Ham and Egg Breakfast Cups Directions:
Preheat the oven to 350°F (175°C).
Grease the inside of a muffin pan with cooking spray.
Place a piece of ham in each of the 12 muffin tin cavities, forming a cup.
Add a spoonful (1-2 tablespoons) of shredded cheese on top of the ham.
Carefully crack an egg into each cup of ham, keeping the yolk intact. (If it breaks, it will still be delicious but more similar to scrambled eggs.)
Bake for 15-20 minutes, depending on how soft or hard you prefer your eggs.
Remove from the oven and serve warm.
To Meal Prep:
Cook as directed and allow cups to cool.
Place in a container and keep in the refrigerator for 3-6 days.
Reheat in the microwave until hot throughout but not overcooked, about 1 minute.
WW Points Calculation:
Ham lunchmeat slices: 0 points
Eggs: 0 points
Shredded cheddar cheese: 4 points for 0.5 cup
Total Points: 4 points for the entire recipe
Servings: 12 servings Points per Serving: 0.33 points
Nutrition Facts:
Calories: 80 (approximate, varies with specific brands)
Fat: 6g
Carbohydrates: 1g
Protein: 6g