Ham & Egg Breakfast Cups Recipe

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Need is really the mother of invention! This recipe came close to a day when I didn’t have enough bacon to make a muffin for my bacon and egg breakfast. I had nitrate free ham in the fridge and I figured ham and eggs were delicious together, it was worth a try.

I’m glad I decided to give it a try, because it was so tasty and easy to make. (Actually, it was so easy that the second time I let the kids make them!)

Easy ham and egg breakfast cup

These ham and egg breakfast cups are a regular part of our home, especially on busy mornings when we don’t have much time to cook or clean. Extra additions, they are portable! (Note: Make sure they are ripe by the time they are transported. I definitely do not recommend eggs floating in the car!)

To make these ham and egg cups, line each hole in the muffin tin with a few pairs of ham. Break the egg in each hole; that’s the part my kids think is fun! (They know how my favorite kids learn from the Kickstarter course, but this video on how to crack eggs also helps.)

Sprinkle with salt and pepper and they are ready to slide in the oven.

Pro Tip: Don’t worry if a little ham gets stuck on the edge. It will shrink as it matures.

Customize your breakfast cup

Breakfast cups don’t take long to cook, so set the timer!

  • If you like a soft set of eggs, cook them for about 8-10 minutes.
  • If you like them a little less, cook them for 10-15 minutes.

Also, if you prefer a scrambled egg texture, you can toss the eggs in a bowl with a little salt and pepper before putting them in muffin tin baskets with hemline.

Like all egg recipes, they are also delicious with all kinds of toppings: green onions, feta, salsa, caramel onions, hulls; sky-high! After the breakfast cup comes out of the oven, add a dash to just a doll or sprinkle or whatever you like.

Note when adding cheese: For best results, place it on top of the ham and under the egg.


Ham and egg breakfast cup recipes

An easy breakfast cup with a ham bowl and eggs filled with profane, made in a muffin tin.


  • Preheat the oven to 400 F.

  • Line each basket with a permanent muffin tin with two pieces of ham.

  • If used, sprinkle a teaspoon of cheese in each basket on top of the ham.

  • Crack one egg in each basket.

  • Add salt and pepper to each.

  • Bake for 10-12 minutes, depending on how strong you are on the jersey. If you prefer soft or flowing yolks, cook for 8-9 minutes.

  • Top with green onions, feta, or other desired toppings and enjoy.


If you prefer most of the egg texture, throw the eggs in a bowl with a little salt and pepper, then put them in a box lined with hemline and cook until set.
The first possibilities are endless! Try green onions, feta, salsa, or caramelized onions and bell peppers.


Service: 1Yes | Calories: 199kcal | Carbohydrates: 1Yes | Protein: 18Yes | Fat: 14Yes | Saturated fat: 5Yes | Trans fat: 1Yes | Cholesterol: 198But | Sodium: 727But | Potassium: 221But | Sugar: 1Yes | Vitamin A: 238IU | Calcium: 29But | Iron: 1But

Maybe I’ll try them with filling my spinach quiche!

What’s your favorite breakfast on the go? Any unhealthy option was a healthy version of your desire? Share below!

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