February 18, 2026

Easy Savory Ham and Egg Cups Recipe 5 Perfect Brunch Ideas

Name: Easy Savory Ham and Egg Cups
Prep time: 10 min
Cook time: PT-492283H54M18S
Total time: PT-492283H54M18S
Cuisine: American
Ingredients: 8-10 thinly sliced ham slices (good-quality deli or leftover baked ham); 6 large eggs, room temperature; ½ cup shredded cheese (cheddar, Swiss, or mozzarella); Salt and freshly ground black pepper to taste; Fresh herbs (optional: chopped chives or parsley); Non-stick cooking spray or butter for greasing muffin tin

Ready In 25 minutes

Servings 6 servings

Difficulty Easy

There was this one Saturday morning when I was scrambling to put together brunch for a few friends who dropped by unexpectedly. You know how it goes — the fridge wasn’t exactly packed with gourmet ingredients, but I had a few slices of leftover ham and some eggs. Honestly, I almost resigned myself to plain toast and cold coffee, but then I remembered a little trick I’d seen somewhere: ham and egg cups baked right in a muffin tin. Skeptical at first, I gave it a shot, mostly because I was too tired to do anything complicated.

What surprised me was how quickly these easy savory ham and egg cups came together, and better yet, how much everyone loved them. The eggs cooked perfectly inside the salty, crispy ham shells, and the whole thing felt like a fancy brunch without the fuss. Over the next week, I made them again and again — sometimes with cheese, sometimes with herbs — and they became my go-to for quick, satisfying mornings.

It’s funny how a simple, almost accidental recipe can turn into a personal favorite. These ham and egg cups aren’t just about convenience; there’s something quietly comforting about them, like a little savory hug first thing in the day. That’s why I keep coming back to this recipe — it’s simple, dependable, and just plain good.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 25 minutes, perfect for busy weekend mornings or last-minute brunch plans.
Simple Ingredients: Uses everyday pantry staples — ham, eggs, a bit of cheese — no fancy grocery runs required.
Perfect for Brunch: Ideal for casual get-togethers, potlucks, or a cozy breakfast-in-bed treat.
Crowd-Pleaser: Even picky eaters (including kids!) tend to ask for seconds.
Unbelievably Delicious: The contrast of crispy ham edges with creamy baked eggs is a real treat.
This isn’t just another egg muffin. The secret is in using quality ham slices as a natural “cup” that crisps up beautifully, holding the eggs without leaking or losing shape.
The seasoning is simple but spot-on — just a pinch of black pepper and a sprinkle of cheese to bring everything together.
Honestly, this recipe feels like a little indulgence that’s surprisingly low-effort, making it a staple when I want a fuss-free, satisfying brunch.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you want to tweak it a bit.

Ham slices: Thinly sliced, about 8-10 pieces (look for good-quality deli ham or leftover baked ham; avoid overly thick cuts for easier shaping).
Large eggs: 6 eggs, room temperature (helps them bake evenly).
Shredded cheese: ½ cup (cheddar, Swiss, or mozzarella all work great — cheddar adds a nice sharpness).
Salt and freshly ground black pepper: To taste (a light hand is fine since ham is salty).
Fresh herbs (optional): Chopped chives or parsley for a fresh pop.
Non-stick cooking spray or butter: For greasing the muffin tin (butter gives a richer flavor).

Ingredient tips: I prefer ham from a trusted deli like Boar’s Head for its flavor and texture. If you want a lighter option, turkey slices can substitute but expect a milder taste. For dairy-free, swap the cheese with a plant-based alternative or leave it out entirely — the eggs and ham still shine.

Equipment Needed

Standard 12-cup muffin tin (non-stick preferred for easy removal).
Mixing bowl for whisking eggs.
Whisk or fork to beat eggs.
Measuring cups and spoons for accuracy.
Spatula or butter knife to loosen cups after baking.

If you don’t have a muffin tin, mini casserole dishes or ramekins can work, though cooking times may vary. For cleaning, soaking the pan in warm soapy water right after use helps prevent stuck bits. Budget-wise, silicone muffin liners also make cleanup a breeze and keep the egg cups perfectly shaped.

