Easy Ham and Cheese Egg Cups

Close-up view of baked Ham and Cheese Egg Cups featuring crispy browned ham edges, golden egg centers, and fresh green onion garnish

Easy Ham and Cheese Egg Cups

These Easy Ham and Cheese Egg Cups are fluffy, high-protein breakfast muffins perfect for busy mornings and weekly meal prep. Made with simple ingredients and baked in under 20 minutes, they’re a family favorite in our California kitchen.

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Course: Breakfast, Snack

Cuisine: American

Keyword: easy breakfast egg cups, egg muffins for meal prep, Ham and cheese egg cups, high protein breakfast muffins, keto egg muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: egg cups

Calories: 120kcal

Cost: $8

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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