These 30-minute ham and egg cups are perfect for breakfast or brunch. They are also great as a quick, filling snack. You can make a batch, keep them in the fridge for several days, and reheat as needed.
I usually prefer a savory breakfast to a sweet one. I enjoy the occasional zucchini bread or pumpkin bread, but prefer spinach frittata, breakfast tomatoes, and bacon egg cups. These ham and egg cups are one of my favorite savory breakfasts. Since I can make them ahead and quickly reheat, they remove the temptation to eat something sweet or grab the wrong type of snack.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Deli ham: It's best to use thinly sliced ham. You'll use it to create the shells, which you'll then fill with eggs.
- Eggs: I try to use medium eggs in this recipe.
- To season: Kosher salt, black pepper, onion powder, and red pepper flakes.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Line six muffin tin cavities with ham slices. They will serve as your shells.
Break an egg into each cup and season it with salt, pepper, onion powder, and red pepper flakes.
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. Cool the cups in the pan for 5 minutes. Then, slide a spoon underneath each cup to release them from the pan. Serve immediately.
Recipe Tips
- I use large eggs in most of my recipes. But in this recipe, medium eggs work better and prevent an overflow of eggs from the ham cups. If you only have large eggs on hand, pour out a bit of the egg white into the sink before pouring the egg into the ham shell.
- Instead of breaking an egg into each cup, you can scramble the eggs in a greased skillet with the spices. Then, pour the mixture into the ham shells and bake for 5 minutes. If you go this route, you can add diced veggies and shredded cheese to the eggs.
Recipe FAQs
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 the ham provides, but also the reduced risk of the eggs sticking to the muffin tin compared with standard breakfast egg muffins.
I don't recommend that. Turkey meat is too lean and will end up dry. I would stick to ham.
No. Canadian bacon works well in recipes like keto breakfast sandwich or keto eggs Benedict, but it's too thick for this recipe.
You can keep these cups in an airtight container in the fridge for up to 4 days. They're delicious when gently reheated in the microwave or even cold. Once completely cool, you can also freeze these cups in a single layer in a freezer bag. When ready to enjoy them, thaw them overnight in the fridge or gently thaw them in the microwave.
Serving Suggestions
When I serve them for breakfast, I usually serve two of these cups per person with coffee (or iced coffee in summer). As a snack, one of them is the perfect pick-me-up, and I often have it cold, straight out of the fridge.
When they're part of a brunch buffet at my place, I like to add scones, protein muffins, oven bacon, cherry tomato salad, and berries.
I also serve them for a light dinner on occasion, accompanied by a quick salad like this arugula salad or by a side dish I can bake in the same 400°F oven, such as roasted mini peppers, roasted carrots, or roasted asparagus.
Recipe Card
Ham and Egg Cups
Video
Ingredients
- 4 slices deli ham - 2 ounces
- 4 medium eggs
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- Pinch red pepper flakes
Instructions
- Preheat the oven to 400°F. Lightly grease four nonstick muffin tin cups and line each of them with a slice of ham.
- 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 it from the pan. Serve immediately.
Notes
- I use large eggs in most of my recipes. But in this recipe, medium eggs work better and prevent an overflow of eggs from the ham cups. If you only have large eggs on hand, pour out a bit of the egg white into the sink before pouring the egg into the ham shell.
- Instead of breaking an egg into each cup, you can scramble the eggs in a greased skillet with the spices. Then, pour the mixture into the ham shells and bake for 5 minutes. If you go this route, you can add diced veggies, too.
- You can keep these cups in an airtight container in the fridge for up to 4 days. They're delicious when gently reheated in the microwave or even cold. Once completely cool, you can also freeze these cups in a single layer in a freezer bag. When ready to enjoy them, thaw them overnight in the fridge or gently thaw them in the microwave.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
