Ham and Egg Cups make a quick, portable breakfast or brunch. With just four main ingredients, these handheld cups are ready in about 20 minutes—ideal for busy mornings or a pretty brunch spread.
Ham and Egg Cups
These egg breakfast cups are a low-carb, muffin-tin style recipe that’s both simple and nutritious. You can easily customize them by adding vegetables such as spinach, mushrooms, or diced peppers for extra flavor and nutrition.
Ingredients:
- 6 slices deli ham
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- Pepper, to taste
- Optional: chopped parsley or sliced green onions
Supplies:
- Muffin pan
- Non-stick cooking spray
- Skillet
- Spoon or spatula
Instructions:
These cups are versatile—swap the ham for turkey or another thinly sliced deli meat if you prefer. Preheat your oven to 375°F (190°C). Crack the eggs into a bowl, whisk until combined, then scramble them in a lightly greased skillet over medium heat until mostly set but still slightly soft; this helps prevent overcooking in the oven.
If you like, fold in extra seasonings or add-ins—diced tomatoes, a pinch of garlic powder, fresh basil, or chopped spinach work well. Lightly spray the muffin tin with non-stick spray so the ham cups release easily after baking.
Press each slice of ham into a muffin cup, shaping it so it lines the cavity like a liner without letting it hang over the edge too far. Spoon the scrambled eggs into each ham-lined cup, filling nearly to the top, then sprinkle with shredded cheddar.
Bake in the preheated oven for about 10 minutes, or until the cheese has melted and the eggs are fully set. Remove from the oven and season with black pepper. Let the cups cool for a minute before removing them from the pan.
These are great served immediately or packed for a quick breakfast on the go.
Freezer Instructions
Make the ham and egg cups as directed, then allow them to cool completely before placing in a freezer-safe container or bag. Freeze flat, then reheat individual cups in the microwave for about 30–60 seconds (time varies by microwave) until warmed through.
Storing Leftovers
Store leftover cups in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or in a low oven until warmed through.
More Breakfast Recipes
Maple Bacon Breakfast Pie
Uncrustable Donuts
Croissant Breakfast Sandwiches
Breakfast Burritos
Ham and Egg Cups Recipe
Ham and Egg Cups
Equipment
-
Muffin pan
-
Non-stick spray
-
Skillet
-
Wooden spoon or spatula
-
Spoon
Ingredients
- 6 slices deli ham
- 6 eggs
- 1/2 cup shredded cheddar cheese
- pepper, to taste
Instructions
-
Preheat the oven to 375°F (190°C).
-
Scramble the eggs in a skillet until mostly set but still slightly soft.
-
Spray the muffin tin with non-stick spray.
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Press ham slices into the muffin cups, forming a liner without too much overhang.
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Fill each ham cup with the scrambled eggs.
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Top each cup with shredded cheddar cheese.
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Bake for 10 minutes, or until the cheese is melted and eggs are fully set.
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Finish with a sprinkle of black pepper and serve warm.