Breakfast has never been easier. These super easy Ham and Egg Cups have only 3 ingredients and breakfast is ready in a flash.
ham and egg cups ~ so easy!
As I am usually blurry eyed and sleepy in the morning, breakfast is a meal that doesn't get much attention. A yogurt and a cup of coffee are about all I can manage "to prepare." I'd love to make these Drop Scones, a Hash Brown Ham and Cheddar Quiche, and this amazing Mushroom Quiche with a puff pastry crust but I save those for leisurely weekends.
When I stumbled upon this super easy 3 ingredient breakfast recipe, I struck gold. My recipe for Ham and Egg Cups makes a dozen individual servings.
And as a bonus, I can make a batch of the ham, cheese and egg cups and enjoy them throughout the week.
gather just a few ingredients to make breakfast
The ingredient list is short. It will amaze you how delicious and simple this breakfast is to make.
- Ham
- Shredded cheese ~ Choose your favorite. Try cheddar, colby jack, Swiss or mozzarella.
- Large eggs
- Kosher salt
- Freshly ground black pepper
- Cooking spray
my cooking videos
tips for ham and egg cups baked in the oven
- A standard 12~cup muffin pan makes quick work for assembling the ham and egg cups.
- Don't skip greasing the the muffin pan or it may get tricky when it comes time to unmold the breakfast cups. Cooking spray easily and efficiently coats the inside of the pan. But you could also use butter, extra virgin olive oil, canola oil, or coconut oil.
- Standard thickness sliced deli ham is my preference for this recipe. Thinly sliced ham is just too thin to hold the ingredients together. Choose your favorite brand of ham. I like a smoky tavern ham but, baked or honey ham are great options too. The ham may need to be trimmed to fit the muffin cups.
- Freshly grated cheese is my go-to when cooking. The grated cheese available at the store is coated with cellulose so it does not clump. But this anti-clumping or caking ingredient also makes the cheese less creamy when it melts. Get in an arm workout or use your food processor to shred the cheese.
- Depending on how long you cook the ham and egg cups will determine the consistency of the yolk. If the eggs cook for 12 minutes, the yolks will be more runny. With a cooking time closer to 15 minutes, the yolks will be more like hard boiled eggs.
make ahead instructions
To make an even speedier version of ham and egg cups, make them in advance.
After baking the egg cups, cool completely and store in an airtight container in the refrigerator for up to 4 days. When ready to serve, just heat for 40 to 60 seconds on 60% power in the microwave.
more easy breakfast recipe ideas
- Mini Chocolate Puff Pastry Rolls
- Quinoa Egg Muffins
- Crustless Spinach and Bacon Quiche Squares
- Easy Breakfast Casserole
- Muffin Tin Scrambled Eggs
just one more thing
If you make these delicious cheesy ham and egg cups, I'd love hearing from you.
Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories and videos, cooking tips, and recipes.
Recipe
Super Easy Ham and Egg Cups
Ingredients
- cooking spray
- 12 slices of ham
- 1 ½ cups shredded cheddar cheese
- 12 large eggs
- kosher salt
- freshly ground pepper
- chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F.
- Spray the cups of a 12 cup muffin pan; set aside.
- Line each cup with a slice of ham. Trim the slices if they are too large.
- Add about 1 tablespoon of cheese on top of the ham.
- Crack an egg into each of the cups.
- Season with kosher salt and pepper.
- Bake for 12 to 15 minutes. Ham and egg cups baked for 12 minutes will have a runny yolk. The closer to 15 minutes of cooking time will have eggs with harder yolks.
- Remove the pan from the oven. Sprinkle with fresh parsley.
- Use a large spoon to remove the egg cups from the pan and serve.
Video
Notes
- A standard 12~cup muffin pan makes quick work for assembling the ham and egg cups.
- Don't skip greasing the the muffin pan or it may get tricky when it comes time to unmold the breakfast cups. Cooking spray easily and efficiently coats the inside of the pan. But you could also use butter, extra virgin olive oil, canola oil, or coconut oil.
- Standard thickness sliced deli ham is my preference for this recipe. Thinly sliced ham is just too thin and hold the ingredients together. Choose your favorite brand of ham. I like a smoky tavern ham but, baked or honey ham are great options too. The ham may need to be trimmed to fit the muffin cups.
- Freshly grated cheese is my go-to when cooking. The packaged grated cheese available at the store is coated with cellulose so it does not clump. But this anti-clumping or caking ingredient also makes the cheese less creamy when it melts. Get in an arm workout or use your food processor to shred the cheese.
- Depending on how long you cook the eggs will determine the how consistency of the yolk. If the cups are cooked for 12 minutes, the yolks will be more runny. With a cooking time closer to 15 minutes, the yolks will be more like hard boiled eggs.
