All of your breakfast favorites are in this fun cheesy Ham Egg Cups! These are so quick and easy to make and fun for kids too!! Just add everything in layers (ham, cheese, eggs) and let these breakfast cups bake in the oven.
Preheat oven to 350 degrees F (175 degrees C) and butter or coat a muffin pan with non-stick cooking spray.
Place ham slices in the muffin pan, making a cup or basket shape. You may have to fold the ham slice a bit on the sides.
Use your favorite cheese and stuff some down inside a ‘basket’ made out of a ham slice (you may have to fold it a bit) and placed 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 paprika (top with optional parsley, if desired).
Bake for 30 minutes at 350 degrees F (175 degrees C) 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.
*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).