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5 from 12 votes

Ham and Scram Egg Bites

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12 Egg Cups


  • Non-stick cooking spray
  • ½ lb thinly sliced black forest ham
  • 8 large eggs
  • ¼ cup whole milk cottage cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup finely chopped baby spinach
  • 2 green onions very thinly sliced
  • 1/3 cup grated gruyere cheese


  • Preheat the oven to 350 degrees F.
  • Grease a 12-cup muffin tin with cooking spray.
  • Line each cup with a slice (or two) of ham, depending on how thin your ham is sliced by placing individual ham slices over each muffin cup and gently press down in the middle until a cup shape forms.
  • In a blender, combine the eggs, cottage cheese, salt, and pepper and blend until smooth. Stir in the spinach and green onions.
  • Ladle about ¼ cup of the egg mixture into each of the cups. Top with the shredded cheese.
  • Transfer to the middle rack of the oven and bake until the eggs have just set, about 15 minutes.
  • Remove from the oven and let cool slightly in the muffin tin, about 5 minutes. To remove from the muffin tin, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bite, then carefully lift out. Serve immediately or if preparing for meal prep- transfer to a wire rack and let cool completely before storing in an air tight container. These keep well for 3-5 days in the fridge.