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Ham and Cheese Baked Egg Cups

Liz DellaCroce Avatar

LIZ DELLA CROCE

Updated:


Ham and cheese baked egg cups are the ideal, protein-packed low carb breakfast recipe that can be made ahead in a muffin tin and quickly reheated on busy weekday mornings.

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prep time5 minutes

With two busy kids in school, it’s safe to say that our mornings are a little hectic. While many mornings I start my day with a smoothie, these make-ahead Ham and Cheese Baked Egg Cups have been a total game-changer when it comes to having something healthy and delicious ready for my kids and husband. Versatile and quick, with healthy and balanced ingredients, these baked egg cups are a no-brainer for you and your family! Pro-tip, I love making these after holidays or family gatherings when I have leftover ham!

Ingredients

  • Eggs: A great way to get protein in the morning, they are also chalk full of other vitamins and minerals.
  • Milk: I used whole milk for the added fat content, but you could use whatever you have.
  • Ham: I used canadian bacon, but you could use leftover baked ham, sliced deli meat, or whatever else you have on hand!
  • Scallions: Also called green onions, they add a fresh, bright flavor to the eggs.
  • Cheese: Sharp cheddar cheese adds great salty, pungent, and (big surprise) sharp flavor to the eggs. But again, any cheese you have would add to the flavor of the dish.

How to make Ham and Cheese Baked Egg Cups

Prepare for your Ham and Cheese Baked Egg Cups by preheating your oven to 350 and spraying your muffin tin with cooking spray.

Then cut your ham into small, bite-sized pieces, and mince your scallions.

Next in a large bowl, carefully crack your dozen eggs.

Beat your eggs with a whisk, and slowly stir in your milk. Season with a pinch of salt and pepper.

Then add in the minced scallions and diced ham. Stir to make sure it’s evenly incorporated.

Then using a ladle or measuring cup, evenly distribute the egg mixture into your muffin tin.

Finish by sprinkling each cup with shredded cheese.

Bake your egg cups for about 25-30 minutes, or until eggs are set.

Ham and cheese baked egg cups garnished with scallions.

Remove from the oven and let cool before removing from the muffin pan. Then store for easy breakfasts later, or garnish with additional scallions to enjoy right away!

Switch It Up

  • Make it vegetarian. Take the ham out of the equation, and this becomes vegetarian (though not vegan).
  • Switch the ham. Canadian bacon is great, but bacon bits or sliced luncheon meat both work great as well.
  • Change up the vegetables. Throw in whatever you have! Corn, spinach, and bell peppers are other options I’ve tried.

Frequently Asked Questions:

How long do egg cups keep for?

If saving to eat later in the week, let cool completely before storing in an airtight container. These egg cups will keep in the fridge for up to 5 days.

How long should egg cups be reheated for?

Reheat in the microwave for 60 seconds if refrigerated, 2-3 minutes if frozen.

Can you put eggs in paper muffin cups?

Yes you can! I would still spray the pan with cooking spray though.

Ham and cheese baked egg cups.

More Easy Breakfasts

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Liz enjoying ham and cheese baked egg cups.

Get creative and make these your own! These Ham and Cheese Baked Egg Cups are a great way to use up veggies, or let your kids customize what they like!

Your fork is waiting.

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Ham and Cheese Baked Egg Cups?

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Ham and Cheese Baked Egg Cups

Liz Della Croce
4.27 stars average
Ham and cheese baked egg cups are the ideal, protein-packed breakfast that can be made ahead in a muffin tin and quickly reheated on busy weekday mornings.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
CourseBreakfast
Serves12 muffins

Ingredients
 
 

  • 1 dozen large eggs
  • ½ cup whole milk
  • 6 slices Candian bacon diced
  • ¼ cup minced scallions
  • 4 ounces shredded sharp cheddar cheese low fat
  • salt and pepper to taste

Video

Instructions
 

  1. Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicone pan.
  2. In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the Canadian bacon, scallions and salt/pepper to taste.
  3. Divide egg mixture evenly between 12 muffin tins (about 1/3 cup each) then sprinkle evenly with sharp cheddar.
  4. Bake until eggs are set, 25-30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.

Nutrition

Calories: 108kcal | Carbohydrates: 1.2g | Protein: 10.4g | Fat: 5.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 3.8g | Cholesterol: 190mg | Sodium: 188mg | Fiber: 0.1g | Sugar: 0.1g

Have you tried my


Ham and Cheese Baked Egg Cups?

Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.

We love hearing from you! This helps us continue to provide free, high-quality recipes.


4.27 from 112 votes (97 ratings without comment)

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94 responses to “Ham and Cheese Baked Egg Cups”

  1. Corry Oosterhouse Avatar
    Corry Oosterhouse

    This looks SO good, Liz!! I’m adding another dozen eggs to my grocery list so I can make it! Good thing Meijer lowered the price of eggs!!🥰. Congratulations again on your 13 years of helping us stay healthy! Along with Weight Watchers, your healthy recipes and God’s Grace I’ve beat cancer for the second time! The first time was in ‘08 and then again in 2020! I am so blessed!! 💜❤️💚

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Congrats on beating cancer twice! I’m glad you enjoy the recipes!

  2. I'm Joyce Carter Avatar
    I’m Joyce Carter

    Going to try this as soon as I can. Sounds perfect. Thanks

  3. Julia Avatar
    Julia

    This as written is lacking a fat source (thus sticking to vessel) and something to bind them.I Halved the recipe, and they were not very appealing.

    I made a second batch in silicone cupcake molds, with 5 eggs, heavy whipping cream (for the fat), 1/2 tap baking powder (for rise) and 1/8c Bisquick so the egg cup to hold together. Also ham and cheese. Topped with “everything but the bagel” seasoning.

