Paleo ham & egg cups with red pepper, onion and coconut milk
These Paleo ham & egg cups combine savoury ham, red pepper, and onion with creamy coconut milk for a nutritious breakfast. Easy to prepare, they are baked until set and make a perfect start to your day.
Cook time 25 min
Prep time 5 min
Ingredients:
6 slices ham4 eggs
1/4 cup coconut milk
1/2 cup red pepper
1/4 cup onion
1 dash black pepper
1 dash salt
1 tsp coconut oil
Enjoy a healthy twist on breakfast with our Paleo ham & egg cups featuring red pepper, onion, and creamy coconut milk. These cups are not only delicious but also paleo-friendly, making them a perfect start to your day. With a combination of savory ham, fresh vegetables, and rich coconut milk, this recipe is both nutritious and easy to prepare.
Instructions:
Preheat your oven to 375°F (190°C).
Using a silicone brush or a paper towel, lightly grease the cups of a muffin tin with the coconut oil. This will help prevent the ham and eggs from sticking.
Heat a small skillet over medium heat. If necessary, add a tiny bit of the coconut oil to the skillet. Sauté the finely diced red pepper and onion until they are softened, about 3-4 minutes. Remove from heat and set aside.
Line each muffin cup with a slice of ham, pressing it down gently so it forms a cup. The edges of the ham slices may stick out a little, which is fine.
In a small mixing bowl, whisk together the eggs, coconut milk, salt, and black pepper until well combined.
Evenly distribute the sautéed red pepper and onion into each of the ham-lined muffin cups.
Pour the egg mixture over the vegetables in each ham cup, filling each cup to about 3/4 full. The egg mixture will expand as it bakes.
Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the eggs are fully set and slightly golden on top. Check for doneness by inserting a toothpick into the center of the egg cups—if it comes out clean, they're ready!
Once done, remove the muffin tin from the oven and allow the ham & egg cups to cool for a few minutes before removing them from the tin. You can use a small knife to gently loosen the edges if needed.
Serve warm. These ham & egg cups are perfect for breakfast, brunch, or even a protein-rich snack.
These Paleo ham & egg cups are a delightful and nutritious way to start your day or serve as a protein-packed snack. With the perfect blend of savory ham, fresh vegetables, and creamy coconut milk, this recipe is sure to become a favorite. Enjoy the simplicity and flavor of these easy-to-make cups while sticking to your paleo diet.
Paleo ham & egg cups with red pepper, onion and coconut milk FAQ:
Bake the ham and egg cups in a preheated oven at 375°F (190°C) for about 15-20 minutes. They are done when the eggs are fully set and slightly golden on top.
A standard 12-cup muffin tin is perfect for this recipe. Each cup will be lined with a slice of ham, forming a cup to hold the egg mixture.
Yes, you can substitute coconut milk with another dairy or non-dairy milk, such as almond milk or regular cow's milk, but this may alter the flavor and consistency.
To check for doneness, insert a toothpick into the center of one of the egg cups. If it comes out clean, the eggs are fully cooked.
You can store leftover ham and egg cups in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the oven before serving.
Cooking Tips:
- Preheat your oven to 375°F (190°C) before you start assembling the cups to save time.
- Use a non-stick muffin tin or grease your muffin tin with coconut oil to ensure the cups come out easily.
- Feel free to customize the recipe by adding other veggies like spinach or mushrooms to add more flavor and nutrients.
- If you prefer a more well-done egg, whisk them before pouring over the vegetables and ham in the muffin cups.
- Allow the egg cups to cool for a few minutes before removing them from the tin to help them set and hold their shape better.
Nutrition Facts
2 ServingsCalories 410kcal
Protein 33g
Carbohydrates 7g
Fiber 1.80g
Sugar 3.90g
Fat 27g
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