Delicious Low-Carb Asparagus and Ham Egg Cups with Easy Microwave Hollandaise Sauce: Your Perfect Make-Ahead Breakfast or Brunch!

Welcome to your new favorite breakfast, brunch, or even light dinner! These simple, savory baked asparagus and ham egg cups are conveniently prepared in a muffin tin, making them incredibly easy to make ahead and reheat. What truly elevates this dish is the absolute easiest (and best!) hollandaise sauce you’ll ever whip up, transforming everyday ingredients into an elegant and satisfying meal. If you’re looking for a low-carb, gluten-free option that’s bursting with fresh flavor and simplifies your mornings, you’ve found it.

There’s a special joy that comes with gardening, especially when it’s asparagus season. For those of us who grow our own, we know it’s a true “feast or famine” experience. You spend months anticipating those first tender spears, and then, suddenly, you’re blessed with an abundance! From late spring to early summer, our garden generously produces heaps of asparagus, challenging us to find creative and delicious ways to enjoy and preserve this incredible vegetable.

This seasonal bounty offers a wonderful connection to how our ancestors ate – appreciating and utilizing produce when it’s at its peak. While I cherish this connection, I’m also incredibly grateful for modern refrigeration and shipping that allow us to enjoy a wider variety of foods for longer periods throughout the year. But when asparagus is fresh, there’s nothing quite like it!

For a long time, my go-to recipes for asparagus typically involved savory dinners like quiche or frittatas. It wasn’t until a couple of years ago that a light bulb truly went off. My daughter returned from a mission trip to northern Mexico, recounting how her host mother served them scrambled eggs with asparagus for breakfast. The surprising part wasn’t just the combination, but that my usually picky daughter actually loved it! This simple anecdote sparked a new culinary adventure.

Since then, adding fresh asparagus to our scrambled eggs during its season has become a cherished tradition. It’s surprisingly delicious and adds a wonderful freshness and slight crunch to the eggs. Given our family’s deep love for Eggs Benedict, I began to envision a way to combine these concepts into a low-carb and paleo-friendly format. The idea was to create individual servings that captured the essence of Eggs Benedict without the bread, utilizing the natural goodness of ham, asparagus, and eggs.

This led to the creation of these baked egg cups: thin slices of ham line muffin tins, forming natural “cups” for the vibrant asparagus and creamy egg mixture. To truly elevate the flavor, I decided to roast the asparagus first with garlic and olive oil, just until it reached a crisp-tender perfection. And, of course, no Benedict-inspired dish is complete without a luscious hollandaise. Our super easy hollandaise sauce became the crowning glory. The result? Pure, undeniable success! These egg cups are not just a meal; they’re an experience.

Asparagus and Ham Egg Cups: A Perfect Blend of Flavor and Convenience

These egg cups are a game-changer for anyone looking for a wholesome, easy, and satisfying meal. Whether you’re planning a special weekend brunch, need quick grab-and-go breakfasts for busy weekdays, or even a light yet elegant dinner, these fit the bill perfectly. The combination of salty ham, tender-crisp asparagus, and fluffy eggs, all topped with a bright, rich hollandaise, creates a symphony of flavors and textures.

Essential Ingredients for Your Asparagus and Ham Egg Cups

You’ll be amazed at how few ingredients are needed to create such a spectacular dish. The core egg cups rely on just four main components, plus some pantry staples like olive oil, salt, and pepper. Opting for quality ingredients will always yield the best results, especially with such a simple recipe where each flavor shines.

• Sliced Ham: Choose a good quality, thinly sliced deli ham. The thinness is key for easily lining the muffin tins and creating flexible, edible cups. Pro tip: look for lower sodium options if preferred.
• Fresh Asparagus: The star of the show! Select bright green, firm spears with tight tips. Thinner spears tend to be more tender, but thicker ones work beautifully when roasted properly.
• Eggs: Fresh, large eggs are essential for the fluffy texture of the egg cups.
• Olive Oil, Salt, and Pepper: For roasting the asparagus and seasoning the eggs. Don’t skip the roasting step – it truly enhances the asparagus’s natural sweetness and provides a lovely texture contrast.

While you can certainly enjoy these egg cups simply topped with a sprinkle of shredded cheese before baking (a great quick option for meal prepping), our family overwhelmingly prefers them with our unbelievably easy Hollandaise sauce. It elevates the dish to another level, making it feel truly gourmet without any fuss. For this bright and creamy Hollandaise, you will need:

• Butter: Unsalted butter is usually preferred for sauces, allowing you to control the salt content.
• Milk: Whole milk or half & half works best for a creamy consistency and adds a lovely brightness.
• 4 Egg Yolks: These are crucial for the richness and emulsification of the Hollandaise. Here’s a great tip: separate your eggs before preparing the egg cup mixture and use the egg whites from these 4 eggs to replace 2 whole eggs in your egg cup scramble! This way, nothing goes to waste.
• Lemon Juice: Freshly squeezed lemon juice brightens the sauce and cuts through the richness of the butter and egg yolks. Don’t use bottled if you can help it!
• Dry Mustard: A pinch of dry mustard (like ground mustard powder) adds a subtle tang and complexity that perfectly complements the other flavors.
• Salt: To balance the flavors.

