When it comes to Paleo breakfast, this one is pretty much perfect. Baking the egg in the ham makes the egg even tastier. You could swap out the sweet pepper and cilantro in this recipes for different herbs, like oregano, basil, rosemary or thyme for a completely different flavor. Be sure not to overcook the ham so you don’t burn the edges. Also, if you want your egg runnier, you could reduce the cooking time. Enjoy!
Ham and Egg Cups
- 12 slices Ham (nitrate-free, uncured)
- 12 Eggs
- 2-4 Sweet Peppers Small (diced)
- 10-12 Cilantro (chopped)
- Sea Salt (to taste)
- Fresh Cracked Black Pepper (to taste)
- Pepper Slices (garnished)
- Herbs (garnished)
Preheat the oven to 350 degrees F.
Use a regular sized muffin tin to create the ham cups by placing the one slice of ham in each cup. Be sure the sides are even so the eggs won’t spill over.
Crack one egg in each ham cup. Be sure the egg stays in the cup, if it spills over it could cause the ham to stick to the muffin tin while cooking.
Bake for 10-12 minutes. If you want the yolk a little runny, you can take them out a little sooner, while the eggs are still a bit giggly.
Carefully remove each cup to a serving plate or individual plates.
Sprinkle the sweet peppers and cilantro
Season with sea salt and black pepper.
Garnish with pepper slices and more cilantro, if desired.
Download Your FREE Paleo Starter Kit Today!
- 3-Day Paleo Diet Meal Plan
- Comprehensive Paleo Diet Shopping List
- 5 of Our Favorite Paleo Diet Recipes