(Ham & Egg Breakfast Cups)
Ingredients
12 slices deli ham (thin or medium thickness works best)
12 eggs (or a mix of whole eggs + whisked eggs if preferred)
½–1 cup shredded cheese (mozzarella, cheddar, Swiss — your choice)
Salt & pepper to taste
Optional seasonings:
Garlic powder
Paprika
Italian seasoning
Chives or parsley
Optional fillings:
Cooked bacon bits
Spinach
Mushrooms (pre-sautéed)
Onions (pre-sautéed)
Instructions
- Preheat
Preheat your oven to 375°F (190°C).
- Prepare the muffin tin
Lightly grease a 12-cup muffin pan (or use nonstick spray).
Press a slice of ham into each cup to form a “ham bowl.”
- Add fillings
Sprinkle a pinch of shredded cheese into the bottom of each ham cup.
If using add-ins (spinach, bacon, etc.), add them now.
- Add the eggs
You can do this two ways:
Option A – Whole Egg (like your photos):
Crack 1 whole egg into each ham cup.
Option B – Whisked Egg Mixture:
Whisk eggs with a little salt, pepper, and seasoning, then pour into each ham cup.
- Season
Sprinkle with salt, pepper, or herbs (Italian seasoning looks beautiful and tastes great).
- Bake
Bake on the middle rack for 15–20 minutes depending on how runny or firm you want your yolk:
15 minutes: soft, runny yolk
18 minutes: semi-set
20+ minutes: fully cooked yolk
If using whisked eggs, bake 18–22 minutes until set.
- Cool & serve
Let them cool for 2–3 minutes, then gently remove with a spoon.
Serve warm — or store in the fridge for up to 5 days. They reheat wonderfully!
Tips
Use double ham slices if you want extra crispy edges.
Swap ham for turkey slices or thin prosciutto.
Add hot sauce, salsa, or avocado on top when serving.
Great for meal prep: freeze individually and reheat in the oven or microwave.