Low-carb breakfast cups


Makes 6 (easily doubled)

  • Cooking spray
  • 6 slices of ham
  • 6 large eggs
  • 6 cherry tomatoes, halved
  • Salt and black pepper
  • 3 tbsp chives, chopped

1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly coat six muffin cups with cooking spray.

2 Fit one slice of ham into each muffin cup, pushing it into the bottom and letting it hang out over the top. Crack an egg into each cup.

3 Top each muffin cup with two tomato halves, cut-side up.

4 Bake in the middle of the oven for 15-16 minutes until the whites are cooked but the yolks are still slightly soft. Season with salt and pepper and sprinkle chopped chives over the top.

5 Allow to cool in the muffin tin for five minutes, then carefully remove. Enjoy immediately or transfer to a wire rack to cool completely and pack for later.

Per Serving 141 kcal, 7.7g fat (2.4g saturated), 6.3g carbs, 3.7g sugar, 12.1g protein, 1.9g fibre, 0.202g sodium.


Please enter your comment!
Please enter your name here