These ham and cheese egg cups use just three main ingredients—deli ham, cheddar cheese, and eggs—plus a few simple seasonings. They’re perfect for busy mornings when you need a filling, grab-and-go breakfast. Oven-baked, high in protein, low-carb, keto-friendly, and gluten-free, they’re ready in about 12 minutes in the oven.
If you make egg muffins for meal prep, try these ham-lined cups for a change. Unlike traditional egg muffins, these keep the egg intact so you can enjoy a soft, jammy yolk in a portable breakfast. I bake mine for about 12 minutes for set whites, melty cheese, slightly crisp ham edges, and a runny yolk; 15 minutes gives firmer yolks and crispier ham. You’ll know they’re done when the whites look opaque and the ham edges turn lightly brown. They’re fast enough for weekday mornings and attractive enough for a casual brunch.
Helpful Tips & Variations
- Spray the muffin tin well. A light coating of nonstick spray helps the ham release cleanly after baking.
- Choose standard sliced deli ham. Average-thickness slices hold their shape best; very thin slices can tear when fitted into the muffin tin. Smoked ham adds a nice savory note.
- Add vegetables if desired. Small-diced red pepper, chopped spinach, or sliced green onion fit nicely with the cheese—just don’t overfill the cups.
- Swap cheeses. Sharp cheddar adds tang, mild cheddar gives creaminess. Monterey Jack melts smoothly, Swiss brings nuttiness, and pepper Jack adds heat.
- Shred cheese fresh if possible. Freshly shredded cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking additives.
- Adjust bake time for yolk doneness. Timing is based on large eggs and will vary by oven. Start checking at 12 minutes for a softer yolk, or bake a few minutes longer for a firmer center. Ham edges crisp more the longer they bake.
Ham and Cheese Egg Cups
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Equipment
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Muffin Pan (12 Slot)
Ingredients
- 12 slices deli ham
- 1 cup shredded cheddar cheese
- 12 large eggs
- ⅛ tsp coarse salt
- ⅛ tsp black pepper
- ⅛ tsp onion powder
- ⅛ tsp garlic powder
- ⅛ tsp red pepper flakes
- fresh chopped parsley, for garnish
Instructions
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Preheat the oven to 400°F with a rack in the center position.
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Lightly spray a 12-slot muffin tin with nonstick spray.
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Press one slice of ham into each muffin slot so it lines the bottom and sides.
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Sprinkle shredded cheddar among the ham cups, then crack one egg into the center of each.
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Mix the seasonings (salt, pepper, onion powder, garlic powder, and red pepper flakes) and sprinkle evenly over the eggs.
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Bake 12–15 minutes depending on how runny or firm you prefer the yolks. The whites should be opaque and the ham edges lightly crisp.
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Remove from the oven and garnish with fresh chopped parsley.
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Serve warm and enjoy.
Nutrition
Nutritional information is an estimate and can vary based on the exact products and any adjustments you make. If precise numbers matter, calculate them using your specific ingredients.
How to Make Ham and Cheese Egg Cups Step by Step
Gather your ingredients and preheat the oven to 400°F with a rack in the center for even baking. Lightly coat a 12-slot muffin tin with nonstick spray, making sure to cover the bottom and sides of each cup so the ham lifts out easily after baking.
Make the ham cups: Press one slice of deli ham into each muffin slot so it lines the bottom and sides. Slight ruffling on the edges is fine and will crisp up while baking. Divide one cup of shredded cheddar evenly among the ham-lined cups.
Add the eggs: Crack one large egg into the center of each ham cup.
Season: Mix ⅛ tsp coarse salt, ⅛ tsp black pepper, ⅛ tsp onion powder, ⅛ tsp garlic powder, and ⅛ tsp red pepper flakes in a small bowl. Sprinkle evenly over the eggs. Omit the red pepper flakes if you prefer no heat.
Bake: Bake for 12–15 minutes depending on desired yolk doneness. At around 12 minutes the yolks are softer; at 15 minutes they’ll be firmer. The whites should look opaque and the ham edges lightly browned.
Garnish: Remove from the oven and sprinkle with fresh chopped parsley. Serve warm.
These egg cups are ready to enjoy right away or to pack for a quick breakfast on the go.
Serving Suggestions
These egg cups are ideal for make-ahead breakfasts and busy mornings. Pair them with fresh fruit for a lighter meal or with muffins for another portable option. For a weekend sit-down breakfast, add toast and crispy hash browns.
Storing Leftovers
- Fridge: Keep leftover egg cups in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave for about 30 seconds or until warmed through; note reheating will firm the yolks and can change the ham’s texture.
- Freezer: Freeze in a single layer on a baking sheet for an hour, then transfer to freezer-safe bags or containers for up to 2 months. Thaw before reheating when possible; you can also reheat from frozen.
More Grab-and-Go Egg Breakfast Recipes:
- Soufflé-style eggs for a light, restaurant-like breakfast.
- Make-ahead egg muffins that reheat well for busy mornings.
- A hot microwave option with eggs, potatoes, ham, cheese, and veggies for fast mornings.
If you try this recipe, please leave a review and share your experience. Enjoy these simple, flavorful ham and cheese egg cups!