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  • Fern Maxwell

    Low Carb Baked Egg Cups: 12 Eggs; 12 thin slices of deli ham (round); 1/2 Cup of your favorite cheese (I used Parmesan); 1/2 Cup diced scallions; Fresh cracked Sea Salt and Pepper Preheat the oven to 400. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with salt and pepper. Bake for 12 minutes; serve hot, sprinkle with cheese & scallions (optional)

  • Christie Taylor

    Baked Ham n Egg Cups Preheat the oven to 400. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with salt and pepper. Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny. Carefully remove each egg from the muffin tin and top with grated cheese and scallions. Serve hot!

  • Vicki Hughes

    100 Calorie Breakfast Cups Baked Egg Cups 12 Eggs 12 thin slices of deli ham (round) 1/2 Cup of your favorite cheese (I used Parmesan) 1/2 Cup diced scallions Fresh cracked Sea Salt and Pepper Preheat the oven to 400. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with salt and pepper.

  • Lauren Johnson

    Baked Egg Cups 12 Eggs 12 thin slices of deli ham (round) 1/2 Cup of your favorite cheese (I used Parmesan) 1/2 Cup diced scallions Fresh cracked Sea Salt and Pepper Preheat the oven to 400. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with salt and pepper. Bake 12 minutes garnish with grated cheese and chopped green onion

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