Super Easy Ham & Cheese Egg Cups

These Super Easy Ham and Egg Cups are a high protein, low carb breakfast baked in a muffin tin with deli ham, cheddar, and eggs. Perfect for meal prep, busy mornings, or an easy family brunch!

Print Recipe

PREP: 10

COOK: 15

TOTAL: 25

Servings: 12 cups

Course: Breakfast

Cuisine: Healthy, High-Protein, Low-Carb

Ingredients

12 slices deli ham
1 ½ cups shredded cheddar cheese
12 large eggs
Salt
Pepper
Chopped fresh parsley optional

Instructions

Preheat the oven to 400°F (200°C). Generously grease a 12-cup muffin tin with cooking spray and set aside.
Press 1 slice of deli ham into each muffin cup, gently shaping it into a little “cup.” Trim the slices if they are very large or hanging far over the edges.
Sprinkle about 1 tablespoon of shredded cheddar cheese into the bottom of each ham cup.
Carefully crack 1 egg into each muffin cup on top of the cheese, trying to keep the yolk intact if you can.
Season the tops of the eggs lightly with kosher salt and freshly ground black pepper.
Bake for 12 to 15 minutes, until the whites are set. Bake closer to 12 minutes for a softer, runnier yolk and closer to 15 minutes for a more firm yolk.
Remove the pan from the oven and let the ham and egg cups cool for a minute. Run a spoon around the edges of each cup and gently lift them out of the muffin tin.
Sprinkle with chopped fresh parsley if using and serve warm.

Notes

Make sure to grease the muffin tin well so the ham and egg cups release easily after baking. A good spray makes a big difference!
You can easily customize the flavor by using a different cheese (mozzarella, Swiss, or pepper jack), adding a small amount of finely chopped veggies under the egg (like bell pepper, spinach, or green onion), or serving with salsa, hot sauce, or avocado on the side.
Serving suggestion: plan on 2–3 cups per adult and 1–2 cups for kids, depending on what you serve alongside them.

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