Start your day the right way with these delicious and easy-to-make Ham and Egg Cups. They are the perfect solution for busy mornings, offering a high-protein, low-carb breakfast that’s both satisfying and endlessly customizable. Whether you’re meal prepping for the week or serving a special brunch, this recipe is a guaranteed winner. Best of all, they come together in under 30 minutes!
Why You’ll Love These Breakfast Cups
There are so many reasons to adore this simple recipe. First, they are incredibly efficient. Using a standard muffin tin, you can bake a dozen single-serving breakfast cups at once. This makes them ideal for meal prep. Second, they are a fantastic portable breakfast. Just grab one or two on your way out the door for a healthy and filling meal on the go. Finally, they are a great way to use up leftover ham, making them a budget-friendly option you can feel good about.
Key Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. You only need a few basic ingredients to create these savory Ham and Egg Cups.
- Large Eggs: The star of the show, providing a rich and protein-packed base.
- Deli Ham: Thinly sliced deli ham works best as it forms a perfect, edible cup in the muffin tin.
- Shredded Cheese: Cheddar, Monterey Jack, or a Swiss cheese blend are all excellent choices.
- Seasoning: A simple mix of salt, black pepper, and garlic powder is all you need.
- Fresh Chives: For a mild, oniony flavor and a pop of color.
How to Make Ham and Egg Cups Step-by-Step
Making these breakfast cups is as simple as prep, fill, and bake. Follow these steps for perfect results every time.
1. Prepare Your Muffin Tin
First, preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin thoroughly with non-stick cooking spray or butter to prevent sticking. Press one slice of deli ham into each muffin cup, creating a ruffle-like liner along the sides.
2. Add the Fillings
Next, sprinkle a small amount of your chosen shredded cheese into the bottom of each ham cup. Carefully crack one large egg into each cup, being careful not to break the yolk. Season each egg with a pinch of salt, pepper, and garlic powder.
3. Bake to Perfection
Finally, bake for 12-15 minutes, or until the egg whites are fully set and the yolks have reached your desired level of doneness. For runnier yolks, aim for the shorter baking time. Let the cups cool in the tin for a few minutes before running a knife around the edges to loosen them. Garnish with fresh chives before serving.
Tips for the Best Ham and Egg Cups
Want to ensure your Ham and Egg Cups turn out perfectly every single time? Here are a few expert tips:
- Don’t Skip the Grease: Even if you have a non-stick pan, greasing it is the most important step to prevent the eggs from sticking.
- Use Thinly Sliced Ham: Thicker cuts of ham won’t mold as easily to the muffin cups. Thin deli-style ham is ideal for creating the perfect cup shape.
- Watch Them Closely: Ovens can vary. Keep a close eye on your egg cups during the last few minutes of baking to avoid overcooking the yolks. For a truly amazing side dish, serve them alongside some Fluffy Butter Swim Biscuits.
Flavor Variations & Customizations
This recipe is a fantastic base for creativity. Feel free to mix and match ingredients based on what you have on hand.
- Add Veggies: Sautéed spinach, diced bell peppers, or mushrooms can be added to the bottom of the cups before the egg. For a quick and healthy side, consider serving with some perfectly sautéed vegetables.
- Switch the Meat: Try using cooked, crumbled bacon, sausage, or even turkey bacon instead of ham.
- Spice It Up: A dash of hot sauce, a sprinkle of red pepper flakes, or some Cajun seasoning can add a nice kick. This pairs wonderfully with the flavors in a Cajun Steak Pasta.
Storage and Reheating Instructions
These Ham and Egg Cups are perfect for making ahead. Store them in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave them for 30-45 seconds until warmed through. You can also freeze them for up to 3 months.
Absolutely! These are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30-45 seconds.
The key is to grease the muffin tin very generously with non-stick cooking spray or butter, even if it’s a non-stick pan. This creates a barrier that makes removal much easier.
To prevent soggy egg cups, avoid adding watery vegetables. If you use veggies like spinach or mushrooms, be sure to sauté them first to cook out excess moisture before adding them to the cups.
The ham and egg cups are done when the egg whites are completely opaque and set. The yolks can be cooked to your preference, from slightly runny at 12 minutes to firm at around 15 minutes.
You can customize these cups easily. Try adding cooked bacon or sausage instead of ham, or add sautéed onions, bell peppers, or spinach. Different cheeses like Swiss, feta, or Monterey Jack also work wonderfully.
Absolutely! These are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30-45 seconds.
The key is to grease the muffin tin very generously with non-stick cooking spray or butter, even if it’s a non-stick pan. This creates a barrier that makes removal much easier.
To prevent soggy egg cups, avoid adding watery vegetables. If you use veggies like spinach or mushrooms, be sure to sauté them first to cook out excess moisture before adding them to the cups.
The ham and egg cups are done when the egg whites are completely opaque and set. The yolks can be cooked to your preference, from slightly runny at 12 minutes to firm at around 15 minutes.
You can customize these cups easily. Try adding cooked bacon or sausage instead of ham, or add sautéed onions, bell peppers, or spinach. Different cheeses like Swiss, feta, or Monterey Jack also work wonderfully.
Enjoy Your Delicious Breakfast!
This Ham and Egg Cups recipe is a simple, versatile, and delicious way to start your day. They are packed with protein to keep you full and energized for hours. We hope you love making them as much as we do. If you try this recipe, please leave a comment below and don’t forget to share your creations on Pinterest!
Ham and Egg Cups: The Perfect Quick & Easy Breakfast
These easy Ham and Egg Cups are the perfect high-protein, low-carb breakfast solution. Made in a muffin tin with simple ingredients, they are ideal for busy mornings, meal prep, and are ready in under 30 minutes!
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with non-stick spray or butter.
- Press one slice of ham into each muffin cup, forming a cup shape that lines the sides.
- Sprinkle a tablespoon of shredded cheese into the bottom of each ham cup.
- Carefully crack one egg into each ham cup.
- Season each egg with salt, black pepper, and garlic powder.
- Bake for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Let the cups cool in the tin for 2-3 minutes before carefully removing them. Garnish with fresh chives and serve warm.
Notes
For runnier yolks, bake closer to the 12-minute mark.
Ensure you grease the muffin tin very well to prevent any sticking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Ham and Egg Cups: The Perfect Quick & Easy Breakfast
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with non-stick spray or butter.
- Press one slice of ham into each muffin cup, forming a cup shape that lines the sides.
- Sprinkle a tablespoon of shredded cheese into the bottom of each ham cup.
- Carefully crack one egg into each ham cup.
- Season each egg with salt, black pepper, and garlic powder.
- Bake for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Let the cups cool in the tin for 2-3 minutes before carefully removing them. Garnish with fresh chives and serve warm.
Notes
Ensure you grease the muffin tin very well to prevent any sticking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
