Breakfast has never been easier. These super easy Ham and Egg Cups have only 3 ingredients and breakfast is ready in a flash.
>>Scroll down for my step by step video<<
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.” 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
- Large eggs
- Kosher salt and freshly ground 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.
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.
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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
Super Easy Ham and Egg Cups
- Total Time: 20 minutes
- Yield: 12 1x
Description
Breakfast has never been easier. These super easy Ham and Egg Cups have only 3 ingredients and breakfast is ready in a flash. Individual servings of eggs in their own ham cup with shredded cheese are a family favorite breakfast.
Ingredients
- cooking spray
- 12 slices of ham
- 1 1/2 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.
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 174
- Sugar: 0.5 g
- Sodium: 523 mg
- Fat: 12.1 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1.6 g
- Fiber: 0.4 g
- Protein: 14.5 g
- Cholesterol: 217 mg
Keywords: ham and egg cups, ham and egg muffin cups, breakfast ideas, eggs
Can these be frozen?
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!!
Fabulous! I’m so glad you like my recipe Ethelyn 🙂
This was a great quick recipe. I added some tomatoes and green pepper and a sprinkle of paprika on top. So good!
★★★★★
I’m so glad you enjoyed my recipe Shanna. I love your additions too!
Do you think this would work with round slices of back bacon instead of ham?
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.
Can the egg use all types of eggs?
I’m not quite sure what you mean by all types of eggs. I use large chicken eggs when I make these egg cups.