I find this Hollandaise sauce far superior to many traditional restaurant versions, which can often feel heavy or greasy. The addition of milk, extra lemon juice, and a touch of mustard gives it a brighter, fresher flavor profile that perfectly complements the savory egg cups. You absolutely must give it a try – you’ll be hooked!

Simple Directions For Crafting Your Asparagus and Ham Egg Cups

Making these delightful egg cups is straightforward, even for novice cooks. The key is a little bit of prep, which makes the assembly quick and effortless. Follow these steps for perfect results every time.

1. Prepare the Asparagus: Begin by preheating your oven to 400°F (200°C). Trim the woody ends off your fresh asparagus and cut the spears into 1-inch pieces. In a bowl, toss these pieces with a tablespoon of olive oil, a minced clove of garlic, and about half a teaspoon each of salt and pepper. Spread the seasoned asparagus in a single layer on a baking sheet. Roast for approximately 7-9 minutes, or until they are crisp-tender. The exact time will depend on the thickness of your asparagus spears. Roasting first brings out a deeper flavor and ensures the asparagus isn’t watery in the egg cups.
2. Whisk the Eggs: While the asparagus is roasting, beat your eggs in a bowl or a glass measuring cup with a pouring spout. Add about 1/4 cup of water or milk to the eggs – this helps create a lighter, fluffier texture. Season with the remaining 1/2 teaspoon each of salt and pepper. Whisk well until the eggs are thoroughly combined and slightly frothy.
3. Prepare the Muffin Tin: Lightly grease a 6-cup muffin tin with oil or non-stick spray. Take a thin slice of ham and gently press it into each muffin cup, forming a cup-like lining. The ham should extend up the sides to hold the egg mixture. Don’t worry if it’s not perfectly neat; it will all bake together beautifully.
4. Assemble the Cups: Divide the roasted asparagus pieces evenly among the ham-lined muffin cups. Next, carefully pour the beaten egg mixture over the asparagus in each cup, filling them about three-quarters full. Some of the egg mixture might ooze around the ham, which is completely normal and won’t affect the final product.
5. Bake to Perfection: Place the muffin tin in your preheated oven and bake for about 15 minutes, or until the eggs are set and cooked through to your desired doneness. You can test for doneness by inserting a knife into the center of an egg cup; if it comes out clean, they are ready. If you choose not to use Hollandaise, this is the stage where you could sprinkle shredded cheese on top during the last 5 minutes of baking for a melted, golden finish.

Effortless Directions for Our Easy Microwave Hollandaise Sauce

The beauty of this recipe extends to its accompanying sauce. Forget traditional, temperamental Hollandaise; this microwave method is foolproof and delivers a creamy, flavorful sauce every time, allowing you to make it concurrently with the egg cups.

1. Melt the Butter: In a 1-quart glass measuring cup (which makes it easy to handle and pour), place the butter. Microwave on HIGH for 1 minute, or until the butter is fully melted and hot.
2. Combine Ingredients: To the melted butter, add the egg yolks, milk (or half & half), lemon juice, dry mustard, and salt. Stir vigorously with a whisk until all ingredients are well combined and the mixture is smooth.
3. First Microwave Interval: Set your microwave to a “roast” setting, which is typically power level 6. Cook the sauce for 2 minutes. Immediately remove the cup from the microwave and stir the sauce extremely well with the whisk to prevent the egg yolks from scrambling and to ensure even cooking.
4. Second Microwave Interval: Return the measuring cup to the microwave and cook for another 2 minutes on the “roast” or power level 6 setting.
5. Final Stir and Serve: Remove from the microwave once more and stir until the sauce is smooth, glossy, and has thickened to your desired consistency. It should be thick enough to coat the back of a spoon. Serve immediately over your freshly baked egg cups.

The first time I served these Asparagus and Ham Egg Cups with the easy Hollandaise, the verdict was unanimous – absolutely delicious! My daughter, who inspired the asparagus-and-egg combination, was particularly thrilled. Served with a side of fresh fruit and a steaming cup of coffee, they made for an incredibly fun and satisfying breakfast. But don’t let the “breakfast” label limit you! These elegant egg cups are equally perfect for a light lunch or a sophisticated dinner. Their slightly gourmet appearance makes anyone you serve them to feel truly special.

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Asparagus and Ham Egg Cups with Easy Hollandaise Sauce

A recipe for simple low carb baked asparagus and ham egg cups made in a muffin tin with the easiest hollandaise sauce ever, perfect for both breakfast or dinner.

