Simple Ham and Egg Breakfast Cups

Necessity really is the mother of invention! This recipe came about one day when I didn’t have enough bacon to make my bacon and egg breakfast muffins. I had some nitrate-free ham in the fridge and I figured since ham and eggs are delicious together, it was worth a try.

I’m so glad I decided to try it out, because these were so tasty and easy to make. (They were so simple, in fact, that the second time I let the kids make them!)

Easy Ham and Egg Breakfast Cups

These ham and egg breakfast cups have become a regular at our house, especially on busy mornings when we don’t have a lot of time to spend on cooking or cleaning up. Added perk, they’re portable! (Note: Make sure they are cooked until firm if transporting. I definitely do not recommend runny eggs in the car!)

To make these ham and egg cups, line each hole of the muffin tin with a couple pieces of ham. Crack an egg into each hole… this is the part my kids think is fun! (They knew how from my favorite Kids Can Cook course, but this video on how to crack eggs also helps.)

Add sprinkle of salt and a dash of pepper and they are ready to slide into the oven.

Pro tip: Don’t worry if the ham hangs over the edges quite a bit. It will shrink considerably as it cooks.

Customizing Your Breakfast Cups

The breakfast cups don’t take long at all to cook, so set a timer!

• If you like your eggs soft-set, cook them for about 8-10 minutes.
• If you like them a little firmer, cook them for 10-15 minutes.

Also, if you prefer the texture of scrambled eggs, you can whisk the eggs in a bowl with some salt and pepper before pouring them into the ham-lined muffin tin compartments. If you have any chicken egg allergies, you can substitute with duck eggs if you have access to them.

Like all egg recipes, these are delicious with all kinds of toppings: green onion, feta, salsa, caramelized onion, dill… the sky’s the limit! Just add a dollop or sprinkle or dash of whatever suits your fancy after the breakfast cups come out of the oven.

Note when adding cheese: Layer it over the ham and under the egg for the best results.

Ham & Egg Breakfast Cups Recipe

Easy breakfast cups with a ham bowl and protein packed eggs made in a muffin tin.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Calories 199kcal

Author Katie Wells

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Servings

12

1x2x3x

Ingredients

• 24 slices ham
• ¼ cup shredded cheese (optional)
• 12 eggs
• salt and pepper

Instructions

• Preheat the oven to 400°F.
• Line each compartment of a regular muffin tin with two slices of ham.
• If using, sprinkle one teaspoon of cheese into each compartment on top of the ham.
• Crack one egg into each compartment.
• Sprinkle each with salt and pepper.
• Bake for 10-12 minutes, depending on how firm you like the yolks to be. If you prefer soft or runny yolks, cook 8-9 minutes.
• Top with green onions, feta, or other desired toppings and enjoy.

Nutrition

Nutrition Facts

Ham & Egg Breakfast Cups Recipe

Amount Per Serving (1 g)

Calories 199 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 198mg66%

Sodium 727mg32%

Potassium 221mg6%

Carbohydrates 1g0%

Sugar 1g1%

Protein 18g36%

Vitamin A 238IU5%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

If you prefer more of a scrambled egg texture, whisk the eggs together in a bowl with a little salt and pepper, then pour them into the ham lined compartments and bake until set.

The topping possibilities are endless! Try green onions, feta, salsa, or caramelized onions and bell pepper.

Maybe I’ll try these next with the filling for my spinach quiche!

What is your favorite on-the-go breakfast? Any unhealthy options you wish there was a healthy version of? Share below!