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 usually prefer a savory breakfast to a sweet one. I simply find it more satiating. So, although I enjoy the occasional zucchini bread or pumpkin bread for breakfast, I prefer egg white frittata, breakfast tomatoes, and bacon egg cups.
These cups are perfect for breakfast! It's good to always have a few in the fridge. They remove the temptation to eat something sweet for breakfast or grab the wrong type of snack. And they are so easy to make!
Jump to:
Ingredients
You'll only need a few simple ingredients to make this recipe. 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 try to use medium eggs in this recipe. If all I have is large eggs, I pour out some of the whites.
- To season: Kosher salt, black pepper, onion powder, and red pepper flakes.
Variations
- You can change the spices you use. Garlic powder, oregano, and even smoked paprika are all delicious. You can use a generous pinch of each additional spice.
- Use salami instead of ham. These salami egg cups are excellent.
- Instead of breaking an egg into each cup, 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.
Instructions
The recipe card below provides the detailed instructions for making this recipe. 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.
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 for 5 minutes in the pan. Then, slide a spoon underneath each cup to release them from the pan. Serve immediately.
Expert Tip
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.
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.
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.
Serving Suggestions
Since I serve them for breakfast, I usually serve these 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 when freshly made, but they're also great when gently reheated in the microwave.
Storing Leftovers
These cups keep well in the fridge, in a sealed container, for up to 4 days. So you can make a dozen of them - this recipe scales easily - and refrigerate them. They're delicious when gently reheated in the microwave or even cold.
More Egg Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Ham and Egg Cups
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 your 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.
Video
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.
- These cups keep well in the fridge, in a sealed container, for up to 4 days. So you can make a dozen of them - this recipe scales easily - and refrigerate them. They're delicious when gently reheated in the microwave or even cold.
- Once completely cool, you can also store them in a single layer in a freezer bag. When ready to enjoy them, thaw them overnight in the fridge or gently defrost them in the microwave.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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. 
Comments
No Comments