Ham and Cheese Omelette Cups

Filled with cheese and ham, these low-carb, protein-packed omelette cups are a tasty breakfast. They can be made ahead of time and quickly reheated on busy mornings.


  • 8 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 3/4 cup diced, cooked ham
  • 1/2 cup plus 2 tablespoons shredded cheddar cheese
  • Minced fresh chives for garnish

Preheat oven to 350 degrees F. Spray 12-cup muffin tin with nonstick spray.

In a large bowl, whisk together the eggs, milk, and salt. Equally divide ham and 1/2 cup of cheese between the muffin cups. Reserve the extra 2 tablespoons of cheese for later.

Pour egg mixture on top of the cheese and ham, so that muffin cups are a little more than 1/2 full. (They will rise like a souffle as they bake, then deflate when you pull them out of the oven.)

Bake for about 20 minutes until eggs are set, then remove from oven. Sprinkle remaining 2 tablespoons of cheese over the muffins, then bake for a few minutes longer until cheese is melted.

Sprinkle with chives and serve warm, using a butter knife to remove the muffins from the cups.

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