PREP TIME: 15 minutes
COOK TIME: 10 minutes
YIELD: 9 Egg Cups
MACRONUTRIENT RATIO: 1.06:1 (Nutrition is for 1 Ham and Egg Cup)
This is a simple and quick ketogenic breakfast, perfect to make on the weekend and have ready for busy mornings. Try different combinations of toppings to keep the recipe interesting!
1 package (198 grams) Ham, Black Forest - Applegate
5 large (250 grams) Eggs, fresh
1/2 cup (135 grams) 36% heavy cream
1 teaspoon (5 grams) coconut oil
1Preheat the oven to 425ºF. Grease 9 cups of a muffin tin with the coconut oil.
2Place 1 slice of ham in each of the muffin cups. Press the ham into the cups so that it is centered and the ham covers the bottom and sides of each cup.
3Mix the egg and heavy cream until completely combined, seasoning with salt and pepper if you wish. Pour equal portions into each of the muffin cups.
4Bake until the center of the eggs has puffed, about 7-10 minutes and the eggs are completely set. They will jiggle slightly if shook, but should not be liquid.
5You may add different toppings or flavorings, these should be calculated based on individual nutritional needs and preferences. Pictured is tomato, pesto and mozzarella cheese. Roasted red pepper, green onion and feta cheese. And the quick version - 1 egg cracked directly into the ham with 1 tablespoon of heavy cream.