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With just 3 key ingredients and minutes of prep, these Ham and Egg Cups are the ultimate easy breakfast recipe!
Eggs and cheese are baked into salty, savory ham cups, to deliver a delicious breakfast that is naturally low in carbs and high in protein. Think poached eggs in a cheesy ham cup! So easy and irresistibly good.
Kristen's Key Tips
Before we dive into making these super-easy baked egg cups, let's cover a few key tips to ensure perfect results every time.
- Make as many or few as you like. Bake 2, 6, or 12 at a time. If any muffin cups are left empty, add about 1 tablespoon of water to those cups to keep the pan from scorching.
- Cook the eggs YOUR way. Prefer firm yolks? Bake a little longer. Want a runny center? Shorten the cook time. You can crack the eggs directly into the ham cups or whisk them first--whisking is often a hit with picky eaters.😉
- Go for packaged deli ham. This is not the time to use leftover Instant Pot ham or baked ham; nor is it the time for thinly sliced ham from the deli counter. Packaged ham, like Hormel Natural Choice Honey Deli Sliced Ham, works best.
- Adding cheese is optional. If you DO opt to add cheese, grating the cheese yourself if the way to go. Pre-grated cheese is coated in anti-caking agents which prevents a smooth melt.
How to Make Ham and Egg Cups
Let's break down exactly how to make baked eggs in ham cups with a few helpful tips along the way.
Line Muffin Tins with Sliced Ham
Start by layering thinly sliced ham into the cups of a greased or silicone muffin pan. You may need to trim the ham to fit. Just don't throw those scraps away, instead use them in a recipe for leftover ham.
👉Don't skip greasing the pan. While the ham acts as a muffin cup liner, it is best to grease the baking dish just to ensure the egg cups come out of the pan without resistance.
Add Cheese
Add a bit of shredded cheese to each muffin tin. I love sharp cheddar, but any variety works. Even crumbled feta or goat cheese would be delicious.
Add Eggs
Crack an egg into each muffin cup and season with salt and pepper.
👉Don't care for poached eggs? Whisk the eggs with salt and pepper (and a bit of cream if desired) and divide the whisked eggs evenly between the ham cups.
Bake Until Set
The amount of bake time will depend upon how set you like your eggs. Bake for 12 minutes for a runny yolk and closer to 15 minutes for set yolks.
Serve
It is best to remove the eggs immediately from the muffin tins so the cooking process stops. Then serve. I love topping with chives, but that is completely optional. Add a side of fruit or a homemade biscuit on the side if you aren't low-carb and breakfast is served!
Note on Yield and Storage
If you like set yolks or use whisked eggs, these ham and egg cups hold up well to being stored and reheated. If you like runny yolks, I highly suggest only making as many ham and egg cups as you plan to eat. It is just as easy to make 2 as it is to make 12--so either way you can't go wrong!
- Store Leftovers: Let cool, transfer to an airtight container and store in the refrigerator for up to 3 days.
- Reheat: Place on heat-safe plate and heat in the microwave for 30-45 seconds just to warm through.
More Favorite Savory Breakfast Recipes
If you love the combination of eggs with savory meat, here are a few more breakfast recipes to try after making these Ham and Egg Cups. 😉
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Ham and Egg Cups
Video
Ingredients
- 12 slices packaged deli ham, see notes
- 12 large eggs
- 1 cup shredded cheese, cheddar, Swiss, Monterey Jack
- salt + pepper, to taste
Instructions
- Preheat oven to 400℉ (200℃). Spray the cups of a 12 cup muffin pan.
- Line each muffin cup with a slice of ham to form a muffin liner to to speak. Trim the slices if they are too large to fit. Alternatively, if too small, use 2 slices.
- Sprinkle about 1 tablespoon of shredded cheese inside each ham cup. Or skip this step to keep these egg cups dairy-free.
- Crack an egg into each of the cups and season with salt and pepper.
- Bake for 12-15 minutes based upon how set you like your yolks. While ovens vary, 12 minutes typically yields a runny yolk, while 15 minutes yields a set yolk.
- Using a spoon, gently scoop out the egg cup from the muffin tin to stop the cooking process.
Equipment
- muffin tin 6 or 12 cup
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2018 and updated in 2025.
I made these this morning. Used mixture of substitute egg and 2 eggs. Added spinach and just under an oz of mozerrela cheese. 68 cal per cup with 1 gram carbs. yummy.
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!
Oh thanks for sharing your success Jenna. I am so glad your boys loved these and thanks for the tips to make them mini.
These look delicious! I love make-ahead breakfasts for my boys! How would you reheat?
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!
What is the best way to store?
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.