Prepare to be amazed. 2 ingredients. 30 seconds of prep. 12 minutes to cook (hands-off, while you put coffee on, pack school lunches, nurse the baby, or primp for the day). BAM. Breakfast.

Protein-packed, this breakfast is simple and fast, and the eggs are proven to help you fight cravings & burn fat throughout the day. Add some bananas drizzled in almond butter, or a half avocado sprinkled with sea salt, for an uber-convenient, balanced meal. We think you’ll find yourself adding these adorable baked ham & egg cups to your regular weekday routine; try making a big batch, as they’re also scrumptious cold (like a hard boiled egg) with hot sauce when you’re on the go. They’re perfectly hand-sized for a cold breakfast at the office or in the car.

Bonus: they look amazing sprinkled with chives, cilantro, or scallions, and will be a hit at your next brunch. Only you will know you threw them together in 2 minutes and updated your Instagram while they baked….


baked ham & egg cups


serves 2

  • 4-8 slices natural sliced ham
  • 4 eggs
  • coconut oil, olive oil, or propellant-free cooking spray
  • scallions, chives, cilantro, or parsley for garnish, if desired
  • sea salt & pepper

1. Preheat oven to 425 degrees F. Spray muffin tin with propellant-free cooking spray or brush lightly with olive oil or coconut oil. 2. Lay 1-2 slices of ham in 4 muffin cups (very thin ham may have holes & tears, so an additional slice will help seal off the ham “cup,” while 1 slice of thicker sliced ham will suffice). 3. Crack an egg gently into each ham cup; season with S & P. 4. Add a splash of water to each empty muffin cup to prevent scorching your pan, then bake 12-13 minutes until white is set but yolk is still soft. 5. Garnish & serve!


Want more make-ahead breakfast recipes? Try this delish 5-ingredient breakfast casserole, these kid-friendlyfruity overnight oats, this protein-packed homemade granola, and these very portable muffin cup frittatas, perfect for daycare and school lunches too!