Ham and Eggs Cups
Ham and Eggs Cups are the perfect portable breakfast! Easy baked ham cups filled with sharp cheddar cheese and scrambled eggs.
A few weeks ago, I included these handy ham and egg cups as a breakfast idea in one of the weekly meal plans posts.
It reminded me how long it has been since we’ve had them for breakfast around here! With that, I decided to re-shoot them and give another share to you guys.
These little cups are awesome!
Here is a breakdown:
- Start with a slice of deli-style ham. Any type will work fine. Regular, honey, or whatever you wish. Be sure to spray your muffin pan first, then, line the bottom of the pan with a slice of ham.
- In a skillet, scramble the eggs to your desired consistency. If you don’t want to scramble your eggs, you can carefully crack an egg right into the ham cup instead. However, your cooking time will be a bit longer by a few minutes.
- Top eggs with shredded cheese and black pepper. Usually, I top these with a sharp cheddar, but, mozzarella, Swiss or taco blend also taste great too.
A slice of ham that is filled with scrambled eggs and cheese..all baked up in nice, portable, breakfast.
These Ham and Eggs Cups can be made to your preference ( consistency of eggs, cheese, etc) and are great to make, then, toss in the freezer. When you are ready for them, just heat in the microwave for a few seconds and they are ready to go.
Easy peasy 🙌
Ham and Eggs Cups
Ingredients
- 6 slices deli-style ham
- 6 eggs
- ½ cup shredded cheddar cheese
- black pepper to taste preference
Instructions
- Preheat oven to 375 degrees. Spray muffin tin pan with non stick cooking spray.
- Line bottom of of muffin tin with individual slices of ham.
- In a skillet, scramble 6 eggs as desired. Scoop scrambled eggs evenly on top of each slice of ham.
- Sprinkle with cheddar cheese and black pepper.
- Bake 10-12 minutes or until cheese is melted and ham is baked.
Nutrition
Hi Erin,
What a great idea especially for a school morning when everyone is in a hurry. It looks delicious. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Very clever.
What a fun idea! Thanks for linking up at Foodie Friends Friday!
Thank you everyone and thanks for hosting Miz Helen & Lindsey 🙂
Carole- I linked up! Thanks for letting me know.
Thanks for linking this in. Cheers
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
Made these this morning, they were easy and delicious!!! Will definitely be making again!
So glad you enjoyed them Leah! Thanks for letting me know. 🙂
Looking for Keto fun recipes. This is an interesting one & I’ll try it. But why list the carbs in mg units & not grams? Instead of 243 mg it is .243 grams of carbs. Right?
Wondering if you used a traditional 12 c muffin pan or if you used a larger cup size pan?
Hi Jess- I used a regular 12 count muffin pan.
Can u freeze these say if I make batches?
Thank you
If I wished to put the eggs in the ham cup raw and bake them until done how much time would you recommend adding to the cook time?