Ham and Egg cups
These easy ham and egg cups are made with just three ingredients and baked in a muffin pan. A perfect gluten-free, protein-packed meal or snack for any time of day!
Ham and egg cups. Or ham and egg “muffins”. Whatever you want to call them, these little guys are easy, fast, and way fancier than they have any right to be.
You only need three ingredients. Three. Not seventeen. Not “one quick stop at the grocery store.” Just some ham lunchmeat, eggs, and shredded cheddar.
They work for breakfast, lunch, snack time, or when you’re pretending to host a classy brunch but actually just want to eat something delicious in your sweatpants. No one will judge you. These are portable, protein-packed, and totally customizable, which is code for “use up what’s about to go bad in the fridge.”
Gather Your Ingredients
- Ham lunchmeat
- Eggs
- Cheddar Cheese (shredded)
- Oil (I use avocado or olive oil)
- Salt and Pepper
- Fresh herbs like parsley (optional but it makes them pretty!)
How to Make Ham and Egg Cups
- Preheat your oven to 375°F.
- Lightly grease a muffin pan with oil. Don’t skip this or you’ll be scraping egg off for days.
- Line each muffin cup with a slice of ham. Push it down to form a little cup.
- Sprinkle some shredded cheddar cheese in the bottom of each ham cup.
- Crack one egg into each cup on top of the cheese.
- Add a pinch of salt and pepper. Don’t get wild, the ham is already salty.
- Sprinkle with herbs if you’re feeling fancy.
- Bake in the oven depending on how you like your yolks:
- 9 minutes for runny yolks
- 11 minutes for kinda-runny
- 15 minutes for firm yolks
- Let them cool for a few minutes before popping them out of the pan. Use a spoon or butter knife if they’re being stubborn.
Recipe Tidbits
You can totally make these your own. Want different cheese? Go for it. Toss in chopped spinach, roasted asparagus, or halved cherry tomatoes if you’re in a vegetable mood. Want to blow minds? Add a dollop of pesto or hot sauce on top after baking.
And don’t forget—yolk doneness is personal. I like mine runny so I can dip toast into it like a real adult. But if runny yolks freak you out, cook them longer. No judgment.
Storage / Make Ahead Tips
Leftovers? Throw them in an airtight container and stash in the fridge. They’ll keep for about a week. Reheat in the microwave or oven.
Ham and Egg Cups
Equipment
- muffin tin
Ingredients
- Oil or Non stick cooking spray
- 6 slices ham lunchmeat, thin slices are best
- 6 eggs
- ½ cup cheddar cheese, shredded
- salt and pepper to taste
- parsley, for serving
Instructions
- Preheat the oven to 375°F. Coat six muffins cups of a muffin tin with oil or non stick cooking spray.
- Line each cup with 1 slice of ham. If needed, you can snip the edges of the ham to better fit in the cups, but don’t cut all the way through.
- Crack one egg into each muffin cup. Season each egg with a pinch of salt and pepper.
- Sprinkle tops of egg cups with shredded cheese.
- Bake from 9-15 minutes depending on how you like your eggs set.
- Allow eggs to cool slightly and then remove from pan.
- Sprinkle with parsley (if desired) and enjoy!
These are so good and easy to make! A great way to use up that lunchmeat or serve for a quick brunch.