Ann Mia Haning says
The quintessential recipe for something beautiful and nutritious that is incredibly easy to make. I've always had trouble with baked eggs but these turn out perfectly. Thank you for posting this.
Amy Casey says
WOW! Thanks for the glowing review Ann. I'm so glad your eggs turned out so well. Enjoy!
Renee says
Can you use canadian bacon instead of ham?
Amy Casey says
That depends on how thick the Canadian is. It needs to be thin enough so you can mold it to fit the inside of a muffin cup. Let me know if you give it a try. I'd love to know the results.
Rebecca says
I make these every year during whitetail deer hunting season. We host a cinnamon roll breakfast, and I prepare the egg cups for them to have some protein options too. They are a big hit with all! Now it’s become a tradition. I make 2-3 dozen. They are very easy to prep for the grab and go mornings as well.
Amy Casey says
These egg cups are great for meal prep. And your cinnamon roll breakfast sounds like fun!
Griffin says
The best for serving a crowd or to store in the fridge for quick breakfast throughout the week.
Amy Casey says
I love to hear that! This is a favorite that I make over and over again.
Kristin says
Can I use egg whites only?
Amy Casey says
Hi Kristin ~ I haven't tried using egg whites, but I'm sure it would work. The baking time would probably be a little bit less than what's stated in the recipe. LMK how they turn out for you.
Jimmy Rowden says
can these be Made in a Toaster Oven in a 6 Muffin Tin ???
Amy Casey says
Hey Jimmy ~ You can definitely make this recipe in a smaller pan in a toaster oven.
Bruce says
What if I poke the egg yolks 6 minutes into cooking and finish another 6 minutes. I have people do not like running yolks like me.
Amy Casey says
Hey Bruce ~ I'd add a couple minutes to the cooking time if you're not a fan of running yolks.
Paula says
Could you just use egg beaters instead of a whole egg and maybe a bit of green or red pepper with the cheese? Would the cook time be less?
Amy Casey says
Paula ~ Yes you can. I recommend using 2 1/2 to 3 cups of Egg Beaters instead of the large eggs. The peppers would be a great addition. 🙂
Jen says
I’m thinking of making these for Easter breakfast. Has anyone made it with scrambled eggs? If yes, is the bake time less?
Amy Casey says
Hi Jen ~ I haven't made these with scrambled eggs. I'm not sure they would hold together as a cup though. As the egg bakes, it forms the cup with the ham around it. Here's another egg cup recipe you may want to try ~ https://amycaseycooks.com/muffin-tin-eggs/
Stephanie says
I baked for the 15 minutes but the eggs are still very very raw. Not sure what the problem is. Looks like it’ll be baking about 25 minutes. And yes my oven was preheated.
Amy Casey says
Hi Stephanie ~ The cook time suggested is for eggs similar to sunny side up eggs. If you like eggs cooked to a more firm consistency, it will take a longer cooking time.
Meg says
Is there a way to make sure the whites are cooked while still having a runny yolk? I can't stand snotty whites, but love a runny yolk.
Amy Casey says
Hey Meg ~ Just keep an eye on the eggs toward the end of the cooking time. That's the best way to get the eggs just how you like them.
Joan says
can I make this with leftover diced Easter ham?
Amy Casey says
Hi Joan ~ Sliced ham forms a cup of the egg and other ingredients. I haven't tried this recipe with diced ham. You may want to try this recipe instead ~ https://amycaseycooks.com/muffin-tin-eggs/
Rebecca says
Wonderful meal prep or large group breakfast!! I made this exactly this way and now make them weekly.
Amy Casey says
That's fabulous Rebecca! Exactly how I make them at our home too!
Linda says
can you use slice cheese instead
Amy Casey says
Hi Linda! Yes you can.
jessie mcracken says
is it chunky?
Amy Casey says
Nope!
Amy Casey says
Thanks awesome Alisha! Welcome and I hope you enjoy my recipes.
Morgan says
Do you think this would work with round slices of back bacon instead of ham?
Amy Casey says
Morgan ~ I have not made the recipe with bacon. It takes much longer to cook (the ham is already cooked) so it would be difficult to adjust the cooking time for bacon.
Shanna says
This was a great quick recipe. I added some tomatoes and green pepper and a sprinkle of paprika on top. So good!
Amy Casey says
I'm so glad you enjoyed my recipe Shanna. I love your additions too!
Ethelyn Dietrich says
I always like to cook eggs. When I find a new recipe for eggs, I immediately try to make egg dishes with new recipes. However, making breakfast has never been easier. This very simple ham and egg cup has only the ingredients and I prepared breakfast in one glimpse. I made this recipe….with a couple modifications and it’s awesome!!
Amy Casey says
Fabulous! I'm so glad you like my recipe Ethelyn 🙂
Joanna Brekke says
Can these be frozen?