Easy Savory Ham and Egg Cups
Quick and easy savory ham and egg cups baked in a muffin tin, perfect for a satisfying brunch with simple ingredients and minimal fuss.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 6 servings (2 cups per serving) 1x
- Category: Brunch
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C) and lightly grease each muffin cup with butter or cooking spray.
- Line each muffin cup with a slice of ham, pressing gently to form a cup shape.
- In a mixing bowl, crack the eggs and beat gently with a whisk or fork until just combined. Add a pinch of salt and pepper.
- Pour the beaten eggs evenly into each ham-lined cup, filling about ¾ full.
- Sprinkle about a teaspoon of shredded cheese on top of each cup and add herbs if using.
- Bake for 15-18 minutes until egg whites are set but yolks remain slightly soft, or longer for firmer yolks.
- Check doneness by gently tilting a cup; eggs should jiggle slightly but look mostly firm.
- Remove from oven and let cool in the tin for 3-5 minutes before loosening edges with a knife or spatula and lifting out.
- Serve warm with a side salad, toast, or fresh fruit.
Notes
Use room-temperature eggs for even cooking. Do not overfill cups to prevent spills. Grease muffin cups well to avoid sticking. Assemble the night before and bake fresh in the morning if desired, adding a few extra minutes to baking time.
Nutrition
- Serving Size: 2 ham and egg cups
- Calories: 220
- Fat: 16
- Carbohydrates: 1
- Protein: 15
Keywords: ham and egg cups, brunch recipe, easy brunch, savory egg muffins, ham cups, quick breakfast, low-carb brunch