Ham and Egg Cups
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Ham and Egg Cups

Ham and egg cups are perfect for breakfast. They are also great as a quick, portable snack - heated up or even cold.
Course Breakfast
Cuisine American
Keyword eggs, ham
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 breakfast cups
Calories 112kcal
Author Vered DeLeeuw


  • 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)


  • 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.


Serving: 1cup | Calories: 112kcal | Carbohydrates: 0.1g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Sodium: 531mg