Baked Eggs in Ham Cups

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I can not get enough of simple, easy, and paleo breakfasts.  These Baked Eggs in Ham Cups recipe is perfect and you can really go as creative as you like with your ingredients.  I made two different styles of it:  Scrambled and Non-scrambled.

Here I have the most simple way to make it.  Basically, the ingredients you really need.  But as I mentioned, you can add whatever you like in your baked eggs in ham cups and it is easy and delish. Depending on the ingredients you add, this breakfast can be paleo, gluten free, or keto!

Some ideas:

  • Mushrooms
  • Green Peppers
  • Cheese (if you eat dairy)
  • Onions
  • Bacon bits
  • Spinach
  • Whatever you are craving! Make sure to chop to small pieces or slice thinly to help it cook thoroughly though.

If you are adding other ingredients, opt for the scrambled style. Otherwise, you’re really not going to have your yummy ingredients mix well with the ‘whole’ egg.

Also, keep in mind that you may have some left over eggs if your eggs are too big for one muffin. I usually just put that aside and save for later. I wrote this post for left over egg yolk ideas, but really you can also apply a lot of the ideas for any type of left over eggs! Post here.

Baked Eggs in Ham Cups

Ingredients

  • 2 slices of Ham (Deli meat ham, that’s sliced thin)
  • 2 Eggs
  • 1 tsp Cooking oil or cooking spray
  • 1 tbsp chopped Scallions (optional)

Instructions

Preheat your oven to 400°F.

Grease up your Muffin/Cupcake Pan with some cooking oil.  You can either spray it down with some cooking spray, or you can do what I did which was smear some Coconut Oil all over it.

Fit 1 or 2 slices of ham in to each muffin cup.  I used two because my ham was sliced real thin.

Depending on if you want your eggs all scrambled up or not, you can crack an egg in to a separate bowl and beat it before dumping it in to the ham cups.  If you do decide on doing this, you can also mix in your other ingredients (think chopped mushrooms/scallions/spinach).

If you like your eggs whole and not scrambled, go ahead and crack that egg in to the cup! Sometimes the eggs may be too big. If so, in effort to not make a hot mess, you can crack it open in another bowl first, and then slowly pour in to the ham cup.

Throw a few pieces of your chopped up scallions on top for garnish!

Pop that muffin pan in to the oven which you previously preheated 400°F and bake for 15 minutes or however well you like your eggs.  Note: the scrambled version will cook faster than the unscrambled version.

Baked Eggs in Ham Cups
Baked Eggs in Ham Cups
Baked Eggs in Ham Cups

Look how beautiful they are! 

Looking for even MORE paleo breakfast recipes?  Check out my Ultimate Paleo Breakfast Recipes Roundup!

Baked Eggs in Ham Cups

Baked Eggs in Ham Cups

Ingredients

  • 2 slices of Ham (Deli meat ham, that’s sliced thin)
  • 2 Eggs
  • 1 tsp Cooking oil or cooking spray
  • 1 tbsp chopped Scallions (optional)

Instructions

  1. Preheat your oven to 400°F.
  2. Grease up your Muffin/Cupcake Pan with some cooking oil. You can either spray it down with some cooking spray, or you can do what I did which was smear some Coconut Oil all over it.
  3. Fit 1 or 2 slices of ham in to each muffin cup. I used two because my ham was sliced real thin.
  4. Depending on if you want your eggs all scrambled up or not, you can crack an egg in to a separate bowl and beat it before dumping it in to the ham cups. If you do decide on doing this, you can also mix in your other ingredients (think chopped mushrooms/scallions/spinach).
  5. If you like your eggs whole and not scrambled, go ahead and crack that egg in to the cup! Sometimes the eggs may be too big. If so, in effort to not make a hot mess, you can crack it open in another bowl first, and then slowly pour in to the ham cup.
  6. Sprinkle a few pieces of your chopped up scallions on top for garnish!
  7. Place muffin pan in to the oven and bake for 10-15 minutes or however well you like your eggs. Note: the scrambled version will cook faster than the unscrambled version.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 229mgSodium: 733mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 21g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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88 comments

  1. Thank you for sharing this very creative and delicious recipe! This should make my family enjoy our breakfast!

  2. Made this for Supper last night, DELICIOUS!!!!!

  3. These are so practical and great for any gluten-free low carb meal prep. Grab and go breakfast

  4. How many would be a serving size?

  5. My stepdaughter is a picky eater, but this found your pin on Pinterest so we tried it. We made ours with turkey and they turned out great! Thanks for sharing this recipe. (I shared it to my own blog TheGypsyProfessional.com and gave you credit)

  6. Pingback: 20 Grain Free Breakfast Ideas for You! - Kathryn Seppamaki
  7. I tried this yesterday. I didn’t look the same in the picture. Maybe I need to practice more.

  8. Can you par cook many of them and re heat without over cooking yolk?? Thanks!

  9. Loved these, added a pinch of cheese, great.

  10. I’m making a version of this myself for dinner tonight. Since we’re more no/low Carb than paleo I added cottage and Cheddar cheese when I beat the eggs. I also added spinach since I’m a little obsessive about having a green veggie for dinner.

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