Ham and egg cups are perfect for breakfast. They are also great as a quick, portable snack – heated up or even cold.
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 quiches 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 ingredients to make ham ad egg cups (the exact measurements are listed in the recipe card below):
Deli ham: Thinly sliced. If you’re not a fan of processed meats, I suggest you try these egg muffins instead.
Eggs: I use large eggs in most of my recipes, this one included.
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.
Garlic powder: Make sure it’s fresh. A stale spice can easily ruin a dish! Speaking from experience. 🙁 Oh, and you can use fresh minced garlic instead if you wish – about 1/2 teaspoon should work.
Fillings: I like to use tomatoes, olives, and cilantro. But you can use whatever you like and have on hand. That’s the entire point of this recipe! Using what you like and what you need to use up.
How to make ham and egg cups
Scroll down to the recipe card for the details. It’s a very easy recipe! Here are the basic steps:
Prepare the ham cups. Line muffin cups with ham slices. They will serve as the “crust.”
Stuff ’em. Fill the “cups” with beaten and seasoned eggs, then add chopped vegetables if you wish.
Bake. Now bake the cups until the eggs are set. This should take about 20 minutes in a 400°F oven.
The big advantage of using ham slices as a “crust” of sorts is not just the added flavor and lower carbs, 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 tomato. For a snack, I just grab one or two and have at it. 🙂 They’re good warmed up in the microwave or even cold, straight out of the fridge.
Is this a make-ahead recipe?
Absolutely! You can make a dozen of these ham and egg cups – this recipe scales easily – and refrigerate. They keep well in the fridge, in a sealed container, for up to 5 days. They’re delicious gently reheated in the microwave, or even cold. They also make a great portable snack!
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.
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Ham and Egg Cups
INGREDIENTS
- 1 teaspoon olive oil for pan
- 4 slices deli ham, about 2 oz. (I used Applegate)
- 4 large eggs
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 tablespoons of filling (I used chopped tomatoes, olives and cilantro)
INSTRUCTIONS
- Preheat oven to 400 degrees F. Brush four muffin cups with olive oil and line them each with a ham slice.
- In a Pyrex measuring cup, whisk the eggs, salt, pepper and garlic powder.
- Pour the eggs evenly into the lined muffin cups. Add your filling, dividing it evenly among the cups.
- Bake 25-30 minutes, or until eggs are set and puffed and a toothpick inserted in the center comes out clean.
- Cool 5 minutes in pan, then transfer to a plate and allow to cool 5 more minutes before enjoying. If a bit of egg has spilled from the ham onto the muffin cup and it’s stuck to the pan, use a knife to gently loosen it.
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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, Reader's Digest, and Better Homes and Gardens.