These ham and egg cups are slices of ham pressed into muffin tins, then filled with cheese and eggs and baked to perfection. Top with tomatoes and herbs for an easy make ahead breakfast option.
When I want some healthy and filling breakfast recipes, I turn to options such as baked oatmeal cups, sausage casserole, avocado toast and these simple yet satisfying ham and egg cups.
I don’t know about you, but mornings in my house are extremely rushed. I’m lucky if I even have time to remember to grab a granola bar let alone cook breakfast for myself. These make-ahead ham and egg cups have changed my life! They’re low carb, packed with protein and full of flavor. I make a batch of 12 and then reheat a few each day for a breakfast that’s quick yet satisfying.
Table of Contents
Ham And Egg Cups Ingredients
To make this recipe, you will need thinly sliced ham, large eggs, cheddar cheese, salt, pepper, tomatoes and chives.
How Do You Make Ham And Egg Cups?
Preheat the oven and coat a muffin tin with cooking spray. Place one slice of ham into each of the muffin cups. Add some cheddar cheese, then crack an egg on top of each cup. Sprinkle some salt and pepper on top, then bake until the eggs are cooked through. Add a sprinkle of fresh tomatoes and sliced chives, then serve and enjoy.
Tips For The Perfect Dish
- This recipe works best with ham slices that are round or oval in shape, as that makes them easier to press into the muffin tin. I’d avoid the very thinly shaved ham from the deli counter.
- Freshly shredded cheddar cheese will have the best flavor and tends to melt smoothly. The bags of pre-shredded cheese at the grocery store often contain anti caking agents and don’t melt as well.
- Store your finished ham and egg cups in an airtight container in the refrigerator for 3 days. You can microwave them for about 20-30 seconds to reheat them. You can also freeze the egg cups for up to 2 months.
Quick Tip
Serve the egg muffins as-is, or offer some fruit on the side in the form of berry fruit salad or a tropical smoothie.
Recipe FAQs
Egg cups cook at 400 degrees F for 13-15 minutes, depending on how runny you like your yolks. If you prefer an egg that’s firm, bake for 15-17 minutes.
I find that these ham and egg cups keep for 3 days in the refrigerator. When you’re ready to eat your egg cups, simply microwave each one for 20-30 seconds or until warm. I recommend adding the tomatoes and chives right before serving for best flavor and texture.
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Flavor Variations
This recipe is delicious as is, but you can easily customize some of the ingredients to suit your tastes.
- Protein: Instead of ham slices, try using prosciutto, turkey slices or chicken slices.
- Cheese: Swap out the cheddar for other types of cheese such as Monterey jack, mozzarella, Swiss or fontina.
- Toppings: Top your egg cups with avocado, diced jalapeno, green onions, parsley or red bell peppers. You can also add some fresh spinach on top of the cheese layer before you crack the eggs into the pan.
These ham and egg cups are great for meal prep, but they also are a great hand held food for brunches and parties.
I make these ham and egg muffins almost every week, and my kids happen to love them too!
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Ham and Egg Cups
Ingredients
- 12 slices ham
- 1 cup shredded cheddar cheese
- 12 eggs
- salt and pepper to taste
- 1/2 cup diced tomatoes
- 1/4 cup thinly sliced chives
- cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- Coat a 12 cup muffin tin with cooking spray.
- Press a slice of ham into each muffin well.
- Divide the cheese evenly among the cups.
- Crack an egg into each cup, then season with salt and pepper to taste.
- Bake for 13-15 minutes or until yolks are at desired level of doneness.
- Right before serving, top with tomatoes and chives.
Notes
- This recipe works best with ham slices that are round or oval in shape, as that makes them easier to press into the muffin tin. I’d avoid the very thinly shaved ham from the deli counter.
- Freshly shredded cheddar cheese will have the best flavor and tends to melt smoothly. The bags of pre-shredded cheese at the grocery store often contain anti caking agents and don’t melt as well.
These are simply amazing. Surprisingly, they taste just as fresh once refrigerated and heated in the microwave. We make 6 which gives us 3 days of breakfasts. Just add fruit. Wonderful recipe and so easy! Thank you.
They’re very tasty. I’ve made these a few times and the ham never turns out the way yours looks. What size slices do use to get the perfect fit?
I use hormel natural ham, it’s about 4-5 inches in size.