Ham and Egg Omelet Cups

Ham and Egg Omelet Cups
Staff Writer
Ham and Egg Omelet Cups
Tessemae's All Natural

Ham and Egg Omelet Cups

If you’re looking for a delicious and healthy breakfast that you can make ahead, Tessemae’s All Natural has a solution. These egg cups are loaded with vegetables and made in a muffin tin for perfect individually-sized servings. If you make them ahead, store them in an airtight container in the refrigerator. When you’re ready to reheat them, place them in a microwave-safe dish, cover loosely with a damp paper towel, and heat through.

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4
Servings
389
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons ranch dressing, such as Tessemae’s Zesty Ranch, plus more for brushing
  • 12 slices ham
  • 1 pint cherry tomatoes, halved
  • 4 scallions, thinly sliced
  • Coarse salt
  • Fresh ground pepper
  • 5 Ounces baby spinach
  • 10 eggs
  • ¼ Cup whole milk (or almond milk)
  • 1 Tablespoon Dijon mustard

Directions

Heat your oven to 350 degrees F. Brush the inside of a non-stick 12-cup muffin tin with a little ranch. Place a slice of ham in each cup, folding as needed to fit into the bottom.

Heat the 2 tablespoons ranch dressing in a large skillet. Add the scallions and tomatoes and season with salt and pepper. Cook until the tomatoes are soft and most of the liquid is evaporated. Add the spinach and cook, tossing, until wilted.

Transfer the veggies to a strainer or colander set over a bowl, to let out the excess liquid. Don’t press down; just let any extra liquid drain naturally.
Beat the eggs with the milk, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Divide the veggies among the muffin cups and pour the eggs over top. Bake until puffed up and cooked through, 15 to 20 minutes.

Ham Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Ham Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Nutritional Facts

Total Fat
24g
38%
Sugar
4g
N/A
Saturated Fat
7g
33%
Cholesterol
449mg
100%
Protein
30g
60%
Carbs
11g
4%
Vitamin A
390µg
43%
Vitamin B12
1µg
23%
Vitamin B6
0.6mg
30.9%
Vitamin C
28mg
47%
Vitamin D
3µg
1%
Vitamin E
3mg
13%
Vitamin K
211µg
100%
Calcium
159mg
16%
Fiber
4g
15%
Folate (food)
149µg
N/A
Folate equivalent (total)
149µg
37%
Iron
4mg
24%
Magnesium
77mg
19%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
17%
Phosphorus
404mg
58%
Polyunsaturated
3g
N/A
Potassium
876mg
25%
Riboflavin (B2)
0.8mg
45.1%
Sodium
1228mg
51%
Thiamin (B1)
0.7mg
43.5%
Zinc
3mg
20%