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Cheesy Ham Hash Egg Cups – Low Carb & Keto

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5 from 6 reviews

  • Author: Mellissa Sevigny
  • Yield: 9 egg cups 1x


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!


  • 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


  1. Preheat the oven to 375 degrees (F)
  2. Pulse the ham, onion, parsley, salt, pepper, and garlic powder in a food processor or magic bullet until coarsely ground.
  3. Stir in the parmesan cheese, mayonnaise, and almond flour until well combined.
  4. 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.
  5. Bake the ham hash filled cups for 5 minutes at 375 degrees.
  6. Remove from the oven.
  7. Break one egg into each muffin cup.
  8. Return to the oven and bake for 20 minutes or until the eggs are done to your liking.
  9. Remove from the oven and let cool for five minutes – they will be easier to remove.
  10. Run a knife around the edges to make sure they aren’t stuck and carefully remove the egg cups to a plate.
  11. Garnish with fresh parsley and serve.
  • Category: Low Carb Breakfast Recipe
  • Cuisine: American


  • Serving Size: 1 egg cup
  • Calories: 220
  • Fat: 18
  • Carbohydrates: 1g
  • Protein: 15

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