There’s something incredibly satisfying about having a quick breakfast that’s not only tasty but also protein-packed and perfect for busy mornings. That’s why I love making these Ham and Cheese Egg Cups. With just a few simple ingredients like eggs, deli ham, and shredded cheese, you can whip up a low-carb breakfast that the whole family will love. Whether you’re using leftover ham or grabbing a few slices from the grocery store, this is a great way to meal prep your mornings with ease.
This egg muffin recipe is one of my favorite recipes for its versatility and ease. Whether it’s your first time trying new recipes like this one or you’re a seasoned meal prepper, these breakfast egg cups are a great option that fits nearly every lifestyle.
These ham and cheese egg cups can be served warm with an English muffin, avocado slices, or fresh fruit. They’re also delicious with a dash of hot sauce or served next to a cup of coffee for the ultimate daily breakfast. These ham and egg cups also pair wonderfully with a green smoothie for a great breakfast boost or toast for a more filling option.
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Why You'll Love This Reciepe
- Make-Ahead Friendly: These breakfast egg muffins are a perfect solution for busy weekday mornings.
- Protein-Packed: A high-protein breakfast thanks to the eggs, ham and cheese.
- Customizable: Use what you have on hand, red bell pepper, green onions, or cherry tomatoes are all a great addition.
- Low-Carb Option: These are a wonderful low-carb and low-calorie diet friendly choice, especially if you use just egg whites.
- Crowd-Approved: A huge hit with little ones and adults alike!
Equipment
- Cup Muffin Pan or Silicone Muffin Pans: You’ll need a muffin tin to shape these perfectly. Silicone muffin pans make cleanup easy and give the best release. If using a silicon muffin pan, place it on a baking sheet for stability.
- Cooking Spray or Non-Stick Spray: To prevent sticking and help with easy cleanup.
- Plastic Wrap or Airtight Container: For storing leftovers safely.
Ingredients
- Deli Ham: Serves a savory, salty “cup” that holds the egg, adds flavor and protein while keeping the recipe low-carb. Look for medium-cut round slices that will hold their shape when baked.
- Eggs: The star of this recipe, rich in protein and a satisfying base when baked. Use fresh medium-sized eggs for results.
- Shredded Cheese: Cheese adds melty, gooey goodness and that irresistible cheesy flavor. For bold flavor, try sharp cheddar, pepper jack, or colby jack. For a creamier texture, use mozzarella or even a dollop of goat cheese or cottage cheese mixture. If you have time, shred your own cheese from a block. It melts better than pre-shredded varieties, which often contain anti-caking agents.
- Green Onions: Green onions add a pop of freshness, a mild oniony bite, and a bit of color. They brighten the overall flavor and keep the egg cups from tasting too heavy or one-note. Choose bunches with bright green tops and firm white bulbs. Wash well and slice thinly, using both the green and white parts for layered flavor.
- Salt and Pepper: These pantry staples balance and enhance all the other flavors. Even just a pinch of salt brings out the natural flavors of the eggs, ham, and cheese. Use fine sea salt or kosher salt for even seasoning. Freshly ground black pepper adds a little extra bite and aroma.
- Optional Ingredients: Dash of hot sauce, chopped fresh herbs, spoonful of cottage cheese mixture for extra creaminess, red or green peppers, or onion and garlic powder
See recipe card for quantities.
Instructions
- Preheat oven to 375°F (190°C) and spray a cup muffin pan with non-stick spray or cooking spray.
- Gently press one slice of deli ham into each muffin cup to form your ham cups.
- Add a tablespoon of shredded cheese on top of each ham slice.
- Crack an egg into each muffin tin well. Sprinkle a pink of salt and pepper over each egg. Then top with green onion slices.
- Bake for 15 to 18 minutes. Around the 18-minute mark, the egg white should be cooked through while the egg yolk is slightly jammy.
- Allow the egg muffins to cool slightly. Serve and Enjoy!
Tips & Tricks
- Use a damp paper towel to clean up any overflow before baking.
- Want to skip the ham? Use a silicone muffin pan and make crustless cheese egg muffins instead.
- Double the original recipe and store extras for the next morning.
How to Store Ham and Cheese Egg Cups
Store in an airtight container in the fridge for up to 3–4 days. To reheat, microwave for 30 seconds. I don’t recommend freezing any leftovers.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Ham and Cheese Egg Cups Recipe
Equipment
- Cup Muffin Pan or Silicone Muffin Pans: You’ll need a muffin tin to shape these perfectly. Silicone muffin pans make cleanup easy and give the best release. If using a silicon muffin pan, place it on a baking sheet for stability.
- Cooking Spray or Non-Stick Spray: To prevent sticking and help with easy cleanup.
- Plastic Wrap or Airtight Container: For storing leftovers safely.
Ingredients
- 12 slices of deli ham thin but sturdy
- 12 medium eggs or a mix of egg whites and yolks place of whole eggs for lighter option
- ½ cup of any kind of cheese choice shredded pepper jack sharp cheddar cheese, colby jack, goat cheese, mozzarella cheese, or a soft cheese all work!
- ¼ cup chopped green onions
- Salt and pepper to taste
- Optional: dash of hot sauce chopped fresh herbs spoonful of cottage cheese mixture for extra creaminess, red or green peppers, or onion and garlic powder
Instructions
- Preheat oven to 375°F (190°C) and spray a cup muffin pan with non-stick spray or cooking spray.
- Gently press one slice of deli ham into each muffin cup to form your ham cups.
- Add a tablespoon of shredded cheese on top of each ham slice. Crack an egg into each muffin tin well. Sprinkle a pink of salt and pepper over each egg. Then top with green onion slices.
- Bake for 15 to 18 minutes. Around the 18-minute mark, the egg white should be cooked through while the egg yolk is slightly jammy.
- Allow the egg muffins to cool slightly. Serve and Enjoy!
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