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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KRose says
This smoky habanero sauce – is that something you made or bought already made? If you made it, would you mind sharing the recipe
Suzi says
These look great. I don’t eat meat, but thought I might try this with smoked salmon instead. Any thoughts on whether this would work or not?
Terri says
I’m going to try using corned beef instead of jam. Also, can these be frozen?
Mellissa Sevigny says
I don’t think these would freeze well – but you could certainly try it!
Diana says
These were so yummy.
I followed the recipe, except doubled the onion, used fresh garlic instead of garlic powder and let the cups bake empty for 10 minutes instead of 5.
Delish!!! Will definitely make again!
Holly says
Just made these today. They are currently cooling off but I do not think the ham cup will set. I did take a commenter”s advice and bake the cups longer, but they still seem to want to fall apart. I also had way too much ham mixture for my muffin pan and put the rest in a 9 inch round. This seemed to have set up the best. Very tasty but I’m not sure how I will store them if they fall apart ?
Winnie says
These look so good. I love all that egg, cheese and ham goodness. My sort of flavors. Yum. I’m going to make this recipe as soon as possible.
Faye Ginsberg says
I am allergic to nuts so what could I use as a substitute for the almond flour?
Inna says
There was a comment above about this and she said you can use coconut flour but cut the amount in half :)
Cheryl Deger says
I used ground pork rinds instead of Almond flour… Hope this helps… Thank You…
Melissa Schluer says
Love your recipes! Just made these for breakfast. Loved the flavors but I had an issue with the timing. 5 minutes at 375 and then 20 minutes for eggs on top cooked the eggs well but the hash was uncooked. Not even slightly brown. Next time I make this recipe (and it’s so good I will be making it again) I’m going to flip flop the timing and go 20 minutes empty cups (maybe longer until they are browning) and then add eggs. … I love your recipes Melissa! Thank you for keeping me happy on Keto for almost a year now and 60 lbs lighter! I suggest your website to all of my keto friends! Thank you thank you thank you
Cici says
I had a problem with these being a bit crumbly.
Should I have processed them longer? Or did I process them too long?
Shadow says
Ok I made these. But since I don’t like ham I used bacon. It was like eating a dream. The only problem I ran into was the egg. I only have regular muffin tins, not large, so I made a big mess with the first few and wasted egg with the rest. But it still tasted delicious and it’s definitely on the menu again!
Mellissa Sevigny says
Bacon would be amazing!!!!!