Baked Egg Ham Cups with Tomato and Avocado
Ingredients
- 8 (1-oz) slices low-sodium ham
- 8 large eggs
- ¼ tsp salt
- ¼ tsp pepper
- 1 avocado, peeled and diced
- 1 cup grape tomatoes, halved
Instructions
- Preheat oven to 350°F.
- Coat 4 cups of a 6-cup muffin pan, or 4 (6- to 8-oz) ramekins, with cooking spray. Line each cup with 2 slices of ham.
- Crack 2 eggs into each cup. Sprinkle with salt and pepper.
- Bake 15 to 18 minutes or until eggs are set.
- Top with avocado and tomato before serving.
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