Introduction

Ham and cheese egg cups are a delightful breakfast or brunch option that’s both easy to make and delicious. These bite-sized treats combine savory ham, fluffy eggs, and melted cheese for a satisfying start to your day.

The image shows several small cups made from light brown crispy wrappers shaped like flowers, each filled with a creamy white mixture. The tops are garnished with small orange bits, some sprinkled with black and white seeds, adding color contrast. The cups are placed closely on a black tray sitting on a white marbled surface, and a woman's hand is seen picking one of the cups. The overall look is neat and appetizing with a mix of smooth and textured elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 slices of ham
12 eggs
1/2 cup mozzarella cheese
Salt, to taste
Pepper, to taste
Green onions, chopped, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin to prevent sticking.
Step 2: Line each muffin cup with a slice of ham, pressing it gently into the bottom and sides to form a cup shape.
Step 3: Crack one egg into each ham-lined cup, being careful not to break the yolk.
Step 4: Sprinkle a little salt and pepper over each egg, then top with a small amount of mozzarella cheese.
Step 5: Bake in the preheated oven for 15-18 minutes, or until the eggs are set to your liking.
Step 6: Remove from oven and let cool slightly before carefully removing the egg cups from the muffin tin.
Step 7: Garnish with chopped green onions and serve warm.

Tips & Variations

Use different cheese types like cheddar or feta for varied flavors.
Add diced vegetables such as bell peppers or spinach for extra nutrition.
If you prefer firmer yolks, bake a few minutes longer.
Consider lining the cups with turkey or veggie slices for a lighter alternative.

Storage

Store leftover egg cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for about 30 seconds or until warmed through.

How to Serve

The image shows several small savory cups made from thin, crispy pastry shells that are light golden-brown and slightly curled at the edges. Each cup is filled with a creamy white mixture that looks like soft-cooked egg, topped with bright orange yolks. There are tiny specks of green herbs and black pepper sprinkled on top for color and texture. The cups are arranged closely together on a dark surface, contrasting with their warm colors. A woman's hand is gently holding one of the cups, about to pick it up. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these egg cups in advance?

Yes, you can assemble the egg cups ahead of time and refrigerate them before baking. Bake just before serving for best freshness.

What if I don’t have a muffin tin?

You can use small oven-safe ramekins or a mini loaf pan as alternatives, though baking times may vary slightly.

Ham and Cheese Egg Cups Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

These Ham and Cheese Egg Cups are a delicious and convenient breakfast or brunch option. Featuring slices of savory ham filled with eggs, mozzarella cheese, and seasoned with salt, pepper, and green onions, they bake into perfectly portioned, protein-packed cups that are easy to make and great for meal prep.

Author: Nora
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: 12 egg cups 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Egg Cups

12 slices of ham
12 eggs
1/2 cup mozzarella cheese, shredded
Salt, to taste
Pepper, to taste
2 green onions, finely chopped

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure a hot environment for even cooking of the egg cups.
Prepare Muffin Tin: Lightly grease a 12-cup muffin tin with cooking spray or a little oil to prevent sticking. Line each muffin cup with one slice of ham, pressing it into the bottom and up the sides to form a cup shape.
Mix Eggs and Seasoning: In a medium bowl, crack the 12 eggs and whisk them together. Add salt and pepper according to your preference, and stir in the chopped green onions for added flavor.
Fill Ham Cups: Pour the egg mixture evenly into each ham-lined muffin cup, filling almost to the top but allowing room for expansion during baking.
Add Cheese: Sprinkle mozzarella cheese evenly over each filled cup to add a delicious, melty topping.
Bake: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.
Cool and Serve: Remove from the oven and let the egg cups cool for a few minutes before carefully removing them from the muffin tin. Serve warm as a quick and flavorful breakfast or snack.

Notes

You can substitute mozzarella cheese with cheddar or your favorite cheese.
For a spicier kick, add red pepper flakes or diced jalapeños to the egg mixture.
Make sure to use a non-stick or well-greased muffin tin to easily remove the egg cups.
These egg cups can be refrigerated for up to 3 days and reheated in the microwave for a quick meal.
Additional vegetables like bell peppers or spinach can be added for extra nutrition and flavor.

Keywords: ham and cheese egg cups, breakfast egg muffins, baked egg cups, low carb breakfast, easy brunch recipe