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6 cheesy baked eggs in ham cups on a white plate sprinkled with green onions
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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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 3 (2 ham cups each; recipe makes 6 total)
Estimated Calories: 263
Author: Michelle

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.

Recipe 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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