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

Ham and Egg Breakfast Cups

January 16, 2012 (Updated: January 3, 2020)   —  by Katie Wells

Ham and Egg Breakfast Cups

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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The other day, I didn’t have enough bacon to make my bacon and egg breakfast muffins, but I needed something that could cook on its own while I cleaned the kitchen. I had some nitrate free ham in the fridge, and figured it was worth a try …

These were delicious and very simple to make! These could easily be made ahead of time to have on hand all week, and they could be made with other meats as well. They are delicious with green onions and feta (if you eat dairy) or topped with some salsa. I’ve also found that larger pieces of ham work as a “tortilla” for breakfast burritos.

These ham and egg breakfast cups have become a regular at our house since they are a change from our usual vegetable omelets and the kids like helping make them. You could use any type of meat that would fit in a cup like this and top with any other toppings or veggies that you like.

ham and egg breakfast bowls
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5 from 1 vote

Ham & Egg Breakfast Cups Recipe

Easy baked breakfast cups with a ham bowl and protein packed eggs.
Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 109kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 12-24 pieces of nitrate free ham
  • 12 eggs

Instructions

  • Preheat the oven to 400°F.
  • Line each compartment of a regular muffin tin with 1 or 2 pieces of ham.
  • Crack one egg into each compartment.
  • 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

The topping possibilities are endless! Try green onions, feta, salsa, or caramelized onions and bell pepper.

Nutrition

Serving: 1breakfast cup | Calories: 109kcal | Carbohydrates: 1.4g | Protein: 10.2g | Fat: 6.8g | Saturated Fat: 2.2g | Cholesterol: 180mg | Sodium: 427mg | Fiber: 0.4g | Sugar: 0.3g

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 (15 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
  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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