Ham and egg cups are so easy to make. Ready in just 30 minutes, they are perfect for breakfast.
They are also great as a quick, filling snack. You can make extra, keep them in the fridge for several days, and reheat them as needed.
I always say that I prefer an egg-based breakfast to a baked-good-based one. And it's true. I simply find them more satiating. But having eggs for breakfast every single day can get boring. That's why recipes like this one are so great - they keep things varied and interesting.
These cute little cups are just perfect for breakfast! It's good to always have a few of them in the fridge. They remove the temptation of eating something starchy for breakfast or grabbing the wrong type of snack.
You'll only need a few simple ingredients to make these ham and egg cups. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Deli ham: It's best to use thinly sliced ham in this recipe. You'll use it to create the cup "shells," which you'll then fill with eggs.
Eggs: I use medium eggs in this recipe.
To season: Kosher salt, black pepper, onion powder, and red pepper flakes.
Making these ham and egg cups is easy! The recipe card below provides detailed instructions. Here's an overview of the steps:
Your first step is to prepare the ham cups. Simply line a muffin tin with ham slices. They will serve as your shells.
Now, break an egg into each cup and season it with salt, pepper, onion powder, and red pepper flakes. Or use whatever spices you like - see the discussion below.
The last step is to bake the cups until the eggs are set. Depending on how hot your oven runs, this should take 12-15 minutes in a 400°F oven.
I use large eggs in most of my recipes. But in this recipe, medium eggs actually work better and prevent an overflow of eggs from the cups.
Another option, if your eggs are very large, is to pour out a bit of the egg white into the sink before pouring the egg into the ham shell.
Frequently asked questions
I use a nonstick muffin tin and grease it lightly. A big advantage of using ham slices as the shell is not just the added flavor that the ham provides. It's the reduced risk of the eggs sticking to the muffin tin compared with standard breakfast egg muffins.
I actually don't recommend that. Turkey meat is too lean and will end up dry. I would stick to ham.
Yes. Once completely cool, you can store them in a single layer in a freezer bag. When ready to enjoy them, you can thaw them overnight in the fridge or gently defrost them in the microwave.
Here are a few ideas for changing up the basic recipe:
- You can change the spices you use. Garlic powder, oregano, and even smoked paprika are all very tasty.
- Use salami instead of ham. These salami egg cups are excellent.
- Instead of breaking an egg into each cup, scramble them in a skillet with the spices. Then pour the mixture into the ham shells. You can add diced veggies too if you go this route.
Since I serve them for breakfast, I usually serve these tasty cups with an almond flour biscuit slathered with butter, plus sliced tomatoes on the side.
For a snack, I just grab one or two and have at it. 🙂 They're good freshly made, or warmed up in the microwave.
These cups keep well in the fridge, in a sealed container, for up to 4 days. So you can actually make a dozen of them - this recipe scales easily - and refrigerate them. They're delicious gently reheated in the microwave or even cold.
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Ham and Egg Cups
- 4 slices deli ham (2 oz)
- 4 medium eggs*
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- Pinch red pepper flakes
- Preheat your oven to 400 degrees F. Lightly grease four nonstick muffin tin cups and line each of them with a ham slice, as shown in the video below.
- Break an egg into each cup. Season them with salt, pepper, onion powder, and red pepper flakes.
- Bake until the eggs are set, 12-15 minutes.
- Cool the cups for 5 minutes in the pan. Then slide a spoon underneath each cup to release them from the pan. Serve immediately.