YOUR SOLIN GENERATED RECIPE
Baked Ham and Cheese Egg Cups
Thinly sliced ham forms a savory crust for these baked eggs topped with melted cheddar and vibrant spinach for a protein-rich, golden-edged morning meal.
INGREDIENTS
2 oz nitrate-free deli ham
2 large eggs
0.5 cup liquid egg whites
0.5 oz sharp cheddar cheese
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp avocado oil
PREPARATION
Preheat your oven to 375°F and lightly grease three large muffin tin cups with avocado oil.
Line each prepared muffin cup with slices of nitrate-free deli ham, ensuring the bottom and sides are fully covered to create a sturdy nest.
Finely chop the baby spinach and distribute it evenly into the bottom of the ham-lined cups.
Carefully crack one whole egg into each of the three cups, keeping the yolk intact.
Pour the liquid egg whites into the cups, dividing them equally to fill the remaining space around the whole eggs.
Season the top of each egg cup with sea salt and black pepper.
Sprinkle the shredded sharp cheddar cheese over the top of each cup for a melty finish.
Bake for 15 to 18 minutes until the egg whites are fully set and the cheese is bubbly and slightly browned.
Allow the cups to cool in the tin for 5 minutes before gently lifting them out with a spatula to serve or store for meal prep.