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Delicious Ham and Egg Muffin Cups baked in a muffin tin, perfect for a healthy breakfast.

Ham and Egg Muffin Cups

Warm and filling breakfast cups filled with tender ham and baked eggs, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffin cups
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 slices Ham slices (deli ham or leftover ham) Aim for slices that can bend into a cup.
  • 12 large Eggs One egg per cup.
  • 1 cup Cheese Cheddar, Swiss, mozzarella, feta, or any cheese you like.
  • to taste Salt and pepper Adjust based on ham saltiness.
Optional Seasonings and Add-Ins
  • 1 tsp Garlic powder Optional seasoning.
  • 1 tsp Paprika Optional seasoning.
  • 1 tsp Italian seasoning Optional seasoning.
  • 1 tsp Everything bagel seasoning Optional seasoning.
  • 1 cup Chopped spinach Optional add-in.
  • 1 cup Diced bell pepper Optional add-in.
  • 1 cup Green onion Optional add-in.
  • 1/2 cup Cooked bacon bits Optional add-in.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Spray a muffin pan well or use silicone liners.
  3. Press a slice of ham into each cup to form a little bowl.
  4. Add a pinch of cheese and any optional extras you desire.
  5. Crack one egg into each ham cup, ensuring not to overflow.
  6. Season with salt, pepper, and desired seasonings.
Baking
  1. Bake for 14 to 18 minutes, depending on desired yolk doneness.
  2. Let the cups rest for 2 minutes.
  3. Gently loosen the edges with a butter knife and lift them out.

Notes

If baking until yolks are fully cooked, they reheat more evenly. Grease the pan well to prevent sticking. To store, let cool and keep in an airtight container for 4 days in the refrigerator, or freeze individually for 2 months.