These ham and egg breakfast cups are a simple, high-protein breakfast made by lining a muffin tin with deli ham, cracking an egg into each cup, topping with cheese, and baking until set. Ready in under 20 minutes with just three main ingredients.
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Preheat your oven to 400°F (200°C).
Press one slice of ham into each cup of a 6-cup muffin tin, forming a cup shape.
Carefully crack one egg into each ham cup.
Sprinkle shredded cheese over each egg.
Bake for 15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Remove from the oven, let cool slightly, and garnish with chopped parsley and red pepper flakes if desired.
Store cooled cups in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 5 minutes or microwave for 30-45 seconds.
muffin tin · muffin liners (optional but recommended)
Yes. Bake completely, cool, and refrigerate for up to 4 days. Reheat in a 350°F oven for 5 minutes or microwave for 30-45 seconds.
Thin deli ham slices work best for lining the muffin cups without tearing. Avoid thick-cut ham steaks.
The egg whites should be set and opaque, and the yolk should jiggle slightly when shaken. Typically 12-15 minutes at 350°F.
Yes. Cool completely, transfer to a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven for 8-10 minutes.
Cheddar, mozzarella, or gruyere work well. Avoid crumbly cheeses like feta or goat cheese.
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