These baked eggs in ham cups are one of my favorite easy breakfast ideas when I want something protein-packed and fuss-free. Thin slices of ham form little cups in a muffin pan, then you add eggs and any toppings you're craving.
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You can make them with whole eggs or scrambled eggs, keep them simple, or load them up with veggies and cheese. They're perfect for busy mornings, brunch, or even meal prep for the week.
Why You'll Love These Ham & Egg Cups
- Ready in about 20 minutes
- High-protein and filling
- Easy to customize with veggies, cheese, or bacon
- Great for meal prep or brunch
Optional Add-In Ideas
Here's a few ideas for things to add to your egg and ham cups!
- Mushrooms
- Bell peppers
- Onions
- Spinach
- Bacon bits
- Cheese (cheddar, mozzarella, or pepper jack)
Tip: If you're adding extra ingredients, lightly scramble the eggs first so everything mixes evenly and cooks through.
How to make Baked Eggs in Ham Cups
First, gather your ingredients:
- 2 slices of Ham (Deli meat ham, that's sliced thin)
- 2 Eggs
- 1 teaspoon Cooking oil or cooking spray
- 1 tablespoon chopped green onions (optional)
Preheat the oven
Preheat your oven to 400°F. Lightly grease a standard muffin pan with cooking spray or oil to prevent sticking.
Shape the ham cups
Press 1-2 slices of thinly sliced ham into each muffin cup, forming a cup shape. If your ham is very thin, use two slices for better coverage
Prepare the eggs
You can make these two ways:
- Scrambled: Crack the eggs into a bowl and lightly beat. Stir in any add-ins like vegetables or cheese, then pour into the ham cups.
- Whole eggs: Crack each egg into a small bowl first, then gently pour it into the ham cup. This helps avoid overflow if the egg is large.
Add toppings
Sprinkle chopped scallions or any other toppings on top.
Bake
Bake for 12-15 minutes, depending on how you like your eggs:
- Whole eggs will take slightly longer if you prefer a firmer yolk.
- Scrambled eggs will cook a bit faster.
Cool slightly and serve
Let the ham & egg cups cool for a minute or two before removing from the pan. Serve warm.
Storage & Reheat
To Store:
Let the ham & egg cups cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
To Reheat:
- Microwave: Heat for 20-30 seconds until warmed through.
- Oven: Reheat at 325°F for about 5-7 minutes.
Tip: Eggs can firm up when reheated, so avoid overheating for best texture.
FAQ
Can I make these ahead of time?
Yes! These are great for meal prep. Store them in the fridge and reheat for a quick breakfast during the week.
Do I have to scramble the eggs first?
No. You can bake them with whole eggs or scrambled eggs. Scrambled eggs work best if you're adding vegetables or cheese.
What kind of ham should I use?
Thinly sliced deli ham works best since it molds easily into the muffin cups.
Can I make these without ham?
Yes! You can use turkey ham, bacon (pre-cooked slightly), or even line the cups with sautéed vegetables instead. Baking times may vary.
Are these low carb or gluten free?
Naturally gluten-free. Carb count will depend on the ham and any add-ins you choose.
Ham & Egg Breakfast Cups Recipe
These baked eggs in ham cups are an easy, protein-packed breakfast made with just a few ingredients. Customize them with your favorite vegetables, cheese, or herbs for a quick breakfast, brunch, or meal prep option.
Ingredients
- 2 slices deli ham, thinly sliced
- 2 large eggs
- 1 teaspoon cooking oil or cooking spray
- 1 tablespoon chopped scallions (optional)
Optional Add-Ins
- Mushrooms
- Bell peppers
- Onions
- Spinach
- Bacon bits
- Cheese (cheddar, mozzarella, or pepper jack)
Instructions
- Preheat oven to 400°F and lightly grease a muffin pan.
- Press 1-2 slices of ham into each muffin cup to form a cup.
- Crack eggs into a bowl if scrambling, or into a small bowl if keeping whole.
- Pour eggs into ham cups and add optional toppings.
- Bake for 12-15 minutes, until eggs are set to your liking.
- Remove from oven and let cool slightly before serving.
Notes
- Scrambled eggs are best if you’re adding vegetables or cheese so everything cooks evenly.
- Cooking time may vary depending on egg size and how runny you like your yolks.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount 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.
More Delicious Breakfast Ideas!
- Cheesy Corn Egg Pancake (Dan Bing) - A Taiwanese breakfast favorite made with a crispy scallion pancake, creamy egg, sweet corn, and melty cheese. Perfectly savory with a satisfying crunch-easy to customize with sauces and fillings!
- Easy Spicy Shakshuka for Two - This Mediterranean-inspired breakfast features eggs poached in a rich, spiced tomato sauce. Cozy, hearty, and ready in under 30 minutes.
- Sausage Broccoli Cheddar Frittata (Keto, Gluten Free) - Loaded with savory sausage, tender broccoli, and melty cheddar. Great for a protein-rich breakfast or brunch-plus it's keto-friendly and gluten-free!
- Fish Congee - A traditional Chinese breakfast comfort food! This rice porridge is warm, nourishing, and easy to digest-perfect for starting the day, especially on chilly mornings or when you're feeling under the weather.
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shannon says
Has anyone tried to put and keep in the fridge for a few days? It's just me and would be awesome to make them one day and have them for the week! They sound yummy! Thanks for the recipe!!
