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An extreme close-up shot of a savory ham and egg cup, showing the melted cheddar cheese and fluffy baked egg inside the crispy ham.

Ham and Egg Cups: The Perfect Quick & Easy Breakfast

These Ham and Egg Cups are the perfect quick and easy breakfast! Made in a muffin tin with simple ingredients, they are high-protein, low-carb, and ideal for meal prep. A delicious, customizable, and family-friendly recipe for busy mornings.
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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 Virginia 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
  • 1/4 tsp garlic powder
  • 1 tbsp fresh chives finely chopped

Equipment

  • 1 12-cup muffin tin
  • 1 Mixing Bowl

Instructions
 

  1. Preheat your oven to 400°F (200°C). Generously grease a 12-cup standard muffin tin with nonstick spray or butter.
  2. Gently press one slice of deli ham into each muffin cup, creating a 'cup' shape. The ham should cover the bottom and sides.
  3. In a medium bowl, whisk together the eggs, milk (or cream), salt, pepper, and garlic powder until well combined and slightly frothy.
  4. Sprinkle about half of the shredded cheese into the bottom of each ham cup. Carefully pour the egg mixture into each cup, filling them about three-quarters full. Top with the remaining cheese and a sprinkle of fresh chives.
  5. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the eggs are set and the tops are lightly golden brown.
  6. Let the ham and egg cups cool in the tin for a few minutes before running a knife around the edges to loosen them. Serve immediately.

Notes

Greasing Tip: Do not skip greasing the muffin tin, even if it's nonstick. This is essential for easy removal.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
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