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An extreme close-up of a perfectly baked ham and egg cup, showing the melted cheddar cheese and tender ham.
FL Recipes

Ham and Egg Cups: The Perfect Grab-and-Go Breakfast

These quick and easy Ham and Egg Cups are the perfect high-protein, low-carb breakfast for busy mornings. Made in a muffin tin with ham, eggs, and cheese, they are ideal for meal prep and endlessly customizable.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cups
Course: Breakfast, Brunch
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 large eggs
  • 12 slices deli ham Thick-cut or Black Forest works best
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • 1 12-cup muffin tin
  • 1 Oven

Method
 

  1. Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or butter.
  2. Press one slice of ham into each muffin cup, creating a liner. Try to press it against the bottom and up the sides to form a sturdy cup shape.
  3. Sprinkle a small amount of your shredded cheese into the bottom of each ham cup.
  4. Carefully crack one large egg into each ham cup, right on top of the cheese.
  5. Season each egg with a pinch of salt and black pepper.
  6. Place the muffin tin in the preheated oven and bake for 12-15 minutes, depending on how you like your egg yolks.
  7. Let the cups cool for a minute before removing from the tin. Garnish with freshly chopped chives and serve immediately.

Nutrition

Calories: 145kcalProtein: 12gFat: 10g

Notes

For runny yolks, bake for 12-13 minutes. For firm yolks, bake for 15-17 minutes.
Store cooled egg cups in an airtight container in the refrigerator for up to 4 days.
Keyword baked egg cups,ham and egg cups,meal prep breakfast

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