Breakfast Hash Egg Cups
Macros per serving:
• 518 Calories
• 37g of Fat
• 39g of Protein
• 4g of Net Carbs
Servings Prep Time
3servings 10minutes
Cook Time
Servings Prep Time
3servings 10minutes
Cook Time
  • 1 1/2 cups diced ham
  • 1/4 cup diced yellow onion
  • 2 teaspoons fresh chopped parsley
  • 1 clove minced garlic
  • 1/4 cup grated parmesan cheese
  • 1/4 cup mayonnaise
  • 3 tablespoons almond flour
  • salt and pepper
  • 6 large eggs
  1. Preheat the oven to 375°F and lightly grease 6 cups of a regular muffin pan.
  2. Pulse the ham, onion, parsley, and garlic in a food processor until coarsely ground.
  3. Stir in the Parmesan, mayo, and almond flour then season with salt and pepper.
  4. Press the mixture into the bottom and sides of the greased cups of the prepared muffin pan.
  5. Bake for 5 minutes then remove from the oven.
  6. Crack the eggs into a small bowl and stir to slightly break up the yolks.
  7. Divide the eggs among the muffin cups and bake for 20 minutes until cooked through.
  8. Remove and let cool for 5 minutes before removing from the pan.
  9. Serve the hash egg cups hot. Makes 3 (2-piece) servings.