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.
Great recipe and delicious!! I made only 3 so just used ramekins that were greased with butter. I used gruyère cheese. Skipped the tomatoes and topped with dried thyme, a big caper and served with toast. So easy and really impressive. Keeper, thanks!
These are so amazing! I brought them to a brunch and everyone asked for the recipe.
Perfect! Easy to make and delicious! They reheat and taste just as good!
Delicious! Easy and they look so cute! I reheated them in the microwave and still good!
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.
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.
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!
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!
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.
So glad you enjoyed them, thanks for reporting back!
I love these little “cupcakes” for breakfast! I bet they would be easy to re heat for a morning treat on another day!
I need to make these. I am always looking for some breakfast option that isn’t just cereal.
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.
I haven’t seen this recipe cooked up before. It looks like something my family would really enjoy. Will have to try it out!
I make egg muffins but an addition of ham would be great! My kids would love this!
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!
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.
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!
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!
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.
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!
This looks so yummy! Would be perfect for me to make for my Mother’s Day brunch this weekend.