Ham Egg Cups


  • 6 slices ham
  • 6 eggs
  • 6 cherry tomatoes, diced OR sundried tomatoes
  • 1 cup baby spinach, roughly chopped
  • 90g Feta, crumbled
  • Olive oil spray or butter (for greasing)


  • Preheat oven to 180C. Grease large muffin tray with olive oil spray or butter.
  • Line each hole with 1 slice of ham (you want the ham to cover the space).
  • Layer each with baby spinach leaves.
  • Whisk eggs and tomato together and layer on top of spinach OR add tomato and crack an egg over the top. Top all with crumbled feta.
  • Bake for around 25 minutes or until eggs are cooked through.

Dairy free adaptable: Substitute the feta out for dairy-free cheese or avocado!