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Wellness Mama » Blog » Recipes » Breakfast Recipes » Simple Ham and Egg Breakfast Cups

Simple Ham and Egg Breakfast Cups

March 23, 2021  —  by Katie Wells

Reading Time: 3 minThis post contains affiliate links. Click here to read my affiliate policy.

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  • Easy Ham and Egg Breakfast Cups+−
    • Customizing Your Breakfast Cups
  • Ham & Egg Breakfast Cups Recipe
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Necessity really is the mother of invention! This recipe came about one day when I didn’t have enough bacon to make my bacon and egg breakfast muffins. I had some nitrate-free ham in the fridge and I figured since ham and eggs are delicious together, it was worth a try.

I’m so glad I decided to try it out, because these were so tasty and easy to make. (They were so simple, in fact, that the second time I let the kids make them!)

Easy Ham and Egg Breakfast Cups

These ham and egg breakfast cups have become a regular at our house, especially on busy mornings when we don’t have a lot of time to spend on cooking or cleaning up. Added perk, they’re portable! (Note: Make sure they are cooked until firm if transporting. I definitely do not recommend runny eggs in the car!)

To make these ham and egg cups, line each hole of the muffin tin with a couple pieces of ham. Crack an egg into each hole… this is the part my kids think is fun! (They knew how from my favorite Kids Can Cook course, but this video on how to crack eggs also helps.)

Add sprinkle of salt and a dash of pepper and they are ready to slide into the oven.

Pro tip: Don’t worry if the ham hangs over the edges quite a bit. It will shrink considerably as it cooks.

Customizing Your Breakfast Cups

The breakfast cups don’t take long at all to cook, so set a timer!

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

Also, if you prefer the texture of scrambled eggs, you can whisk the eggs in a bowl with some salt and pepper before pouring them into the ham-lined muffin tin compartments.

Like all egg recipes, these are delicious with all kinds of toppings: green onion, feta, salsa, caramelized onion, dill… the sky’s the limit! Just add a dollop or sprinkle or dash of whatever suits your fancy after the breakfast cups come out of the oven.

Note when adding cheese: Layer it over the ham and under the egg for the best results.

Print Pin
5 from 5 votes

Ham & Egg Breakfast Cups Recipe

Easy breakfast cups with a ham bowl and protein packed eggs made in a muffin tin.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Calories 199kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 24 slices ham
  • 1/4 cup shredded cheese (optional)
  • 12 eggs
  • salt and pepper

Instructions

  • Preheat the oven to 400°F.
  • Line each compartment of a regular muffin tin with two slices of ham.
  • If using, sprinkle one teaspoon of cheese into each compartment on top of the ham.
  • Crack one egg into each compartment.
  • Sprinkle each with salt and pepper.
  • Bake for 10-12 minutes, depending on how firm you like the yolks to be. If you prefer soft or runny yolks, cook 8-9 minutes.
  • Top with green onions, feta, or other desired toppings and enjoy.

Notes

If you prefer more of a scrambled egg texture, whisk the eggs together in a bowl with a little salt and pepper, then pour them into the ham lined compartments and bake until set.
The topping possibilities are endless! Try green onions, feta, salsa, or caramelized onions and bell pepper.

Nutrition

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

Maybe I’ll try these next with the filling for my spinach quiche!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

What is your favorite on-the-go breakfast? Any unhealthy options you wish there was a healthy version of? Share below!

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Category: Breakfast Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (18 Comments)

  1. Sarah

    October 2, 2012 at 1:00 PM

    I love these! Try pouring a little bit of cream or milk into the eggs–no need to mix–it makes them lovely and creamy (no pun intended). I cooked them in ramekins set in an inch of water in my pyrex. Heavenly!

    Reply
  2. Anna L Torner-Boron

    July 24, 2012 at 8:30 AM

    these are YUMMY!!!!!!!!!!!!

    Reply
  3. Amy Stadler

    June 15, 2012 at 4:13 PM

    Made these with bacon instead of ham and OMG SOOO YUMMY! even my daughter ate half of one and i usually have to cover an egg in cheese to get her to eat them.  thanks for the recipe!

    Reply
  4. Shelly

    March 16, 2012 at 12:54 PM

    preheated oven to 400….but after 10 minutes the eggs were just barely beginning to cook. Just gave it another 10 minutes and will see what happens. Sounds delicious so fingers crossed they cook up soon!

    Reply
    • Shelly

      March 16, 2012 at 7:29 PM

      cooked at 400 for 30 minutes…at 10 minutes they just weren’t done. Very delicious!

      Reply
      • Wellness Mama

        March 16, 2012 at 7:52 PM

        Glad you enjoyed them… It’s amazing how different ovens can be… I think our oven runs really hot, but I’m glad they turned out good for you!

        Reply
  5. Katie

    January 18, 2012 at 8:50 AM

    I made this for me and my hubby this morning but we don’t eat pork so we used Turkey instead and they were amazing….it took more like 15-20 minutes of cooking though.

    Reply
  6. gissel

    January 16, 2012 at 9:19 PM

    Yummy suggestions for nitrate free ham!

    Reply
    • Crystal Carey-Heckel

      March 28, 2021 at 7:50 AM

      5 stars
      Boars Head is a good brand. Even Drs say it’s OK for pregnant women.

      Reply
  7. Sarah

    January 16, 2012 at 7:26 PM

    This looks great! Do you think it would work well with bacon? I prefer that to ham.

    Reply
    • Wellness Mama

      January 16, 2012 at 8:16 PM

      Bacon works great too, in fact, here is a similar one I make with bacon… https://wellnessmama.com/1084/breakfast-egg-muffins/

      Reply
      • Sarah

        January 16, 2012 at 8:21 PM

        Perfect, thanks!

        Reply
  8. Mag

    January 16, 2012 at 6:05 PM

    Oh my stars, those look incredible!  Can’t wait to try!!!

    Reply
  9. Beaut

    January 16, 2012 at 3:24 PM

    These look so good! I haven’t found a nitrate-free ham (mainly because I haven’t looked for one), but I think I might stop by Whole Foods so I can try out this recipe. I love that you didn’t scramble the egg- makes it look pretty and I know I’d like it cooked that way as well.

    My favorite breakfast is bacon, sausage and eggs with ketchup on the side. But my favorite on-the-go breakfasts are, without a doubt, your Bacon and Egg Breakfast Muffins. SO YUM! The only thing I don’t love about them, and it might just be the kind of bacon I get, is that they get really greasy while baking. But I look past it and enjoy them either way!

    Reply
  10. Marn

    January 16, 2012 at 1:12 PM

    Yum Sounds great, can’t wait to try!

    Reply
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