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Necessity really is the mother of invention! This recipe came about one day when I didn’t have enough bacon to make my bacon and egg breakfast muffins. I had some nitrate-free ham in the fridge and I figured since ham and eggs are delicious together, it was worth a try.
I’m so glad I decided to try it out, because these were so tasty and easy to make. (They were so simple, in fact, that the second time I let the kids make them!)
Easy Ham and Egg Breakfast Cups
These ham and egg breakfast cups have become a regular at our house, especially on busy mornings when we don’t have a lot of time to spend on cooking or cleaning up. Added perk, they’re portable! (Note: Make sure they are cooked until firm if transporting. I definitely do not recommend runny eggs in the car!)
To make these ham and egg cups, line each hole of the muffin tin with a couple pieces of ham. Crack an egg into each hole… this is the part my kids think is fun! (They knew how from my favorite Kids Can Cook course, but this video on how to crack eggs also helps.)
Add sprinkle of salt and a dash of pepper and they are ready to slide into the oven.
Pro tip: Don’t worry if the ham hangs over the edges quite a bit. It will shrink considerably as it cooks.
Customizing Your Breakfast Cups
The breakfast cups don’t take long at all to cook, so set a timer!
- If you like your eggs soft-set, cook them for about 8-10 minutes.
- If you like them a little firmer, cook them for 10-15 minutes.
Also, if you prefer the texture of scrambled eggs, you can whisk the eggs in a bowl with some salt and pepper before pouring them into the ham-lined muffin tin compartments.
Like all egg recipes, these are delicious with all kinds of toppings: green onion, feta, salsa, caramelized onion, dill… the sky’s the limit! Just add a dollop or sprinkle or dash of whatever suits your fancy after the breakfast cups come out of the oven.
Note when adding cheese: Layer it over the ham and under the egg for the best results.
Ham & Egg Breakfast Cups Recipe
Easy breakfast cups with a ham bowl and protein packed eggs made in a muffin tin.
Preheat the oven to 400°F.
Line each compartment of a regular muffin tin with two slices of ham.
If using, sprinkle one teaspoon of cheese into each compartment on top of the ham.
Crack one egg into each compartment.
Sprinkle each with salt and pepper.
Bake for 10-12 minutes, depending on how firm you like the yolks to be. If you prefer soft or runny yolks, cook 8-9 minutes.
Top with green onions, feta, or other desired toppings and enjoy.
The topping possibilities are endless! Try green onions, feta, salsa, or caramelized onions and bell pepper.
Serving: 1g | Calories: 199kcal | Carbohydrates: 1g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 727mg | Potassium: 221mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 29mg | Iron: 1mg
Maybe I’ll try these next with the filling for my spinach quiche!
What is your favorite on-the-go breakfast? Any unhealthy options you wish there was a healthy version of? Share below!