I am a person who will always choose 10 extra minutes of sleep over making breakfast. That is why this recipe is my Sunday ritual. I bake a full dozen of these Ham and Cheese Egg Cups in one go, store them in the fridge, and suddenly, my entire week is sorted. They are the ultimate meal prep breakfast. 30 seconds in the microwave, and you have a hot, homemade, high-protein meal before your eyes are even fully open.
These baked egg muffins are made with deli ham, whisked eggs, and shredded mozzarella cheese. Simple ingredients you probably already have in your fridge. They're perfect for busy mornings, meal prep, or even as a grab-and-go breakfast option when you need something filling and wholesome. Plus, at just 120 calories per muffin with 11 grams of protein, they're a win for anyone trying to start the day off right. These protein-packed ham and cheese egg bites are an easy breakfast with fluffy eggs that only take 1 minute to reheat from frozen.
Jump to:
- Why You'll Love This Ham and Cheese Egg Cups Recipe
- Ingredients for Ham and Cheese Egg Cups
- How to Make Ham and Cheese Egg Cups
- My Top Tips For Ham and Cheese Egg Cups
- Little Moments in the Kitchen
- Substitutions for Ham and Cheese Egg Cups
- Variations on Ham and Cheese Egg Cups
- Equipment for Ham and Cheese Egg Cups
- Storage Tips for Ham and Cheese Egg Cups
- Adam's Tip For Ham and Cheese Egg Cups
- FAQ About Ham and Cheese Egg Cups
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Ham and Cheese Egg Cups Recipe
- Quick and easy. These easy ham and cheese egg cups take just 20 minutes from start to finish. No fancy techniques, no weird ingredients. Just crack, whisk, pour, and bake.
- Freezer-friendly meal prep. Make a batch on Sunday, freeze them in a zip-top bag, and reheat one (or three) whenever you need a fast, high-protein breakfast. These reheatable, freezer-friendly meal prep cups are perfect for the whole family.
- Kid-approved and customizable. Adam loves these plain, but you can toss in spinach, bell peppers, or even swap the mozzarella for cheddar. They're like little edible canvases with customizable mix-ins like vegetables, extra cheese, and herbs.
Ingredients for Ham and Cheese Egg Cups
This recipe keeps things beautifully simple. You're working with a basic 3-ingredient base (eggs, ham, and cheese), then adding just a pinch of seasoning to make them taste like you put in way more effort than you actually did. These ham and cheese egg cups are healthy and perfect for anyone looking for a low-carb, grab-and-go breakfast option.
What You'll Need
For the Egg Cups:
- 12 slices deli ham (thinly sliced)
- 8 large eggs
- ¼ cup milk (whole milk or 2%)
- 1 cup shredded mozzarella cheese (or cheddar, Swiss, or a blend)
- ¼ cup cottage cheese (optional, for extra creaminess)
- Salt and black pepper (to taste)
- 2 tablespoons chopped green onions or chives (optional, for garnish)
- Cooking spray or butter (for greasing the muffin tin)
Optional Add-Ins:
- 2 tablespoons chopped green onions or scallions as garnish or flavor boost
- ¼ cup diced bell peppers
- ¼ cup fresh spinach, chopped
- 1 tablespoon fresh chives or parsley for garnish
Why These Ingredients Matter
Why These Ingredients Matter
Deli ham creates the cup. Pressing a slice of ham into each muffin cup gives you a built-in edible bowl that holds the eggs and adds a salty, savory flavor without any extra work. These deli ham-lined muffin cups are the foundation of this recipe.
Eggs plus milk equals fluffy texture. The splash of milk makes the eggs lighter and softer, almost like a mini frittata. Without it, they can turn out a little dense. The whisked eggs and shredded cheese mixture creates the perfect balance.
Shredded cheese melts into every bite. Mozzarella is mild and melty, but cheddar adds more sharpness if you want a bolder flavor. Either way, cheese makes everything better. That's just science.
How to Make Ham and Cheese Egg Cups
Step-by-Step Directions
- Preheat your oven to 375°F. Grease a 12-cup muffin tin with nonstick cooking spray. Don't skip this step. It makes cleanup so much easier.
- Line each muffin cup with a slice of deli ham. Press the ham gently into the bottom and up the sides of each cup. It'll naturally fold and wrinkle a little, and that's totally fine. You're not making origami, just creating a little ham nest for your oven-baked breakfast cups.
- Whisk the eggs in a large bowl. Crack all 8 eggs into the bowl, add the milk, garlic powder, black pepper, and a pinch of salt. Whisk everything together until it's smooth and a little frothy.
- Stir in the shredded cheese. Add the mozzarella (or cheddar) to the egg mixture and give it a good stir. If you're adding veggies like spinach, bell peppers, or green onions, toss them in now too.
- Pour the egg mixture into the ham-lined cups. Use a measuring cup or ladle to fill each muffin cup about three-quarters full. The eggs will puff up a bit as they bake, so don't overfill. You want the egg whites set with slightly jammy yolks, depending on your preferred bake time.
