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An extreme close-up of a single baked ham and cheese egg cup, showing the fluffy texture of the egg and the crispy edge of the ham.

Ham and Egg Cups (The Easiest, Tastiest Breakfast)

These quick and easy Ham and Egg Cups are the perfect solution for a protein-packed, low-carb breakfast. Made in a muffin tin, they are ideal for meal prep and busy mornings. A customizable, cheesy, and delicious recipe!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Breakfast, Brunch
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 12 slices thinly sliced deli ham Black Forest or honey ham work well
  • 9 large eggs
  • 1 cup shredded cheddar cheese Divided
  • 1/4 cup milk Or heavy cream
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh chives Optional

Equipment

  • 1 12-cup muffin tin
  • 1 Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Generously grease a 12-cup muffin tin with non-stick spray or butter.
  2. Press one slice of ham into each muffin cup, creating a cup shape that lines the bottom and sides.
  3. Sprinkle about half of the shredded cheese evenly into the bottom of the ham cups.
  4. In a medium bowl, whisk together the eggs, milk, salt, pepper, and chopped chives until well combined.
  5. Carefully pour the egg mixture into each ham cup, filling them about 3/4 full. Sprinkle the remaining cheese over the top of each cup.
  6. Bake for 15-20 minutes, or until the eggs are just set in the center and lightly golden on top. Let them cool for a few minutes in the tin before removing.

Notes

Grease Well: Don't skip generously greasing the muffin tin to prevent the eggs from sticking.
Storage: Store cooled egg cups in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Variations: Feel free to add cooked bacon, sausage, or sautéed vegetables like spinach, bell peppers, or mushrooms for extra flavor.