Cheesy Ham Hash Egg Cups – Low Carb & Keto

You can never have too many side dish recipes, so give Cheesy Ham Hash Egg Cups – Low Carb & Keto a try. One serving contains 229 calories, 14g of protein, and 18g of fat. This recipe serves 9 and costs 56 cents per serving. It is a good option if you're following a gluten free diet. Several people made this recipe, and 376 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. This recipe from I Breathe Im Hungry requires ground pepper, eggs, fresh parsley, and parmesan cheese. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is pretty good. Similar recipes include Cheesy Sausage, Egg & Hash Brown Cups, Mediterannean Breakfast Egg Muffins with Ham {Low Carb, Low Fat, High Protein, Low Calorie & GF}, and Keto Cheesy Herb Muffins – Low Carb.

Servings: 9

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsPreheat the oven to 375 degrees (F)Pulse the ham, onion, parsley, salt, pepper, and garlic powder in a food processor or magic bullet until coarsely ground.Stir in the parmesan cheese, mayonnaise, and almond flour until well combined.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 wont be enough room for the egg.Bake the ham hash filled cups for 5 minutes at 375 degrees.Remove from the oven.Break one egg into each muffin cup.Return to the oven and bake for 20 minutes or until the eggs are done to your liking.Remove from the oven and let cool for five minutes they will be easier to remove.Run a knife around the edges to make sure they arent stuck and carefully remove the egg cups to a plate.Garnish with fresh parsley and serve.

 

Step by step:

1. Preheat the oven to 375 degrees (F)Pulse the ham, onion, parsley, salt, pepper, and garlic powder in a food processor or magic bullet until coarsely ground.Stir in the parmesan cheese, mayonnaise, and almond flour until well combined.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 wont be enough room for the egg.

2. Bake the ham hash filled cups for 5 minutes at 375 degrees.

3. Remove from the oven.Break one egg into each muffin cup.Return to the oven and bake for 20 minutes or until the eggs are done to your liking.

4. Remove from the oven and let cool for five minutes they will be easier to remove.Run a knife around the edges to make sure they arent stuck and carefully remove the egg cups to a plate.

5. Garnish with fresh parsley and serve.

Nutrition Information:

covered percent of daily need