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Cheesy Baked Eggs in Ham Cups

These Cheesy Baked Eggs in Ham Cups are quick, easy, low-carb, and a delicious breakfast or brunch that everyone will love!

And can I also say cute? I know that’s not a word normally used to describe food, but they just are. They’re even fancy enough for guests!

When it comes to variety, breakfast is sometimes a challenge for me. The options are sort of limited. It’s either eggs, oatmeal, French toast, pancakes, waffles, or smoothies.

Eggs are, by far, tops on our list for breakfast, and so I’m always looking for different ways to prepare them, and I want it to be easy, relatively quick and (most importantly) tasty.

These ham and cheese egg cups fit the bill perfectly!

Easy: Put slices of ham into a jumbo muffin tin to form cups, sprinkle in a little cheese, crack in some eggs, season with salt and pepper, and stick ’em in the oven.

Quick: It’ll take you about 5 minutes to assemble the cups, and then they’ll bake for about 15 to 20 minutes until the eggs are done to your liking. Total time is less than 30 minutes.

Tasty: It’s pretty hard to beat the classic combination of ham, eggs and cheese (and the top edges of the ham get a little browned and crisp…YUM). Another sprinkle of cheese, some green onions and a little paprika make them absolutely irresistible!

cheesy baked eggs in ham cups in a muffin tin with plates and forks in the background

Ingredients you need:

Note: Ingredient amounts are in the recipe card below.

  • Cooking spray
  • Sliced deli ham (I use Black Forest ham)
  • Shredded sharp cheddar cheese
  • Eggs
  • Salt
  • Black pepper
  • Paprika
  • Green onion

Special Equipment Needed:

  • 6-cup jumbo muffin tin (non-stick recommended)

Here’s a look at how to make Cheesy Baked Eggs in Ham Cups:

Note: This is just a brief overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

2 images; one a graphic of an oven with text that says preheat oven to 400 degrees Fahrenheit; the other of a 6 cup jumbo muffin tin and a can of cooking spray with text that says spray a 6 cup jumbo muffin tin with cooking spray
2 images; one of ham slices in each muffin cup with text that says place a slice of ham in each cup; the other of shredded cheese added to the ham cups with text that says add cheese
2 images; one of an egg in each ham cup with text taht says crack one egg into each cup; the other of the eggs seasoned with salt and pepper and salt and pepper shakers in the background with text that says season with salt and pepper
2 images; one a graphic of an oven with text that says 400 degrees Fahrenheit, bake for 15 to 20 minutes or until; the other of the baked eggs in ham cups with text that says the eggs are cooked to your liking
2 images; one of the finished baked eggs in ham cups in the muffin tin topped with cheese, paprika and green onions with text that says top with cheese, paprika and green onions, let sit 1 to 2 minutes; the other of 2 of the ham cups on a white plate with 2 pieces of toast and a fork with text that says remove cups from muffin tin, enjoy

Tips & Tidbits:

  • A jumbo muffin tin is the way to go here. It’s big enough to hold the cheese and eggs inside the ham cup without the egg overflowing and spilling out. I have found that a standard muffin tin is too small.
  • It may not look like the cups are full enough after you add the eggs, but the ham will shrink up quite a bit during baking.
  • I recommend using a non-stick muffin tin along with a little spritz of cooking spray in each cup to avoid any sticking in the event some of the egg leaks out of the ham cup.
  • You want a good deli ham that is thick enough to be easily separated into whole slices while still being thin enough to be formed into a cup shape without breaking (about one-eighth inch should be good).
  • Keep a close eye on these during those last minutes of baking, so your eggs come out exactly the way you want them to. They can go from undercooked to overcooked rather quickly.
    • The whites should always be set and firm (I don’t know anyone who likes an egg with slimy whites), and the yolk can either be runny, jammy, or completely cooked through, however you like to eat your eggs.
  • If you cook the yolk all the way through, these can be taken with you for a yummy on-the-go breakfast.
  • You can scramble the eggs before putting them in the ham cups if you’d rather.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the oven or microwave just until heated through.
2 cheesy baked eggs in ham cups on a white plate with a fork and toast with part of another plate on the side

Enjoy your egg cups as is for a delicious low-carb breakfast. If you’re not watching your carbs, serve them with toast, hash browns, home fries, biscuits, or whatever sides you like.

You could even eat these for lunch or dinner…because we all do breakfast for dinner now and then, and it’s so awesome!

I hope you try this Cheesy Baked Eggs in Ham Cups recipe and love it as much as I do. Thanks for visiting today!

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More Breakfast Egg Recipes You Might Like…

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

6 cheesy baked eggs in ham cups on a white plate sprinkled with green onions

Cheesy Baked Eggs in Ham Cups

These Cheesy Baked Eggs in Ham Cups are quick, easy, low-carb, and a delicious breakfast or brunch that everyone will love!
Print Recipe Rate/Comment Pin Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 (2 ham cups each; recipe makes 6 total)
Calories: 263
Author: Michelle / Now Cook This!

Ingredients

  • cooking spray
  • 6 slices deli ham, I use Black Forest ham about ⅛ inch thick
  • ½ cup shredded sharp cheddar cheese, divided
  • 6 large eggs
  • salt, to taste
  • black pepper, to taste
  • teaspoon paprika
  • 1 green onion, thinly sliced

Special Equipment

  • 6-cup jumbo muffin tin (non-stick recommended)

Instructions

  • Preheat the oven to 400°F.
  • Spray a 6-cup non-stick jumbo muffin tin with cooking spray.
  • Place one slice of ham in each muffin cup. Gently form it as needed to make a cup shape that will hold the cheese and eggs (be careful not to tear them ham, so the eggs don't leak through).
  • Put 1 tablespoon of cheese in each ham cup.
  • Crack one egg into each ham cup; season with salt and pepper.
  • Bake for 15 to 20 minutes or until the egg whites are set and firm and the yolks are done the way you like them (runny, jammy or hard-set).
    Keep a close eye on these during those last minutes of baking, as they can go from undercooked to overcooked rather quickly.
  • Remove the pan from the oven and immediately sprinkle the remaining 2 tablespoons of cheese evenly over the eggs along with the paprika and green onions.
  • Let the cups rest for just a minute or two (the residual heat should melt the cheese).
  • Gently remove the ham cups from the muffin tin; serve immediately.

Notes

  • It may not look like the cups are full enough after you add the eggs, but the ham will shrink up quite a bit during baking.
  • If you cook the yolk all the way through, these can be taken with you for a yummy on-the-go breakfast.
  • You can scramble the eggs before putting them in the ham cups if you’d rather.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in the oven or microwave just until heated through.
  • Estimated calories shown are for 2 cups (each individual cup is about 132 calories).
 
*Consuming raw or undercooked eggs may increase your risk of foodborne illness.
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