Ham and egg cups are so easy to make and they are perfect for breakfast. They are also great as a quick, filling snack.
I always say that I vastly 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.
The ingredients needed to make this recipe
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 large eggs in most of my recipes. But in this case, medium eggs might 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 shell.
Salt and pepper: I use kosher salt. If you use fine salt instead, you might want to reduce the amount you use, or the cups could end up too salty.
To season: Onion powder and red pepper flakes.
How to make ham and egg cups
It's very easy! The recipe card below provides detailed instructions. Here are the basic 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.
A big advantage of using ham slices as the shell is not just the added flavor that the ham provides but also the reduced risk of the eggs sticking to the muffin tin compared with standard breakfast egg muffins.
How to serve them
Since I serve them for breakfast, I usually serve these tasty cups with an almond flour biscuit slathered with butter and with sliced tomatoes. For a snack, I just grab one or two and have at it. 🙂 They're good freshly made, or warmed up in the microwave.
Is this a make-ahead recipe?
Absolutely! You can make a dozen of these ham and egg cups - this recipe scales easily - and refrigerate them. They keep well in the fridge, in a sealed container, for up to 4 days. They're delicious gently reheated in the microwave.
Variations on the basic recipe
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 to make salami egg cups.
- Instead of breaking an egg into each cup, scramble them with the spices and pour the mixture into the ham shells. You can add diced veggies too if you go this route.
More tasty egg-based recipes
Have you tried soft-scrambled eggs yet? They're life-changing. So creamy and good. And these baked Scotch eggs are another one of my favorite snacks. They are well-seasoned and so very filling.
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Ham and Egg Cups
INGREDIENTS
- 4 slices deli ham (2 oz)
- 4 eggs
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- Pinch red pepper flakes
INSTRUCTIONS
- Preheat your oven to 400 degrees F. Lightly grease four muffin 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 5 minutes in the pan. Then slide a spoon underneath each cup to release them from the pan. Serve immediately.
WATCH THE VIDEO:
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 