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Yield: 6 servings

Author: Jami Boys

Equipment

• baking sheet
• 4 cup glass measuring cup
• 6 cup muffin tin
• Whisk, knife

Ingredients

Egg Cups

• 1/2 pound asparagus
• 1 tablespoon olive oil
• 1 clove garlic minced
• 6 slices thinly sliced ham
• 6 eggs
• 1/4 cup water (or milk)
• 1 teaspoon salt, divided or to taste
• 1 teaspoon black pepper, divided or to taste
• shredded cheese or hollandaise sauce for topping

Easy Hollandaise Sauce

• 1/2 cup butter
• 1/2 cup whole milk or half & half
• 4 egg yolks*
• 2 tablespoons lemon juice
• 1 teaspoon dry mustard
• 1/2 teaspoon salt

Instructions

• Preheat oven to 400 degrees Fahrenheit (200°C).

For the Egg Cups:

• Trim the tough, woody ends off the asparagus and cut the spears into 1-inch pieces. In a medium bowl, toss the asparagus pieces with 1 tablespoon of olive oil, 1 minced clove of garlic, and 1/2 teaspoon each of salt and pepper (or to taste). Spread the seasoned asparagus in a single layer on a baking sheet and roast in the preheated oven for 7-9 minutes, or until they are tender-crisp. The exact roasting time may vary depending on the thickness of your asparagus spears. Remove from oven and set aside.
• In a 4 or 8-cup glass measuring cup (or a bowl with a convenient pouring spout), beat the 6 eggs with 1/4 cup of water (or milk) until well combined. Season the egg mixture with the remaining 1/2 teaspoon of salt and pepper. Set aside.
• Lightly coat a 6-cup muffin tin with cooking oil or spray to prevent sticking. Line each muffin cup with a thin slice of ham, gently pressing it down and up the sides to form a cup. Evenly divide the roasted asparagus pieces among the ham-lined muffin cups. Then, carefully pour the beaten egg mixture into each cup, filling them about three-quarters full. Don’t worry if some egg mixture seeps around the ham; it will all bake together.
• Transfer the muffin tin to the preheated oven and bake for approximately 15 minutes, or until the egg cups are set and cooked through. To check for doneness, you can insert a knife into the center of an egg cup; if it comes out clean, they are ready. NOTE: If you prefer not to top with the Hollandaise sauce, you can add shredded cheese to the tops of the egg cups during the last 5 minutes of baking for a melted, golden finish.

For Easy Hollandaise Sauce:

• While the egg cups are baking, begin preparing the easy Hollandaise sauce. Place 1/2 cup of butter in a 1-quart glass measuring cup and microwave on HIGH for 1 minute, or until completely melted.
• Add the 4 egg yolks, 1/2 cup whole milk (or half & half), 2 tablespoons lemon juice, 1 teaspoon dry mustard, and 1/2 teaspoon salt to the melted butter in the measuring cup. Whisk vigorously until the mixture is completely smooth and well combined.
• Set your microwave to the “roast” setting (typically power level 6, or a medium-high setting). Cook the sauce for 2 minutes. Immediately remove from the microwave and stir extremely well with a whisk to prevent any scrambling and ensure even heating.
• Return the sauce to the microwave and cook for another 2 minutes on the “roast” or power level 6 setting. Remove and stir until the sauce is smooth, creamy, and has reached your desired consistency. It should be thick enough to coat the back of a spoon. Serve immediately.

To Serve:

• After removing the egg cups from the oven, allow them to sit for a few minutes to cool slightly and firm up. Then, carefully remove each egg cup from the muffin tin using a flexible spatula and transfer them to individual plates. Drizzle generously with the warm Hollandaise sauce and serve immediately. Enjoy!

Notes

*Pro Tip for Egg Yolks: When separating eggs for the Hollandaise sauce, you will have 4 egg whites remaining. Instead of discarding them or saving them for another use, you can incorporate them into your egg cup mixture! Simply use these 4 egg whites in place of 2 of the whole eggs (so your egg cup mixture would become 4 whole eggs + 4 egg whites). This is a fantastic way to reduce waste and add a little extra protein.

Make-Ahead & Storage: These egg cups are excellent for preparing in advance. Once fully cooked and cooled, store them in an airtight container in the refrigerator for up to 4-5 days. If you wish to store them longer, they freeze beautifully for up to 3 months. Ensure they are completely cooled before freezing to prevent ice crystal formation. The Hollandaise sauce is best made fresh, but if you have leftovers, they can be gently reheated in the microwave with a quick stir.

To Reheat Egg Cups:

Microwave Method: For a quick reheat, place a refrigerated egg cup in the microwave and cook for about 30 seconds. If reheating from frozen, increase the time to approximately 50-55 seconds, or until heated through.

Oven or Toaster Oven Method: To achieve some desirable crispy edges, preheat your oven or toaster oven to 350°F (177°C). Place the egg cups on an oven-safe dish or baking tray (or use a toaster oven tray lined with foil for easy cleanup). Reheat refrigerated egg cups for 10 minutes. For frozen egg cups, reheat for about 15 minutes. If you notice them browning too quickly, loosely cover the tops with a piece of aluminum foil. Always ensure they are fully heated through before serving.

Nutrition

Serving: 1cup | Calories: 349kcal | Carbohydrates: 4g | Protein: 15g | Fat: 31g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 354mg | Sodium: 1127mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1203IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 2mg

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

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