12 Amazing Ham and Cheese Egg Cups Now

Ham and Cheese Egg Cups are the answer when your mornings are rushing by faster than you can pour coffee. If you’re tired of boring breakfasts that take forever, then you’ve come to the right place! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything I make is done with so much heart and flavor, and I promise to make your life easier.

This recipe is practically foolproof—it comes together in minutes, bakes itself, and gives you a fantastic, protein-packed meal ready to go. Forget complicated omelets! These baked cups are perfect for meal prepping, grabbing on the way out the door, or serving up a lovely, low-stress brunch spread for guests.

We’re talking salty ham, melty mozzarella, and fluffy baked egg all nestled together in one perfect bite. Trust me, once you try these Ham and Cheese Egg Cups, they’ll become your new go-to breakfast staple. Let’s get started on this miracle morning meal!

Gathering What You Need for Perfect Ham and Cheese Egg Cups

The beauty of making these Ham and Cheese Egg Cups is that they use ingredients you probably already have hanging around! This isn’t some fancy recipe requiring a trip to a specialty store. It’s about taking simple, good quality items and making them shine.

We’re only working with six main components here, which keeps the prep time down to practically nothing—about ten minutes total! Just make sure your ham slices are thin enough to mold nicely into the muffin tin. A little bit of quality goes a long way when you’re making something this easy.

Essential Ingredients for Ham and Cheese Egg Cups

When you look at the list for these baked eggs, you’ll see we’re keeping things super streamlined. That means the quality of these few items really matters! You’ll need twelve slices of your favorite deli ham—I like the thin-cut kind so it doesn’t overpower the egg. Then, of course, twelve lovely eggs, one for each cup.

For the cheese, mozzarella is my absolute favorite because it melts so beautifully and gets that nice, gooey pull. We’re using a half-cup of it, divided up. Don’t forget your salt and pepper for seasoning—be a little generous with the pepper! Finally, some fresh green onions chopped up for garnish at the end really wakes everything up.

This simple lineup is your foundation. If you want to swap out the cheese, that’s easy enough, but for now, let’s stick to the basics before we talk about our acceptable modifications.

Ingredient Notes and Acceptable Swaps

Let’s talk cheese for a second. While I swear by mozzarella because it’s mild and melts like a dream, you absolutely have options here. If you prefer a sharper flavor, Swiss cheese works wonderfully in these Ham and Cheese Egg Cups. Cheddar is another fantastic choice, especially if you want a more vibrant color.

The ham needs to be standard deli-sliced ham. You want something that can drape nicely over the sides of the muffin tin compartment without tearing immediately. Don’t worry about the eggs; any large egg will do the trick here. Just remember to crack them gently so you don’t get any shell fragments in your mix!

Setting Up Your Kitchen for Ham and Cheese Egg Cups Success

To make sure these Ham and Cheese Egg Cups turn out perfectly shaped and don’t stick to the pan—which would be a morning tragedy—you need the right equipment ready to go. This recipe is all about easy cleanup, too!

First up, you absolutely need a standard 12-cup muffin tin. If you have silicone liners, those are a lifesaver for removal! You’ll also want a small bowl for your cheese, a sharp knife for chopping those green onions, and a small spoon or whisk if you plan on lightly beating the eggs first, though I usually just crack them straight in.

• Standard 12-cup Muffin Tin
• Small bowls for prep
• Greasing agent (oil spray or butter)

Step-by-Step Guide to Baking Ham and Cheese Egg Cups

Okay, now for the fun part! This is where everything comes together so quickly. Seriously, you’ll be shocked at how fast you put these Ham and Cheese Egg Cups together. Just follow these simple steps, and you’ll have a fantastic breakfast ready in under 30 minutes total.

Preheating and Preparing the Muffin Tin

First things first: we need that heat! Get your oven preheating right now to 375 degrees Fahrenheit. While it warms up, turn your attention to the muffin tin. You absolutely must grease this tin really well. I mean, don’t be shy with the spray or the butter! If you’re worried about sticking—and I totally get it, nobody wants to scrape baked egg out of a tin—pop in those silicone liners.

If you don’t have liners, just make sure the grease coats every single corner of those cups. This step saves you so much cleaning later on. Trust me on this one; a little extra grease now prevents morning frustration!

Layering the Ham Cups and Cheese Base

Next, grab those ham slices. Gently press one slice into the bottom and up the sides of each greased cup, making sure it forms a nice little pocket or cup shape. The ham is acting as our crust here, so try to cover the bottom and a bit of the sides. It might crinkle a little, and that’s totally fine!

