add chopped peppers, zucchini and sauté for another 2 minutes
  4. Add the fresh spinach and cover for about 2 minutes, just until the spinach wilts
  5. Remove from heat
  6. Whisk eggs (if a scrambled-type egg is desired)
  7. Salt & pepper to taste
  8. Grease muffin tin wells with coconut oil
  9. Line each with a slice of ham
  10. Next add a spoonful of the onions and peppers
  11. Top with egg mixture or a single egg, if the sunny-side up type is preferred
  12. Bake at 350-degrees for about 15-20 minutes