These Ham and Cheese Egg Cups are a perfect, easy-to-make breakfast option that combines the savory flavors of ham and cheese with the richness of baked eggs. They're great for a quick morning meal or a fancy brunch.
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Instructions
Preheat oven to 350℉ (175℃) and butter or coat a muffin pan with non-stick cooking spray.
Place 6 slices ham in the muffin pans, making a cup or basket shape. You may have to fold the ham slice a bit on the sides.
Use your ½ cup cheddar cheese and stuff some down inside a ‘basket’ made out of a ham slice (you may have to fold it a bit) and place it into a muffin tin. Sprinkle shredded cheese on the bottom, or off to one side, as I like to do.
Next, place one whole egg on top of each basket of ham and cheese and add seasoning on top. Season with salt, pepper, and ¼ teaspoon paprika (top with optional ¼ teaspoon parsley flakes, if desired).
Bake for 30 minutes at 350℉ (175℃) until the eggs are completely cooked, allow to cool for 5 minutes before removing from the muffin tin. Once cooled, use a butter knife to clear around the edges and pop each ham egg cup out.
Notes
*Fantastic stir-ins would be bacon, green onion or chives, diced tomatoes, spinach, peppers, broccoli, cauliflower, hashbrowns or small cubed potato chunks.**If you have silicone muffin cups, these can also be microwaved for 60-90 seconds for a super fast breakfast!!
Storing & Freezing Your Ham Egg Cups
Store the baked ham egg cups in an air tight container in the refrigerator (once fully cooled). They will last for 3-4 days but are best when used within 2-3 days.The cheesy ham cups can be wrapped individually in plastic cling film, then stored in a freezer storage bag. They are best used within 1 month of freezing.To reheat your ham and egg cups, heat in the microwave for 30-60 seconds (if refrigerated or thawed) and 2-3 minutes (if frozen).