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A close-up shot of individual baked ham and egg cups on a rustic plate. The eggs are perfectly cooked with melted cheese.

Ham and Egg Cups (That Are Actually Delicious!)

These quick and easy Ham and Egg Cups are a protein-packed, low-carb breakfast perfect for busy mornings and weekly meal prep. Learn how to make them perfectly every time!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Breakfast, Brunch
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 12 slices thinly sliced deli ham such as Black Forest or Virginia ham
  • 12 large eggs
  • 1 cup shredded cheddar cheese divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp fresh chives finely chopped

Equipment

  • 1 12-cup muffin tin

Instructions
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with nonstick cooking spray.
  2. Press one slice of ham into each muffin cup, creating a liner that covers the bottom and sides.
  3. Sprinkle a small amount of shredded cheese into the bottom of each ham cup.
  4. Carefully crack one large egg into each ham-lined cup.
  5. Season each egg with salt, pepper, and garlic powder. Sprinkle the remaining cheese and chopped chives over the top.
  6. Bake for 15-20 minutes, until the egg whites are set and the yolks are cooked to your preference.
  7. Let the cups cool in the tin for a few minutes before removing. Serve warm.

Notes

To avoid watery eggs, pre-cook any vegetables like spinach or mushrooms before adding them.
For meal prep, store cooled cups in an airtight container in the fridge for up to 4 days.
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