Ham and Swiss Egg Cups
These Ham and Swiss Egg Cups are a low carb, high protein breakfast that’s easy to make and delicious to eat! This is a great recipe to meal prep and reheat for the week. I found two of these egg cups to be really tasty and filling with a side of fruit. Not only are these Ham and Swiss Egg Cups simple and satisfying, but each one is just 100 calories, 11 grams of protein, 1 gram of carbs, and 1 WW Point on the current Weight Watchers plan (or 2 Points for one if following the diabetic WW plan). Two egg cups are 3 Weight Watchers Points on the standard or diabetic plan. To view your current WW Points for this recipe and track it in the WW app, click here!
Ingredient Notes
- Cheese: I used Swiss cheese in these cups because it pairs well with the other flavors and it tastes great! However, if you have another type on hand that goes well with ham, feel free to use it as a substitute.
- Ham: I bought a package of already cubed ham, specifically Hormel Cure 81 Cubed Ham. Smithfield and other brands also sell a similar product in 8 oz packages, perfect for this recipe. In my grocery stores these can be found near the bacon or pre-packages deli meat.
- Spinach: I used fresh spinach that I tore into shreds for this recipe. I prefer fresh spinach to frozen here because there’s not defrosting needed and you can just measure it and then toss it right in. No need to even wilt it first!
- Chives: I prefer to chives to scallions for their mild flavor, but if you have scallions on hand feel free to use those instead. You can also omit this if you don’t have either on hand, but it does add some tasty flavor! Dried chives should also work, I’d just use a teaspoon instead of two.
- Yogurt: I decided to use Greek yogurt in these Ham and Cheese Egg Cups instead of milk, because it adds protein and also gives these really great texture.
More Tasty, Lightened Up Breakfast Recipes
Looking for more tasty lightened up breakfast recipes? Check out my Bisquick Chicken Sausage Balls, Turkey Breakfast Sausage, Three Cheese Broccoli Brunch Bake, Ham and Cheese Omelet Roll, Bacon Broccoli Quiche, Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Ultimate Tater Tot Breakfast Casserole, Sausage Apple Cheddar Frittata, Orange Cranberry Bread, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!
Ham and Swiss Egg Cups
Ingredients
- 1 cup torn fresh spinach leaves
- 8 oz cubed ham, (I used Hormel Cure 81 Cubed Ham, but Smithfield and other brands also sell this in 8 oz packages)
- 2 oz shredded Swiss cheese
- 2 teaspoons chopped chives
- 9 large eggs
- 5.3 oz container plain nonfat Greek yogurt
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pre-heat the oven to 350 degrees. Mist a 12-count standard-sized muffin tin with cooking spray.
- Divide the torn spinach leaves, cubed ham, shredded Swiss, and chopped chives evenly amongst the wells in the prepared muffin tin. You can layer the ingredients or mix them together (I mixed), either way will work!
- Crack the eggs into a large mixing bowl and add the yogurt, salt, and pepper. Beat with a whisk until well combined. Pour the egg mixture evenly over top of the fillings in each of the wells in the muffin tin.
- Place the muffin tin in the oven and bake for 20-22 minutes until puffy and set. Allow to cool for 10 minutes before removing from the muffin tin. I like to run a small spatula along the outside of each muffin before releasing it from the tin.
Notes
100 calories, 1 g carbs, 1 g sugars, 6 g fat, 2 g saturated fat, 11 g protein, 0 g fiber, 307 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per (1 egg cup) serving (PP calculated using a PointsPlus calculator and the nutrition info)
Amazing!
Can these be frozen?