- Bake for 18 to 20 minutes. You'll know they're done when the egg whites are set and the tops are just starting to turn golden. A toothpick inserted into the center should come out clean.
- Cool slightly before removing. Let the egg cups sit in the muffin tin for about 2 to 3 minutes. Then use a butter knife or small spatula to gently lift them out. The ham will have crisped up a little on the edges, which is the best part.
Quick Tip: For extra fluffy eggs, don't overbake them. Pull them out as soon as the centers are just set. They'll finish cooking with the residual heat.
My Top Tips For Ham and Cheese Egg Cups
Don't skip greasing the muffin tin, even if you think the ham will do the job. I learned this the hard way when half my batch stuck to the pan and I had to scrape them out with a spoon. A quick spray of nonstick cooking spray saves you so much frustration. Also, if you want your egg cups to be perfectly golden on top, pop them under the broiler for the last 30 seconds of baking. Just watch them closely so they don't burn. They go from golden to charcoal real fast.
If you're making these for the whole week, I recommend doubling the batch. These high-protein ham and cheese egg muffins disappear faster than you'd think, especially if you have kids who love breakfast. You can also swap regular milk for cottage cheese for an even creamier texture. Ham and egg muffins with cottage cheese add extra protein and make the texture incredibly rich.
Little Moments in the Kitchen
Last Sunday, Adam wandered into the kitchen just as I was lining the muffin tin with ham. He watched me for a second, then asked, "Why are you putting ham in muffin spots? Are we making ham cupcakes?" I laughed and told him they were kind of like that, just with eggs instead of frosting. He seemed skeptical until I let him help whisk the eggs.
When the timer went off and I pulled the tray out of the oven, he leaned over the pan and said, "Whoa, they puffed up like little clouds!" Then he grabbed one (still too hot, obviously) and blew on it dramatically before taking a bite. His exact review? "Mom, these are way better than the frozen ones from the store." I'll take that as a win. He ate three before I could even put the rest in containers for the week.
If you love easy breakfast ideas like this, you'll also want to try our Savory Cheddar and Bacon Dutch Baby. It's another family favorite that's perfect for lazy weekend mornings.
Substitutions for Ham and Cheese Egg Cups
- Ham: Swap deli ham for turkey slices, crispy bacon pieces, or Canadian bacon. For a vegetarian version, skip the meat and add extra veggies like mushrooms or zucchini. You can also use prosciutto for a fancier twist.
- Cheese: Use cheddar, Swiss, pepper jack, or even feta if you want a tangier flavor. You can also go dairy-free with vegan shredded cheese.
- Milk: Substitute with unsweetened almond milk, oat milk, or half-and-half for a richer texture. You can also use cottage cheese for creamier, protein-packed results.
- Eggs: If you're watching calories or cholesterol, use half egg whites and half whole eggs. The texture will be a little lighter, but they'll still taste great. These ham and egg cups are Weight Watchers friendly when you use egg whites.
Variations on Ham and Cheese Egg Cups
- Veggie-Loaded: Add chopped spinach, diced bell peppers, cherry tomatoes, or sautéed mushrooms to the egg mixture for extra nutrition and color. Ham, cheese, and spinach egg cups are a delicious way to sneak in greens.
- Spicy Kick: Toss in diced jalapeños, a pinch of red pepper flakes, or a few dashes of hot sauce before baking.
- Brunch-Style: Use hash browns pressed into the muffin cups instead of ham for a crispy, potato base. Top with sour cream and chives after baking. Hash brown ham egg and cheese cups are a crowd-pleaser at brunch.
- Keto-Friendly: Keep the recipe as is for a low-carb option, or add extra cheese and bacon for keto egg muffins with ham that are even more satisfying.
If you love customizable breakfast ideas, you'll also enjoy our Savory Ham and Cheese Cookies. They're like these egg cups, but in cookie form.
Equipment for Ham and Cheese Egg Cups
- 12-cup muffin tin: A standard-size tin is perfect. If you only have a 6-cup tin, just bake in two batches. These ham egg and cheese cups muffin tins are essential for the recipe.
- Nonstick cooking spray: Makes cleanup easier and prevents the eggs from sticking to the pan.
- Whisk and mixing bowl: A large bowl gives you room to whisk without splattering egg all over your counter. A fork works too, but a whisk gets the eggs fluffier.
- Measuring cup or ladle: Helps you pour the egg mixture evenly into each cup without making a mess.
Storage Tips for Ham and Cheese Egg Cups
- Refrigerator: Store cooled egg cups in an airtight container for up to 4 days. Reheat in the microwave for 30 to 60 seconds, or pop them in a 350°F oven for about 5 minutes.
- Freezer: Let the egg cups cool completely, then arrange them on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe zip-top bag and freeze for up to 3 months. Reheat straight from frozen in the microwave for 1 to 1.5 minutes. These reheatable, freezer-friendly meal prep cups are lifesavers on busy mornings.
- Pro Tip: If you're meal prepping for the week, wrap each egg cup individually in parchment paper before freezing. They'll stay fresh longer and you can grab just one or two at a time.
