Super Easy Ham & Cheese Egg Cups

These Super Easy Ham and Egg Cups are my kind of weekday breakfast: quick to prep, high in protein, and easy to grab on your way out the door! You get salty ham, gooey cheddar, and perfectly baked eggs all in one little handheld cup… so simple, but really satisfying!

This recipe is naturally low carb, customizable, and works really well for meal prep. You can bake a full pan at the start of the week, keep them in the fridge, and reheat as needed for a fast, no-stress breakfast.

If you like stocking your fridge with easy, make-ahead options, you might also enjoy my Fluffy Cottage Cheese Berry Bake or these Flourless Cottage Cheese Pancakes for another high-protein breakfast idea!

Why You’ll Love These Ham and Egg Cups

These ham and egg cups are the kind of recipe that just makes life easier! They’re simple, filling, and actually taste good reheated… which is a big win on busy mornings.

👉 Quick & easy: Just layer ham, cheese, and eggs in a muffin tin and bake. Minimal prep, minimal effort.

👉 High in protein: Each cup is packed with protein to help keep you full and satisfied until your next meal.

👉 Low carb & gluten free: Great option if you’re trying to cut back on bread at breakfast.

👉 Meal prep friendly: Make a batch at the start of the week, pop them in the fridge, and warm them up as needed.

👉 Customizable: Use your favorite cheese, add chopped veggies, or sprinkle on fresh herbs… you can keep them as simple or loaded as you like.

👉 Family friendly: Kids and adults both love them, and you can serve them with toast, fruit, or roasted potatoes for a complete breakfast!

Ingredients

You only need a few basic ingredients to make these ham and egg cups… that’s what makes them so easy!

• Cooking spray: To grease the muffin tin so nothing sticks. You can also use butter or a little olive oil if you prefer.
• 12 slices deli ham: Thin, round slices work best so they can sit nicely in the muffin cups and form a “nest” for the egg and cheese.
• 1 ½ cups shredded cheddar cheese: Cheddar melts well and adds great flavor, but any melty cheese will work. Use what you already have in the fridge!
• 12 large eggs: The star of the recipe. One egg per muffin cup keeps portions simple and consistent.
• Kosher salt & black pepper: Just a little on top of each egg to bring out all the flavors.
• Chopped fresh parsley (optional): Adds a bit of color and freshness right before serving. You can skip it if you’re in a hurry.

How to Make Ham and Egg Cups

These ham and egg cups come together in just a few simple steps… once you do it once, you’ll practically have it memorized!

1. Prep the pan and oven:
Preheat your oven to 400°F (200°C). Generously spray a 12-cup muffin tin with cooking spray so the ham and eggs release easily after baking.

2. Make the ham “cups”:
Press 1 slice of deli ham into each muffin cup, gently pushing it down to form a little bowl. It’s okay if it folds or overlaps a bit. If your slices are very large, you can trim them so they fit better.

3. Add the cheese:
Sprinkle about 1 tablespoon of shredded cheddar into the bottom of each ham cup. This gives you a cheesy layer under the egg and helps everything taste extra rich and satisfying.

4. Crack in the eggs:
Carefully crack 1 egg into each muffin cup, right on top of the cheese. Try to keep the yolk intact if you like that pretty look… but if one breaks, it will still taste GREAT!

5. Season:
Sprinkle the tops with kosher salt and freshly ground black pepper. You don’t need a lot here, just enough to season each egg.

6. Bake:
Place the muffin tin in the oven and bake for 12 to 15 minutes, depending on how you like your eggs:

• About 12 minutes for softer, runnier yolks.
• About 15 minutes for more set, firm yolks.

7. Cool slightly and remove:
Take the pan out of the oven and let the cups sit for a minute. Then run a spoon around the edges of each cup and gently lift them out.

8. Garnish and serve:
Sprinkle with chopped fresh parsley if you’re using it. Serve warm on their own, or pair with toast, fruit, or breakfast potatoes for a complete meal!

How to Store & Reheat Ham and Egg Cups

These ham and egg cups are made for meal prep, so it really pays off to make the full batch! Once they come out of the oven, let them cool completely, then transfer them to an airtight container.

You can keep them in the fridge for about 3 to 4 days, which makes weekday breakfasts feel SO much easier.

For reheating, the microwave is the quickest option. Place one or two cups on a plate and warm them on medium power for 20 to 30 seconds at a time until they are heated through. Short bursts work best, since too much heat can make the eggs a bit rubbery.

If you prefer the oven, set it to 350°F, arrange the cups on a baking sheet, cover them lightly with foil, and heat for about 8 to 10 minutes, just until warmed.

You can also freeze them if you want to keep breakfast completely ready ahead of time. Let the cups cool, wrap them individually, and tuck them into a freezer bag or container. They keep well in the freezer for up to 2 months. When you are ready to eat, let them thaw overnight in the fridge, then reheat in the microwave or oven like normal… easy!

Meal Prep & Serving Ideas

I like to bake a full pan at the start of the week, pop them in the fridge, and just reheat a couple for a quick, no-stress meal. Most adults will want two or three cups for breakfast, while kids are usually happy with one or two alongside something simple like fruit or toast.

They are also really flexible when it comes to serving. You can pair them with fresh berries, sliced fruit, or a small green salad if you want to add more veggies. They are great with toast, an English muffin, or breakfast potatoes if your family prefers a heartier plate.

They TRAVEL well too, so you can pack a few in a container with some cut-up veggies or fruit and take them to work or school for an easy grab-and-go option.

If you want to change things up, you can play around with the flavors each time you make them. Try a different cheese, add a little salsa or hot sauce on top, or serve with avocado on the side. It is a simple base recipe, but you can spin it into lots of different breakfasts that still feel fun and satisfying!

I hope these egg cups bring a little calm to your mornings… and make breakfast feel less like one more thing on your to-do list. They are simple, filling, and so easy to keep on hand for busy days or slow weekends when you still want something warm and satisfying on the table.

If you try this recipe, I’d LOVE for you to leave a rating or comment and let me know how it went! You can also save it to make again for meal prep or brunch with family and friends. A small batch or a double batch… either way, having these ready in the fridge makes breakfast so much easier!