Preparation Method

ham and egg cups preparation steps

Preheat your oven to 375°F (190°C) and lightly grease each muffin cup with butter or cooking spray — this helps prevent sticking and adds a little flavor.
Line each muffin cup with a slice of ham. Gently press the ham into the cup, forming a “cup” shape that will hold the egg. It’s okay if the edges hang over slightly — they crisp up nicely during baking.
In a mixing bowl, crack the eggs and beat gently with a whisk or fork until the whites and yolks are just combined (about 30 seconds). You want a slightly uniform mixture, but not frothy. Add a pinch of salt and pepper here.
Pour the beaten eggs evenly into each ham-lined cup, filling about ¾ full. This prevents overflow and helps the eggs cook through evenly.
Sprinkle shredded cheese on top of each cup — about a teaspoon per cup. Feel free to add herbs now if you’re using them.
Bake in the oven for 15-18 minutes or until egg whites are set but yolks remain slightly soft (or cook longer if you prefer firmer yolks).
Check doneness by gently tilting a cup — the eggs should jiggle slightly but look mostly firm. If unsure, give them a minute or two more, but watch carefully to avoid overcooking.
Remove from oven and let the cups cool in the tin for 3-5 minutes before carefully running a small knife or spatula around the edges to loosen and lift them out.
Serve warm with a side salad, toast, or fresh fruit for a balanced brunch.

Pro tip: If you want to prep ahead, you can assemble the cups the night before, cover the pan tightly with plastic wrap, and bake fresh in the morning. Just add a few extra minutes to baking time if starting from cold.

Cooking Tips & Techniques

When making these easy savory ham and egg cups, timing is key. Overbaking results in rubbery eggs, and underbaking leaves them too runny, so keep an eye on the clock and visual cues.

One trick I learned is to use room-temperature eggs. Cold eggs straight from the fridge take longer to set and can cause uneven cooking. Let them sit out for 15 minutes before whisking.

Another tip: don’t overfill the cups with egg mixture. The ham will shrink a little while baking, so leaving some space prevents spills and helps the cups keep their shape.

For easy removal, a light grease on the muffin cups is essential. I’ve skipped this step once or twice and ended up chiseling cups out with a knife — not fun.

Multitasking during baking works well here. While the cups bake, you can whip up a quick salad or brew some coffee. Just don’t get distracted and forget to check the oven!

Variations & Adaptations

Vegetarian version: Swap ham for sautéed mushrooms or spinach to keep that savory depth without meat.
Spicy twist: Add a dash of hot sauce or chopped jalapeños into the egg mix for a little kick.
Seasonal flavors: Mix in diced roasted red peppers or sun-dried tomatoes for a colorful flair.
Different cheeses: Try feta or goat cheese for a tangier, creamier texture.
Gluten-free option: Naturally gluten-free since it’s ham and eggs, just double-check your ham brand for additives.
Personally, I once added a sprinkle of smoked paprika and fresh thyme — it gave the cups a subtle smoky aroma that had everyone guessing.

Serving & Storage Suggestions

These ham and egg cups are best enjoyed warm, fresh from the oven when the cheese is melty and the ham is crispy. They pair wonderfully with a light green salad, fresh fruit, or even a slice of crusty bread.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for 30-45 seconds or warm in a 350°F (175°C) oven for about 10 minutes to bring back the crispy edges.

Flavors tend to meld even more after a day, so reheated cups can be surprisingly tasty, though the ham loses a bit of its crispness.

Nutritional Information & Benefits

Per serving (2 cups): approximately 220 calories, 15g protein, 16g fat, and 1g carbohydrates.

Ham provides a good source of protein and essential minerals like zinc and iron. Eggs add high-quality protein and important nutrients such as choline and vitamin D.

This recipe fits nicely into low-carb and gluten-free diets, making it a versatile option for many eating preferences.

One note: because ham can be high in sodium, balancing this meal with fresh veggies or fruit is a good idea.

Conclusion

Easy savory ham and egg cups have become my little secret weapon for stress-free, delicious brunches. They’re straightforward to make, packed with flavor, and flexible enough to suit whatever ingredients you have on hand. What I love most is how they feel special without the fuss — perfect for impressing guests or treating yourself on a lazy morning.

Feel free to tweak the recipe to fit your taste — add herbs, swap cheeses, or try different fillings. It’s all about making this simple recipe your own.

Give it a try, and I’d love to hear how your version turns out. Cooking is always better when shared, right?

FAQs

Can I make these ham and egg cups ahead of time?
Yes, you can assemble them the night before and bake fresh in the morning. Just keep them covered in the fridge.
What if I don’t have a muffin tin?
You can use small ramekins or mini casserole dishes, but keep an eye on cooking times as they may vary.
How do I prevent the ham from shrinking too much?
Use thin slices and press them firmly into the muffin cups. Slight shrinkage is normal and helps create a crispy edge.
Can I add vegetables to the egg mixture?
Absolutely! Diced bell peppers, spinach, or green onions work well but keep the pieces small and don’t overfill the cups.
Are these suitable for a low-carb diet?
Yes, ham and eggs are naturally low in carbohydrates, making this an excellent choice for low-carb or keto diets.

Pin This Recipe!

ham and egg cups recipe