Ham and Egg Breakfast Cups

Ham and Egg Breakfast Cups

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 Cups




Yield 4 -6

Easy baked breakfast cups with a ham bowl and protein packed eggs.


  • 12-24 pieces of nitrate free ham (Can use 1 or 2 pieces per cup-round slices work best)
  • 12 eggs
  • 2 green onions
  • feta or other cheese to top (optional)


  1. Preheat the oven to 400 degrees.
  2. Line each compartment of a regular (12) muffin tin with 1 or 2 pieces of ham (or other luncheon meat)
  3. Crack one egg into each compartment
  4. 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.
  5. Top with green onions, feta or other desired toppings and enjoy.

Courses Breakfast

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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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Reader Comments

  1. Yum Sounds great, can’t wait to try!

  2. 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!

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

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

  5. Yummy suggestions for nitrate free ham!

  6. 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.

  7. 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!

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

      • 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!

  8. 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!

  9. 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!

  10. Hi there, just wondering how long these would keep in the refrigerator? Wondering if I could make a batch up for the week, or part of it etc. Cheers, look delicious, will have to get some more eggs and try them!