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
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
- 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
- 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.
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.