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+ servings

Egg-Mozzarella Ham Cups


  • cooking spray
  • 6 thin deli ham slices, patted dry
  • ½ cup finely diced mozzarella cheese or tiny mozzarella cheese balls (4 oz.)
  • ½ cup halved cherry tomatoes or diced tomatoes (~ 3-4 oz)
  • 2 Tbsp store-bought pesto
  • 2 Tbsp bread crumbs (gluten-free if you’re avoiding gluten)
  • ½ tsp kosher salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 6 eggs (large or XL)
  • 6 cups mixed salad greens
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp red wine vinegar


  • Preheat oven to 400°. Coat 6 cups of a standard nonstick muffin tin with cooking spray.
  • Tuck 1 ham slice into each muffin tin cup, trying to make as much of a cup shape as possible, with the edges sticking out the top.
  • Stir together mozzarella, tomatoes, pesto, and breadcrumbs in a bowl. Season with ¼ teaspoon each of the salt and pepper.
  • Divide mixture among the ham cups. Carefully crack an egg into each cup. Bake in until the tomato juices are lightly bubbling and egg whites are set (~ 15 minutes)
  • Toss together salad greens, oil, vinegar, and remaining ¼ teaspoon each salt and pepper in a large bowl to make a simple salad.
  • Let ham cups cool slightly (~1 - 2 minutes). Unmold them by slipping a knife under the cups and gently transferring them to a plate.
  • Serve alongside dressed greens.