Breakfast does not need to be complicated to be satisfying. These easy Ham and Egg Cups are made with simple ingredients, bake quickly in a muffin pan, and create individual portions that are perfect for busy mornings, brunch, or meal prep.
Ham and Egg Cups Are So Easy
If mornings are not your most energetic time of day, this ham and egg cups recipe is a great solution. Instead of standing at the stove or putting together a full breakfast, you can assemble everything in a standard muffin pan and let the oven do the work. Each cup has a slice of ham as the base, a layer of shredded cheese, and a whole egg baked right in the center.
The result is a warm, savory, protein-packed breakfast that looks special but takes very little effort. These baked egg cups are also convenient because they are already portioned. Serve one or two for a quick weekday breakfast, or place a platter of them on the table for an easy weekend brunch.
This recipe makes 12 individual ham, cheese, and egg cups. That makes it especially helpful if you are feeding a family or want to prepare breakfast ahead of time. Bake a batch, store the extras in the refrigerator, and reheat them as needed throughout the week.
Ingredients for Ham and Egg Cups
The ingredient list is short, which is part of what makes this easy breakfast recipe so practical. With ham, eggs, and cheese as the main ingredients, these baked egg cups are simple, flavorful, and satisfying.
- Ham
- Shredded cheese, such as cheddar, Colby Jack, Swiss, or mozzarella
- Large eggs
- Kosher salt
- Freshly ground black pepper
- Cooking spray
Cheddar cheese adds a classic breakfast flavor, but you can use your favorite shredded cheese. The recipe is flexible as long as the basic structure stays the same: ham for the cup, cheese for richness, and an egg to bake inside.
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This recipe is simple enough to follow without much visual guidance. The key steps are lining the muffin cups with ham, adding cheese, cracking in the eggs, and baking until the yolks reach your preferred doneness.
Tips for Baking Ham and Egg Cups in the Oven
- A standard 12-cup muffin pan is the easiest way to prepare this recipe. It keeps the ham and egg cups evenly shaped and makes assembly fast.
- Do not skip greasing the muffin pan. Even though the ham lines each cup, the eggs and cheese can stick as they bake. Cooking spray is quick and works well, but butter, extra virgin olive oil, canola oil, or coconut oil can also be used.
- Standard-thickness sliced deli ham works best. Very thin ham may tear or fail to hold the egg and cheese in place. Choose the ham you enjoy most, such as smoky tavern ham, baked ham, or honey ham.
- If the ham slices are too large for the muffin cups, trim them slightly so they fit neatly inside the pan.
- Freshly grated cheese melts more smoothly than many packaged shredded cheeses. Packaged shredded cheese is often coated to prevent clumping, which can affect how creamy it becomes when melted.
- The baking time controls the texture of the yolk. Bake closer to 12 minutes for a softer, runnier yolk. Bake closer to 15 minutes for a firmer yolk that is more like a hard-boiled egg.
Make Ahead Instructions
Ham and egg cups are a convenient make-ahead breakfast. After baking, let the cups cool completely. Place them in an airtight container and refrigerate for up to 4 days.
When ready to serve, reheat one or more egg cups in the microwave for 40 to 60 seconds at 60% power. Heating gently helps warm them through without overcooking the eggs.
More Easy Breakfast Recipe Ideas
- Mini Chocolate Puff Pastry Rolls
- Quinoa Egg Muffins
- Crustless Spinach and Bacon Quiche Squares
- Easy Breakfast Casserole
- Muffin Tin Scrambled Eggs
Just One More Thing
If you make these cheesy ham and egg cups, they are a great option for sharing at breakfast, brunch, or as part of a meal prep plan. They are easy to customize with different cheeses and can be baked to suit the yolk texture you prefer.
Serve them warm from the oven, add a sprinkle of chopped fresh parsley for color, and enjoy a simple breakfast that feels homemade without requiring much time or effort.
Recipe
Super Easy Ham and Egg Cups
Ingredients
- Cooking spray
- 12 slices ham
- 1 ½ cups shredded cheddar cheese
- 12 large eggs
- Kosher salt
- Freshly ground black pepper
- Chopped fresh parsley
Instructions
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Preheat the oven to 400 degrees F.
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Coat the cups of a 12-cup muffin pan with cooking spray and set it aside.
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Line each muffin cup with one slice of ham. Trim the ham if needed so it fits neatly.
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Add about 1 tablespoon of shredded cheese over the ham in each cup.
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Crack one egg into each ham-lined cup.
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Season each egg with kosher salt and freshly ground black pepper.
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Bake for 12 to 15 minutes. Bake closer to 12 minutes for a runnier yolk, or closer to 15 minutes for a firmer yolk.
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Remove the pan from the oven and sprinkle the egg cups with chopped fresh parsley.
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Use a large spoon to carefully lift the ham and egg cups from the pan. Serve warm.
Notes
- A 12-cup muffin pan helps keep the servings evenly shaped and easy to remove.
- Greasing the pan is important because the melted cheese and baked eggs can stick.
- Standard-thickness deli ham is best because it holds the filling better than very thin slices.
- Freshly grated cheese melts smoothly and adds a creamy texture.
- Adjust the baking time depending on whether you prefer soft or firm yolks.