For more make-ahead breakfast ideas, try our Baked German Pancake. It's another family favorite that reheats beautifully.
Adam's Tip For Ham and Cheese Egg Cups
"Mom always says don't open the oven door while they're baking, or they'll deflate like a balloon. I did it once and she was right. Keep the door closed until the timer goes off!"
FAQ About Ham and Cheese Egg Cups
How to make ham and cheese egg cups?
Line a greased muffin tin with deli ham slices, whisk together eggs, cheese, and milk, pour the mixture into each ham-lined cup, and bake at 375°F for 18 to 20 minutes. Let them cool slightly before removing from the tin. This easy recipe for ham and cheese egg cups only takes 20 minutes total.
Do I need to preheat the oven for egg cups?
Yes, preheating ensures even baking and helps the eggs set properly without getting rubbery. Start at 375°F and let the oven fully heat up before you put the muffin tin inside. This step is crucial for the best ham egg and cheese breakfast muffins.
What's the secret to perfect egg bites?
Don't overbake them. Pull the egg cups out as soon as the centers are just set. They'll continue cooking a bit as they cool. Also, adding a splash of milk makes them fluffier and less dense. If you want them similar to ham and cheese egg bites from Starbucks, keep the texture soft and creamy.
How do you keep egg muffins from being rubbery?
The key is baking at the right temperature (375°F) and not letting them sit in the oven too long. Overcooked eggs turn tough and rubbery, so watch them closely during the last few minutes of baking. These cheesy egg muffins with ham should be tender and fluffy, not tough.
For another protein-packed breakfast idea, check out our Air Fryer Egg and Cheese Toast. It's just as quick and just as delicious.
Conclusion
Go ahead, hit that snooze button one more time. You've got breakfast covered! I hope this stash of savory cups makes your Monday morning feel a little less frantic and a lot more delicious. These Ham and Cheese Egg Cups are one of those recipes that just makes life easier. They're simple, they're filling, and they reheat perfectly. Whether you're looking for ham and cheese egg muffins for baby's first finger foods, a protein-packed option for Weight Watchers points, or just an easy grab-and-go breakfast, this recipe has you covered.
If you try these, let me know how they turn out! And if you sneak in any fun add-ins like spinach or hot sauce, I want to hear about it. For more hearty breakfast inspiration, don't miss this Easy Ham and Cheese Breakfast Casserole from Allrecipes. Tag me on social media or leave a comment below. I love seeing how you make this recipe your own. Happy cooking, and enjoy every bite of these classic egg and ham muffins. Your mornings just got a whole lot easier.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Ham and Cheese Egg Cups:
recipe
Easy Ham and Cheese Egg Cups
Equipment
- 1 12-cup muffin tinx 12-cup muffin tinStandard size
- 1 Nonstick cooking spray Prevents sticking
- 1 Large mixing bowl For whisking eggs
- 1 Whisk Makes eggs fluffy
- 1 Measuring cup or ladle For clean pouring
Ingredients
- 12 slices Deli ham Thin sliced
- 8 large Eggs
- 0.25 cup Milk Whole or 2%
- 1 cup Shredded mozzarella cheese Or cheddar
- 0.25 cup Cottage cheese Optional
- 0.25 teaspoon Salt To taste
- 0.25 teaspoon Black pepper To taste
- 2 tablespoons Chopped green onions Optional garnish
- 1 Nonstick cooking spray For greasing tin
Optional Add-Ins
- 0.25 cup Diced bell peppers
- 0.25 cup Chopped spinach
- 1 tablespoon Chopped chives Garnish
Instructions
- Preheat your oven to 375°F (190°C) and generously spray your muffin tin with [nonstick cooking spray]. My daughter Olivia always insists on being the official “spray supervisor.”
- Gently press one slice of [deli ham] into each muffin cup, forming a little bowl. They don’t have to be perfect, mine never are, and they still turn out delicious.
- In a large bowl, whisk together the [eggs], [milk], [salt], and [black pepper] until light and frothy. Olivia loves whisking, it’s her favorite “grown-up job.”
- Stir in the [shredded mozzarella] and [cottage cheese] if using. This is where the magic happens, extra creamy, extra comforting.
- If using, fold in [bell peppers], [spinach], or [green onions]. Olivia calls these the “tiny confetti pieces.”
- Carefully pour the egg mixture into each [ham] cup, filling about ¾ full so they don’t spill over as they puff.
- Bake for 18–20 minutes until the centers are set and the tops are lightly golden. The kitchen always smells like a cozy diner at this point.
- Let the egg cups cool for 2–3 minutes before removing. The edges will be slightly crispy, and that’s
Notes
- For a vegetarian version, skip the ham and add sautéed mushrooms or zucchini.
- For keto egg cups, keep the recipe as-is and add extra cheese.
- These store beautifully for 4 days in the fridge or 3 months in the freezer.
- Reheat refrigerated cups for 30–60 seconds and frozen cups for 1–1½ minutes.
- These are perfect for kid breakfasts, meal prep, and even baby finger foods.
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