Baked Ham and Egg Cups

There were plenty of mornings when time was short and breakfast options seemed limited, and these baked ham and egg cups always came through. Made with a few everyday ingredients, they bake up golden, cheesy, and filling with almost no effort. The ham becomes deliciously crisp around the edges while the eggs stay tender and fluffy in the center.

They’re perfect for busy mornings, meal prep, or even a casual brunch spread. High in protein, low in carbs, and prepared in a single pan, this is one of those recipes you’ll find yourself making again and again.

Ingredients

• 12 slices deli ham
• 12 large eggs
• 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
• 1 tablespoon butter or oil, for greasing the pan

Instructions

1. Prepare the Muffin Tin

Preheat your oven to 375°F (190°C). Lightly coat a 12-cup muffin pan with butter or oil.

2. Form the Ham Shells

Place one slice of ham into each muffin cup, pressing it gently against the sides and bottom to create a cup shape.

3. Add the Eggs

Carefully crack one egg into each ham-lined cup. For a more fully cooked yolk, lightly break the yolk with a fork before baking.

4. Add Cheese

Sprinkle the shredded cheese evenly over the eggs.

5. Bake Until Set

Bake for 12 to 15 minutes, or until the egg whites are fully cooked and the ham is lightly browned and crisp. Leave them in a few minutes longer if you prefer firmer yolks.

6. Cool and Serve

Allow the cups to cool in the pan for several minutes before carefully removing them. Serve warm.

Storage Tip

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to help maintain the best texture and crispness.