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.
Need a grab and go breakfast that will keep you full for hours? These ham and egg breakfast cups are loaded with protein and taste fabulous.
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 2-3 a day for a breakfast that’s quick yet satisfying.
How do you make ham and egg cups?
To make this recipe, you’ll need thinly sliced ham, shredded cheese and eggs. The first step is to press your ham sliced into the wells of a muffin tin. I use store bought ham that’s cut into a circle or oval shape because I find that’s easier to fit into the muffin tin.
The ham cups get topped with a generous sprinkling of shredded cheese. I use cheddar cheese but other great options are mozzarella, swiss or Monterey Jack.
The next step is to crack an egg into each cup, then add a sprinkling of salt and pepper.
The ham and egg cups are baked, then sprinkled with tomatoes and chives.
How long do you cook egg cups?
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 fully cooked through, bake for 15-17 minutes.
How long can you keep egg cups?
I find that these ham and egg cups keep for 3-4 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.
These ham and egg cups are great for meal prep, but they also are a great hand held food for brunches and parties. You can switch up the flavors by experimenting with different cheese, seasonings and toppings. Other great topping ideas include
- Chopped roasted bell peppers
- Minced jalapenos
- Finely grated parmesan cheese
- Chopped parsley or dill
- Avocado
I make these ham and egg muffins almost every week, and my kids happen to love them too!
More easy breakfast options
- Hash Brown Egg Casserole
- Breakfast Egg Muffins
- Breakfast Sundaes
- Healthy Blueberry Muffins
- Breakfast Casserole with Bacon
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.
Marla says
Perfect! Easy to make and delicious! They reheat and taste just as good!
Bea says
Delicious! Easy and they look so cute! I reheated them in the microwave and still good!
Dave Allsopp says
Our family passed down an intergenerational recipe where you crack eggs into the muffin tins and top with salt & pepper, cracker crumbs and shredded cheddar cheese! I’m going to adapt your recipe by using a slce of ham as a nest for the ingredients we use! Should be great too! Then we’ll try adding the veggies when required.
Brenda says
Can I put these together and refrigerate before I want to bake them? My grown kids and their families come over after church on Sundays and these would be great.
Sara says
I believe that would work fine although I haven’t tried it! My only concern is that the egg might seep out a bit around the ham while it sits, so the end result might not be quite as pretty. But they’ll still taste great!
Kathleen says
Tried this for brunch and it is superb! Since there is just the two of us, I put them in a roundish ramekin dish and put in the ham, then added browned shredded hash browns, shredded cheese, then the egg. Thank-you for this wonderful breakfast recipe that can be adapted so easily. Really enjoyed it!
Mackayla says
I tried thease today and im not really a breakfast person at all aucually. I made 6 of them and. Was able to feed 3 peopleand they all loved them , they are super filling and healthy too. I added salsa instead of the diced tomatoes,to add even more,flavor. They are super quick and simple. Lovely idea.
Sara says
So glad you enjoyed them, thanks for reporting back!
Debbie says
I love these little “cupcakes” for breakfast! I bet they would be easy to re heat for a morning treat on another day!
Rachel says
I need to make these. I am always looking for some breakfast option that isn’t just cereal.
Heather says
These look wonderful! From a first glance I never would have guessed the ham was in the bottom of the muffin tin. Excellent idea and something my daughters would appreciate for the creativity. Yum.
Tim B says
I haven’t seen this recipe cooked up before. It looks like something my family would really enjoy. Will have to try it out!
chubskulit rose says
I make egg muffins but an addition of ham would be great! My kids would love this!
Karen Morse says
I think that’s an awesome breakfast idea! It’s great for brunch as well. It’s not difficult to make at all so you can have it as often as you’d like. I like the fact that it lasts for 3-4 days! Thanks for the recipe!
wendy says
What a neat idea that would be super convenient too! I’d like to try to make these next time we have people stay over.
Joely Smith says
Alright, this is the best dang idea I have seen in a long time! I LOVE breakfast although these can be eaten anytime! I also love eggs so I am all in! Thanks for the idea!
Felicita Moncada says
Yum! What an easy breakfast for on the go! I’m going to try these tomorrow AM as my son as state testing so a good hearty breakfast is essential! Love easy recipes like this!
candy says
We like to make ham and egg cups. So easy to make and everyone likes to put on different toppings which is fine with me. We make a tray of 12 and have some leftover for later.
Amber Myers says
I am so making this for breakfast one morning.These look so scrumptious and easy to prepare. I’d add jalapeños to mine for an added kick!
Tasheena says
This looks so yummy! Would be perfect for me to make for my Mother’s Day brunch this weekend.