Keto Baked Egg & Ham Cups
🛒 What You’ll Need
- 6 Large eggs 🥚
- ½ cup Ham, diced into small cubes 🍖
- Shredded cheese (Cheddar or Mozzarella work great!) 🧀
- Fresh chives or parsley, finely chopped 🌿
- Salt & Cracked black pepper to taste 🧂🖤
- Butter or oil spray for the muffin tin 🧈
👩🍳 Instructions
- Prep the Tin: Preheat your oven to 375°F ($190°C$). Generously grease a 6-slot muffin tin with butter or non-stick spray to ensure easy removal. 🥧✨
- The Cheesy Base: Place a small sprinkle of shredded cheese at the bottom of each muffin cup. 🧀🥇
- Add the Ham: Divide your diced ham cubes evenly among the cups, placing them right on top of the cheese. 🍖🤝💎
- Crack the Eggs: Carefully crack one whole egg into each slot. You want the yolk to remain intact for that perfect “lava” effect! 🥚🎯✨
- Seasoning: Sprinkle each egg with a pinch of salt and a generous amount of cracked black pepper. 🧂🖤🙌
- Bake to Perfection: Place the tin in the oven for 12–15 minutes.
- For a Runny Yolk: Aim for the shorter side (about 12 minutes). 🌊
- For a Firm Yolk: Bake for the full 15 minutes. 🍳
- The Garnish: Once removed from the oven, top each cup with freshly chopped chives or parsley for a pop of color and flavor. 🌿🎨✨
- Serve: Let them cool for a minute, then use a spoon to gently lift them out. Slice one open and watch that beautiful yolk flow! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Yolk” Secret: As shown in the photo, the secret to the perfect “liquid gold” center is taking them out just as the egg whites are fully set but the yolks still have a slight jiggle! 🌊🛡️💎
- The “Add-In” Hack: Want even more flavor? Add a spoonful of sautéed spinach or a slice of jalapeño under the egg before baking for a spicy kick! 🌶️🎯✅
