Ham and Egg Cups


These are really easy and yummy.  They keep in the refrigerator, in an airtight container, for a couple of days.  Making more than Rx’d is a good idea.  This idea is directly from the Paleo Comfort Foods cookbook, which I highly recommend.  They fancy it up a bit, but these are stripped down and basic.


12 slices uncured ham slices (the lunch meat kind)
6 eggs
Salt and Pepper


Preheat oven to 375 degrees.  Have a standard muffin tin ready.

Lay one ham slice flat and lay the other 1/4 way down from the top of the first so they are slightly overlapped.  Pick up both slices and press evenly into a muffin tin, making the slices the “muffin liner” or “cup”.  Make sure not to tear the ham.  Repeat with remaining ham slices until 6 muffin tins are filled.

Crack and pour one egg into each ham-lined muffin cup and season with salt and pepper.

Bake at 375 degrees for 10-15 minutes or until yolk is almost set.  You can play around with this time.  If you don’t like runny yolks, cook a little longer, if you like runny yolks, lessen the time.  Just make sure the white is set.

Remove from oven and serve or place in an airtight container and refrigerate.

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4 Responses »

  1. Oh I like the sound of this handy snack! This would be really good travelling food for me. Thanks for sharing the recipe!

    • You’re welcome! These are really handy to just grab and go! You can also hide flavors under the eggs, like chopped mushrooms and shallots! Enjoy!

  2. Pingback: Week 2 Menu « Stacy's Primal Pantry

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