Go Back

Ham Cheese Egg Cups

Portable breakfast gems with golden, fluffy texture and satisfying protein-packed bite, perfect for busy weekdays or lazy weekend brunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 12
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 12 slices thin slices deli ham
  • 12 large eggs
  • 1 cup shredded cheddar cheese
  • 1/4 cup milk
  • 2 tablespoons fresh chives, chopped
  • Salt and pepper to taste
  • Cooking spray or butter for greasing

Method
 

  1. Preheat oven to 375°F and generously grease a 12-cup muffin tin.
  2. Gently press one ham slice into each muffin cup, creating a natural bowl shape.
  3. Whisk eggs, milk, salt, and pepper in a large bowl until completely combined.
  4. Fold in most of the cheese and all the chives, reserving some cheese for topping.
  5. Pour egg mixture evenly into ham-lined cups, filling about 3/4 full. Sprinkle remaining cheese on top.
  6. Bake 12-15 minutes until eggs are set and lightly golden. They should spring back when gently touched.
  7. Let cool 2-3 minutes before removing from pan.

Notes

Store leftover egg cups in the refrigerator for up to 4 days or freeze for 2 months. Reheat gently in the microwave for 30-45 seconds or warm in a 350°F oven for best texture. Avoid overfilling cups, skipping the greasing step, using thick ham slices, and overbaking. Look for lightly golden tops that spring back when gently touched.