Egg Muffin Cups are made with cheesy eggs baked into crispy, salty sliced ham, creating an easy, grab-and-go breakfast.
Serve these Egg Cups with a fruit salad and toasted English muffin or homemade buttermilk biscuit for a creamy, cheesy, salty, and satisfying breakfast.
This simple recipe for Egg Cups makes a healthy breakfast that will keep you going for hours!
Made with creamy, cheesy eggs baked into salty, savory ham cups, these delicious egg muffins can be prepped in advance and customized based on your preferences.
They are naturally low in carbs, high in protein, super easy to make, and a breakfast everyone enjoys. Sounds like a perfect breakfast recipe to me!
Notes on Key Ingredients
You only need 5 ingredients to make these egg cups; thinly sliced ham, eggs, salt, milk, and cheese. Adding additional fillings like olives, veggies, spinach, etc are optional but encouraged.
- Ham: For the ham, use thinly sliced deli ham that can easily be molded into the muffin cups.
- Milk: Any variety of milk or cream works.
- Cheese: use any flavor/variety of cheese you like.
How to Make Egg Muffin Cups
- Start by layering sliced ham into the cups of a muffin tin. You may need more than one slice, depending on the size of your ham slices. A silicone muffin pan works best to prevent the ham and eggs from sticking to the pan. If not using a silicone pan, grease well.
- Sprinkle the ham cups with any filling combination you like. I typically do a variety of options to make something everyone enjoys.
- Mix eggs with milk, salt, and pepper until well combined.
- Divide the egg mixture between each ham cup.
- Bake until the eggs are set.
Make-Ahead Instructions
This recipe for egg cups can easily be doubled or tripled and stored in the refrigerator or freezer for a quick option for a grab-and-go breakfast.
Once the egg cups are baked as directed, allow them to cool to room temperature. Place into an airtight container and refrigerate for up to 4 days. To serve, heat in the microwave for 30-45 seconds.
Alternatively, you can freeze these egg cups for up to 3 months. Once baked and cooled, place the cups on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag. To serve, remove from the freezer and heat in the microwave on a heat-safe plate for 1 minute or in a 350-degree oven for 10-15 minutes, or until just warmed through.
Flavor Combinations
While delicious when made with just ham, cheese, and eggs, the options for fillings for these Egg Cups are endless.
My favorite combinations are Mediterranean, Western, and three cheese varieties. But use your imagination and taste preference to dictate how you prepare the filling.
- Mediterranean Ham and Egg Cups add in chopped spinach, chopped grape tomatoes, Feta Cheese, and chopped Kalamative Olives.
- Western Style Ham and Egg Cups add in shredded Cheddar Cheese, diced fresh onions, and diced baby sweet peppers.
- Three Cheese Ham and Egg Cups add in shredded Gouda Cheese, Swiss Cheese, and parmesan cheese.
More Make-Ahead Breakfast Recipes
- Slow Cooker Maple Brown Sugar Oatmeal
- Homemade Egg McMuffin Sandwiches
- Overnight Oats
- Overnight French Toast Casserole
If you tried this recipe for Egg Muffin Cups, I would love for you to leave a comment and review below.
Egg Muffin Cups
Ingredients
For Egg Cups
- 6-12 slices deli ham
- 4 large eggs
- ¼ cup milk or cream
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup Cheddar Cheese shredded
Instructions
- Preheat oven to 400 degrees F.
- Line each cup of a 6-cup muffin tin with 1-2 slices of thinly sliced ham to create a cup.
- Whisk together eggs, milk and salt and pepper, and cheese together. Divide this mixture evenly between each muffin cup.
- Bake for 12-15 minutes or until eggs are fully set.
- Allow to cool for 5 minutes, remove from muffin tin, and serve.
Equipment Needed
Notes
Nutrition
This post was originally shared in 2017 but has been updated in 2021 with new tips.
Jenna
I made these in mini muffin tins so they'd be easy to handle for my boys who are 2 and 4. They absolutely loved them! They also loved helping me make them and eating all the leftover filling while waiting for them to cook. To make the ham fit into the tin I sliced a piece into quarters and then overlapped two quarters to line the cups completely. Each cup took about 1/2 Tbsp of filling and 1+Tbsp egg mixture, then I cooked them for 15 minutes. Definitely a breakfast time winner!
Kristen Chidsey
Oh thanks for sharing your success Jenna. I am so glad your boys loved these and thanks for the tips to make them mini.
Meredith
These look delicious! I love make-ahead breakfasts for my boys! How would you reheat?
Kristen Chidsey
Hi Meredith! I just place a couple on in the microwave for 1-2 minutes at a time. You can also reheat slowly in a 325 degree oven for 15-20 minutes. Enjoy!
Ashley
What is the best way to store?
Kristen Chidsey
Hi Ashley! Once the ham and egg cups are baked as directed, allow them to cool to room temperature. Place into an airtight container and refrigerate for up to 4 days. To serve, heat in the microwave for 30-45 seconds. Alternatively, you can freeze these egg cups for up to 3 months. Once baked and cooled, place the cups on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag. To serve, remove from the freezer and heat in the microwave on a heat-safe plate for 1 minute or in a 350-degree oven for 10-15 minutes, or until just warmed through.
Rebecca
Thank you very much for this idea. My son swims at 5am and I don’t want to wake up any earlier than I already do to fix breakfast before I drive him. He eats one on the way and 3 on the way home. The tip on the Aldi lunch meat was a big win.
Kristen Chidsey
YAY!!! I love ALDI lunchmeat--quality for a great price. And I am so happy these egg cups are a great solution for your son's early morning swims!
Gloria @ Homemade & Yummy
OK...LOVE this!! My kind of breakfast, brunch & dinner!! These would be great at the cottage. Loved by kids and adults....doesn't get much better than this!!
Kristen Chidsey
Aw thanks so much Gloria! yes, these would be great for a weekend away and loved by all 🙂
laura@motherwouldknow
I love the idea of using a slice of ham instead of a pie crust for the outside and the finished cups look positively scrumptious!
Kristen Chidsey
Thanks so much Laura!
Janette@CulinaryGinger.com
You had me at ham and eggs, this is my kind of breakfast.
Kristen Chidsey
<3 Yay!
Lisa | Garlic & Zest
Such fun and healthy breakfast cups! I do something similar and they are always a big hit in the family!
Kristen Chidsey
These are perfectly family friendly!
Kate
These cups are such a fun idea! My kids would adore them!
Kristen Chidsey
My kids do ADORE them!
Shashi at Savory Spin
Kristen - I'm so loving these - these are perfect to make ahead and have on hand - we are in the home stretch of what has been a hectic month - with high school graduation looming on the horizon on Friday and I could even use these cups for dinner too! Thanks so much and I hope you and your family have a wonderful week and weekend! 🙂
Kristen Chidsey
Oh my goodenss! So excited for your precious daughter. I know this is bitter sweet for you, Momma! Best of luck and enjoy every second of this hectic week.