Another great keto recipe to use up your leftover ham, these cheesy ham hash egg cups are super tasty, kid friendly, and make a great breakfast or lunch on the go all week long!
What’s not to love about a perfectly cooked egg, nestled into a crispy, salty nest of ham, parmesan and fresh herbs?
Nothing – they are, quite frankly AMAZING.
This week is all about ham on IBIH – and it started with my new addiction, this Easy Keto Deviled Ham Salad.
It was really hard for me to use my precious remaining ham ($12 per pound. True story.) to create a new recipe instead of churning out more deviled ham salad – because it was JUST. SO. GOOD.
Like the responsible adult I am (kidding, not at all responsible) I did manage to reserve some ham to make these cheesy ham hash egg cups, and boy was I glad I did!
These cheesy ham hash egg cups are quite possibly more amazing than the deviled ham salad! I mean it’s a toss up, really.
Or is it?
I CAN’T DECIDE.
It’s all up to you now…
Cheesy Ham Hash Egg Cups Recipe Notes:
You’ll notice that my cheesy ham hash egg cups are square, but that’s optional. I used this muffin pan to make them, but any large round muffin pan will work just as well!
The key to success is to A) not make the ham layer too thick, and B) use medium or large (NOT extra large) eggs – otherwise, there will be too much white and they will overflow.
I used grated Parmesan cheese in my ham hash layer, but almost any hard cheese will work just as well!
Can’t wait for you guys to try these and let me know what you think!
Oh and side note? I had these leftover the second day with some smoky habanero pepper sauce on top and it was ? ? ?
Cheesy Ham Hash Egg Cups – Low Carb & Keto
- Yield: 9 egg cups 1x
Description
These keto cheesy ham hash egg cups are super tasty, kid friendly, and perfect for a low carb brunch, breakfast, or even lunch on the go! Atkins and gluten free too!
Ingredients
- 2 cups chopped ham
- 1/4 cup chopped onion
- 1 Tbsp chopped fresh parsley
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/3 cup grated parmesan cheese
- 1/3 cup sugar free mayonnaise
- 1/4 cup almond flour
- 9 medium or large eggs
Instructions
- Preheat the oven to 375 degrees (F)
- Pulse the ham, onion, parsley, salt, pepper, and garlic powder in a food processor or magic bullet until coarsely ground.
- Stir in the parmesan cheese, mayonnaise, and almond flour until well combined.
- Press the mixture evenly into 9 large muffin cups. Go all the way up the sides at a thickness of 1/4 to 1/2 inch – no thicker or there won’t be enough room for the egg.
- Bake the ham hash filled cups for 5 minutes at 375 degrees.
- Remove from the oven.
- Break one egg into each muffin cup.
- Return to the oven and bake for 20 minutes or until the eggs are done to your liking.
- Remove from the oven and let cool for five minutes – they will be easier to remove.
- Run a knife around the edges to make sure they aren’t stuck and carefully remove the egg cups to a plate.
- Garnish with fresh parsley and serve.
- Category: Low Carb Breakfast Recipe
- Cuisine: American
Nutrition
- Serving Size: 1 egg cup
- Calories: 220
- Fat: 18
- Carbohydrates: 1g
- Protein: 15
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KalynsKitchen says
Hi Mellissa, I think this is the new recipe you said you had coming, I grabbed it for my round-up! Looks delicious! xo
Jamie says
Is there a substitute for almond flour for allergy folks?
Mellissa Sevigny says
You could probably use coconut flour in this recipe – but cut the amount in half!
Cheryl says
How do they reheat? Looks delicious!
Mellissa Sevigny says
They reheat great!
Kelly says
What type of onion did you use? Do you think green onion/scallions would work or did you use more of a traditional white onion? I can’t wait to make these for Easter brunch!
Mellissa Sevigny says
I made this version with chopped yellow onion, but scallions could also work though it would change the profile a bit! Still good though I’m sure! Hope they are a hit, be sure to report back!
Bill says
Guess I should learn to read before asking :)
The trick may be finding small enough eggs, or perhaps making big ones with two eggs…this could be fun to play with.
Mellissa Sevigny says
Let me know how your tweaks come out! I overfilled one with ham and when I put the large egg into it some of the white ran out. I just spooned out a little of the white and it worked fine – it’s just tedious if you have to do that for the whole batch so a medium egg or being sure not to overfill the muffin tins with the ham mixture is the way to go. You could definitely make these in the big muffin tin though and in that case an extra large egg would work fine and the ham hash would probably make a full six of those. Just be sure to cook a little longer!
Oh and yes I did reheat and after 30 seconds in the microwave they were great – just don’t go too long or your egg will get rubbery!
Bill says
I’m assuming you are using a standard size muffin pan as opposed to a mac daddy large which typically makes 6 at a time. Also, have you tried warming this over?
Eric says
Had to laugh at the ad for Kellogg’s L’eggos Waffles that popped up next to this recipe. Hope they paid you bundles, but don’t they know this is a low carb website?
Mellissa Sevigny says
Unfortunately I don’t have control over what ads post to the site!
Joanne says
A good way to use some of the leftover ham I will have next Sunday. Thanks!
Shadow says
Not a huge ham fan. But I love eggs and cheese! I’m definitely adding this to the “recipes to try” pile!
Thank you for another great idea!
Karyn Arden says
Would ham steaks work for this sine it’s going in the food processor? Or is there a particular kind of ham that you would recommend?
Mellissa Sevigny says
Ham steaks are what I used the first time Karyn and it worked great – since you chop it anyway you can make this with almost any ham, even deli ends if your store sells them! To keep it low carb be sure whatever ham you use doesn’t have a sugary glaze on it though!
Karyn Arden says
Great. thanks Melissa! I’ve got ham steaks in the fridge and this seems a really good way to use them :)