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!
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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!
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)
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.
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.
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!
More Egg Breakfast Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Cheesy Baked Eggs in Ham Cups
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
- ⅛ 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).
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