Ham Egg Cups


  • 6 x eggs
  • 150g ham, roughly 6 slices
  • 90g cherry tomatoes, 6 diced, OR sundried tomatoes
  • 40g baby spinach, roughly chopped
  • 90g feta, crumbled
  • 15ml olive oil, 1 tbsp, OR 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!