Sally says
Delicious! We pre-cook roasted veggies, or have cold salads... heat one of these, grab some veggies--super easy, super delicious! We reheat at 30 seconds in the microwave. Have frozen, just pull out the night before, place in refrigerator... reheat and go! Thank you so much!
Trance says
Hey, what'd happen if you put cabbage in it?
V says
It would be eggs with cabbage
Cindy says
Has anyone tried these in a liner? I sprayed the cups before baking and still ended up with egg spilling over the sides of the meat and getting stuck to the pan. I like the idea, but cleanup isn't going to be easy... Hoping for a tip?
tsaitina says
Hey Cindy, you might not want to put an entire egg in one cup then. Sometimes when my eggs are too big, I split them up. It's especially easy if you are baking it scrambled too!
Dave says
You are sooo beautiful Lauren!!!
tim says
Just maid them for my wife thank you so much they were great I am out of the dog house now
Heather Brode says
These are amazing ! I made them after I saw it. I kids even loved them
Tina says
Those look so good, I will definitely have to add that to my to make list for this week. I need some ideas of things that I can make up ahead of time that I can just reheat and go.
Elsbeth Mcewan says
What kind of ham is allowed on paleo diet for this recipe?
Bridget says
Do these save well for leftovers? I'd like to make a large batch to eat throughout the week. Thanks!
Thomas says
-----Hi, I have the same question... This is such a great idea...and they really are delicious.
-----I made a back of twelve, though (dozen eggs, 12 spots in the muffin tin). Some websites say eggs can only be kept in the refrigerator for only 72 hours.
-----Does anyone make these in batches? What's the best way to do that? Thanks.
DragNwifeByHair says
Tina
First I want to say. This is an AWESOME website. Keep up the great work. I'm a Cave Man style eater myself and the food on this site looks great and not very hard to make, but I did have the same question. I believe in the Paleo/Caveman way of eating. We are not supposed to eat deli meat. Is that correct?
Sent it again. I needed to update email address.
tsaitina says
Hey! No problem about the double post, my comment filter thingy fixed it 🙂 I just answered the previous commenters question. Didn't realize how much I wrote until I submitted it lol... so LONG story short version: 1. Paleo diet isn't a reenactment diet. We are trying to eat healthy by eating meats, veggies, fruits, while cutting out processed foods. 2. Deli meat is for the most part processed, but if you can find nitrate/nitrites free ham/bacon that is organic/pasture raised or something it is fine in moderation. (I recommend checking the ingredients in the Nutritional fact section) Hope this helps!
DragNwifeByHair says
I appreciate the rapid reply! So, in other words. Ham or Turkey directly from the deli freshly cut would be good to use? Rather than using ham or turkey from a package.
tsaitina says
Ha, no problem, I was responding to the other commenter when you left your comment. Can't guarantee I'm always this fast! 🙂 So I would say to check the ingredients on the deli meat you're going to buy in a package. Something like http://www.applegate.com/products/natural-roast-beef (which contains: Beef, Water, Salt, Coated With Salt And Pepper)is going to be way better than something that has a bunch of ingredients you can't even pronounce!
Confused says
So, our ancestors had access to processed deli meats?
tsaitina says
Good (and funny) question - Nope, they definitely didn't! For the most part, meat and veggies/fruits that were around during the paleolithic age are actually not even around today. I guess that causes a lot of confusion because people tend to think that the paleo diet is a "reenactment" diet (meaning we are trying to 100% eat like a cave man) but of course is actually not the point (the point is to eat healthier!) Now, I would not recommend eating a load of processed deli meats such as ham/bacon because they can contain nitrates/nitrites. However, if it is nitrate free, and is organic, or pasture raised, I am prone to say that it's okay in moderation. So I recommend checking the ingredients of the ham/bacon you are thinking about buying too. I hope that helps you pick out what kind of meat to get if you were thinking about making this.
Margaret Thompson says
Perfect response.
Marie says
I want to try this with bacon? Have you tried it and any suggestions?
tsaitina says
Hey! I have tried it with bacon once. The thing you have to know is that some bacon will not be cooked thoroughly if you just stick it in the oven with the egg to start with. So what you can do is either line the muffin pan with the bacon and cook in the oven for a couple mins and then crack the eggs in there. Then you can just follow this recipe like normal. Good luck! Hope it turns out well 🙂
chris says
hahahahaha lol
Adam says
A coworker told me about these the other day, and I just had them for dinner. These are just awesome. I might eat eggs more than any other single food, so something like this is right up my alley. I was shocked how easily the thin-sliced ham takes the shape of the cupcake pan, and how easy just 1 egg settles into the shape. I added a bit of cheese (I know, I know...) to these too.
Anyway, they turned out completely perfect. I just wanted to thank you for having these up here!
Annette says
Has anyone tried freezing these? How do they turn out?
Judy says
Their great frozen and microwaved we had ours froze for a week
Very good!!! wrap tight w glad wrap and put in freezer bag to keep fresh!
Tina T. says
Awesome! This makes it easy to prepare breakfast ahead!
Night Owl Kitchen says
I personally like them cold from the fridge. My Dad likes to reheat them in the microwave for about 30 seconds. If you're pulling them out from the freezer, thaw them out completely and then reheat in the microwave. Hope you enjoy!