Necessity is the mother of invention. One day, I didn’t have enough bacon to make my bacon and egg breakfast muffins. But I needed something that I could make quickly and could cook on its own while I cleaned the kitchen. I had some nitrate-free ham in the fridge and I figured since ham and eggs are delicious together, it was worth a try.
Ham and Egg Breakfast Cups
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 we had them I let the kids make them.
They had no trouble at all lining each hole of the muffin tin with a couple pieces of ham. And they thought cracking an egg into each hole was so much fun. A sprinkle of salt and a dash of pepper and they were 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.
We like a little cheese with our eggs and I’ve found that this recipe works best if I add it on top of the ham before putting in the egg.
And 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.
These ham and egg breakfast cups have become a regular at our house. Especially on busy mornings when I don’t have a lot of time to spend on cooking or cleaning up. Added perk, they’re portable! As long as they’re a little more firmly cooked. I definitely do not recommend runny eggs in the car…
Ham & Egg Breakfast Cups Recipe
- 24 slices ham
- 1/4 cup shredded cheese (optional)
- 12 eggs
- salt and pepper
- 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.
What is your favorite on-the-go breakfast? Any unhealthy options you wish there was a healthy version of? Share below!