Ham, Mushroom & Swiss Egg Cups

Ham, Mushroom & Swiss Egg Cups

(Yield: 6 egg cups. Serving Size: 2 egg cups)

Searching for a grab-and-go breakfast that feels like a classic bistro omelet without the prep work? These GLP-1 friendly ham, mushroom & Swiss egg cups offer a perfectly portioned, protein-rich solution to keep morning hunger completely under control. Combining whole eggs with extra egg whites creates a light, fluffy texture with maximum protein density, making them a superb choice for appetite regulation and metabolic health.

Lean diced ham, savory sautéed mushrooms, and sharp reduced-fat Swiss cheese build a rich, comforting flavor profile without introducing unnecessary heavy fats or refined carbohydrates. Satiating protein from the eggs and ham digests slowly, keeping blood sugar remarkably stable and preventing mid-morning sugar cravings. Baked right in a muffin tin, these individual egg cups reheat seamlessly, giving you a clean, high-protein meal in seconds on even your busiest mornings.

Serving size

2

Ingredients

  • 6 Eggs
  • ¾ Cup Egg Whites
  • ½ Cup Lean Diced Ham
  • ½ Cup Mushrooms, finely chopped
  • ¼ Cup Reduced-fat Swiss Cheese, shredded
  • 2 tbsps. Chopped Chives
  • ½ tsp. Garlic Powder
  • Salt and Pepper
  • Cooking Spray

Preparation

Step 1

Preheat oven to 350°F. Lightly coat a muffin tin with cooking spray.

Step 2

Sauté the mushrooms in a nonstick skillet for 3–4 minutes until softened.

Step 3

Whisk together the eggs, egg whites, garlic powder, salt, and pepper.

Step 4

Divide the ham and mushrooms evenly among six muffin cups.

Step 5

Pour the egg mixture over the fillings, filling each cup about three-quarters full.

Step 6

Sprinkle the Swiss cheese evenly over the top and finish with chopped chives.

Step 7

Bake for 20–22 minutes, or until the egg cups are set and lightly golden.

Step 8

Let cool for 5 minutes before removing from the pan.

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