Once the ham is nestled in, it’s time for the cheese. Take your half-cup of mozzarella and divide it evenly. Sprinkle a little bit over the bottom of each ham cup. This layer acts as a delicious barrier and melts right into the ham, making the whole base savory.

Adding Eggs and Seasoning Before Baking

Now for the star of the show—the eggs! Carefully crack one whole egg right into each cheese-lined ham cup. Try not to break the yolk if you can help it, but if it mixes a little with the white, don’t panic; it still tastes great!

Once all twelve eggs are nestled in, it’s time to season. A little pinch of salt goes over the top of each egg, and then hit it with some freshly cracked pepper. I love using coarse pepper here because you get those nice little bursts of flavor when you bite into it.

Baking Time and Final Touches for Ham and Cheese Egg Cups

Everything is assembled! Slide that tin carefully into your preheated 375-degree oven. They need about 15 to 18 minutes to bake. You’ll know they are done when the egg whites are fully set and the edges of the ham are just starting to crisp up a tiny bit.

When they come out, let them rest in the pan for just two minutes—this helps them firm up slightly. Then, top each of your beautiful Ham and Cheese Egg Cups with a sprinkle of chopped green onions. Serve them warm, and enjoy the easiest breakfast ever!

Tips for Making the Best Ham and Cheese Egg Cups Every Time

Even though these Ham and Cheese Egg Cups are incredibly simple, a few little secrets can take them from “good” to “absolutely perfect.” I’ve learned these tricks over many mornings when I needed a fast, delicious meal!

First, that ham needs to be thin. If your deli slices are too thick, they won’t drape nicely and you’ll end up with gaps where the egg leaks out. You want that ham wrapping the egg tightly! Second, if you are making a big batch, consider pouring just a tiny splash of milk or cream into each egg before baking. It makes the final texture even fluffier, though it’s totally optional.

My third tip for perfect Ham and Cheese Egg Cups involves the heat. Don’t rush the preheating! Hitting that 375 degrees exactly ensures the ham cups set up nicely before the egg overcooks. Finally, if you want a little kick, remember that dash of hot sauce I mentioned? Do it—it really balances the richness of the cheese beautifully!

Storing and Reheating Your Leftover Ham and Cheese Egg Cups

These baked eggs are honestly even better the next day, which is why I always make a double batch! The great thing about Ham and Cheese Egg Cups is that they store so well. Once they cool completely—and I mean completely, otherwise you’ll steam them in the container—just pop them into an airtight container.

They stay fresh and delicious in the refrigerator for about four days. When you’re ready to eat them, reheating is super quick. You can zap them in the microwave for about 30 to 45 seconds, but honestly, if you have five extra minutes, popping them into a toaster oven gives you back that perfect slightly firm texture.

Here’s a quick guide for keeping track of how long they last and the best way to warm them back up:

Storage Method	Duration	Reheating Tip
Airtight Container (Fridge)	Up to 4 days	Microwave 30-45 seconds
Freezer Bag (Freezer)	Up to 1 month	Thaw overnight, then reheat slowly

Answering Common Questions About Ham and Cheese Egg Cups

I get asked about these little wonders all the time! People want to know how to customize them or if they really are as simple as they look. Rest assured, these Ham and Cheese Egg Cups are very forgiving, but here are the top things folks ask me about before they dive into making their first batch.

One of the biggest questions is about the ham itself. Can I use something else? Since this is a low carb breakfast staple, many people ask about substitutes. While I love the salty ham base, you can absolutely use thinly sliced turkey or even skip the meat entirely and use a sturdy vegetable slice, like a thin slice of roasted sweet potato, to form the cup shape instead!

Another common query for these baked eggs is regarding the cheese. Yes, you can absolutely swap out the mozzarella! Cheddar gives a sharper flavor, and Swiss melts beautifully too. Just make sure whatever cheese you choose is grated or thinly sliced so it melts evenly under the egg. Finally, folks ask how long they last. Stored properly, these stay great for meal prepping all week long!

What to Serve With Your Ham and Cheese Egg Cups

These Ham and Cheese Egg Cups are fantastic on their own for a quick, protein-packed snack, but when you’re serving them for brunch, you need a few simple sides to round out the meal. Since they are savory and salty, I always lean toward something fresh or slightly sweet!

Sliced avocado is a must—it adds healthy fat and a creamy texture that pairs perfectly with the baked egg. For a little color and freshness, serve them alongside a simple bowl of fresh berries, like strawberries or blueberries. If you need a carb component, a slice of toasted whole-grain bread is always a winner! For more brunch inspiration, check out my recipe for full English breakfast inspiration.

Print