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.
Jump to:
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Pin for later!
Alyssa says
How many would be a serving size?
Ashley says
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)
Justine says
I tried this yesterday. I didn't look the same in the picture. Maybe I need to practice more.
Colleen says
Can you par cook many of them and re heat without over cooking yolk?? Thanks!
Shelly says
Loved these, added a pinch of cheese, great.
Ashley B. says
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.
Calvin says
Great quick and easy tried this morning. Tried both the scrambled and whole egg, scrambled work a little better and increased my cook time to 19 min. But ovens vary in heating so no big deal. Loved it will definitely have again.
Joanna says
These are ingenious. Why have I never thought of this? Props to you on making my prep work practically nonexistent.
Shannon Jones says
Has anyone tried making these in ramekins?
magda says
I made the baked eggs in ham/ turkey cups for my family for thanksgiving breakfast and we all loved them. They are super easy to make. Great recipe!
Gretchen says
Do these freeze and then reheat well? I'd love to make a big batch for quick breakfasts, but I don't know what freezes well and what doesn't, and then whether or not they would taste good reheated after being frozen. Any thoughts on that? Thanks!
poll says
I love this simple recipe,
So I can do a simple breakfast for my children
clcooks says
The recipe looks amazing and a great way to meal prep for the week. I am curious about your nutrition information, an egg is about 70 cal and 7g protein. However you have listed 40 cal and 4 g protein. This is far from a deterrent for making this (ham has been added to the grocery list).
tsaitina says
Thanks for doing the math! I'm not going to lie, I used this software to do it for me without checking it myself (I don't usually count calories and such) and thought I was just helping people out by providing the info. BUT I will take your word for it that it's not accurate and just remove it! Thanks again!
Leanne says
Can you freeze these?
Lisa says
Can you add bell pepper
tsaitina says
I've never tried, but I don't see why not!! Sounds delicious!