    THIS was very good. Not true to original recipe though.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I don’t know if you somehow missed the milk the first time you made them, but the whole milk acts as that fat source! However I’m glad you enjoyed them made with whipping cream instead.

  4. Mary Avatar
    Mary

    Made them without milk and they were AMAZING!

  5. Stacey Avatar
    Stacey

    I made these for my daughter’s grad party and they were a huge hit!!! I experimented with different tricks for getting them out of the pan. Parchment paper muffin liners were perfect and came out flawlessly.
    I also tried other ingredients – broccoli and bacos (fake bacon bits). Easy!
    Thanks for an awesome recipe and my new go to easy breakfast at home or for groups.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Love the idea of broccoli and bacon!!

    2. Jennifer Avatar
      Jennifer

      How did that work for your grad party? How far ahead did you make these?
      Did you reheat mass amounts in the oven?

  6. Kellie Avatar
    Kellie

    Mine stuck to the pan really bad even with spraying. Any tips?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hmm is it a non-stick pan? That always helps too!

  7. Elizabeth Avatar
    Elizabeth

    Can you use semi skimmed milk or do you have to use whole milk??

  8. Elizabeth Avatar
    Elizabeth

    Can you use semi skimmed milk instead of whole??

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes absolutely!!

  9. Cynthia Jordan Avatar
    Cynthia Jordan

    Hi, I want to make these but I only have light tan colored stoneware muffin tin. Do I cook at a lower heat for longer or do any modification with the temp and cooking time? Could I grease the stoneware with butter or avocado oil cooking spray? Thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Same cook time I believe! Maybe try a few minutes less then cook until firm on top?

  10. Sue Avatar
    Sue

    I am making these for a Bridal Shower Brunch…can I make them the night before and ‘re-heat’ in the oven the morning of the shower?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes definitely!!!

  11. Jenn Avatar
    Jenn

    This recipe is fantastic! I’ve been making these for a while now!!
    Just recently, I’ve had them still taste great but not come out of the tub well – breaking a part and such! Any tips or suggestions?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh interesting. Are you spraying the pan?

  12. Carolyn Avatar
    Carolyn

    How many of the egg muffins is one serving?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      One :)

      1. Bonnie Avatar
        Bonnie

        Question:
        The directions say to top the cups with the cheese, yet the video shows adding the cheese to the egg mixture and pouring it into muffin cups. Which is better?

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Both are the same. :)

    2. Gisele Chartrand Avatar
      Gisele Chartrand

      I tweek it a bit. Put some ham and left over cooked chicken added some cinnamon. I don’t use salt when I cook only when I bake. It turned out pretty good.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Oooo that sounds so good!

  13. whitney Avatar
    whitney

    I had leftover ham from Easter and wanted to make egg cups. Found your recipe, doubled to freeze some, and they are delicious—thank you! ????

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh perfect I’m so glad!!

  14. carina Avatar
    carina

    It’s excellent, but makes WAY MORE than 12 cups. I got 12 very large cups with 4 eggs. I’ll be shocked to see how many cups a full 12 eggs makes.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Ahhh did you use large eggs?

  15. Kaydawn Avatar
    Kaydawn

    Can this be used with fat free milk?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      YES!

  16. morris Avatar
    morris

    Are the nutritional facts based on the smaller muffin tins or the larger one?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Regular!

  17. Maureen Avatar
    Maureen

    I wanted to make these right away and didn’t have Canadian bacon, so I used DeliSelect ham and they turned out ok.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh what a great swap out! So glad you enjoyed them!

  18. Megan @ Skinny Fitalicious Avatar
    Megan @ Skinny Fitalicious

    Can never say no to a good egg muffin for breakfast. Protein!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I mean honestly! :)

  19. Aimee Avatar
    Aimee

    Hello! Just wondering if the calorie count is for one or
    two egg muffins?
    I can’t wait to try!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      It’s for two! :)

      1. Rebekah Avatar
        Rebekah

        Isn’t one egg 78 calories itself? Am I misunderstanding that each cup has one egg? I’m trying either way!! ????

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          It depends on the egg, the organic eggs I had for breakfast today just had 60 but some have 70. I’ve never seen an egg with 78 calories though. :) Are you using large?

          1. Rebekah Avatar
            Rebekah

            Yes, I scanned the bar code with an app and they came up 70… not sure where I got the 78. But still puts two muffins over 140 if there’s one egg in each… do/could you make more than 12 with the dozen eggs?

          2. Liz DellaCroce Avatar
            Liz DellaCroce

            Just use 10 eggs. :)

  20. julie lindberg Avatar
    julie lindberg

    Do you really have to pre-cook the veggies? It seems like they would cook enough in 25-30 minutes.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You know I’ve never tried it other wise – if you do, please report back!

  21. Charlotte Moore Avatar
    Charlotte Moore

    I have made these using ham, cheese, salt, and pepper. Then made them using sausage. I don’t use any peppers or onions since my husband eats very early. I let them cool then wrap 2 together and put in fridge. All he has to do is microwave and fix toast or warm a biscuit. He has really enjoyed having these.
    I froze a few to see how it works. I took 4 out of the freezer last night and he ate them the morning. Not sure how they were but they looked fine last night. I also made a dozen and took to a family with some other foods that had sickness.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed these Charlotte! So nice of you to gift them to others as well!

    2. kate roselund Avatar
      kate roselund

      Bringing these to friends or neighbors who are ill or in crisis is a great idea!! Keeps a healthy breakfast or snack available. I know from experience there are only so many pans of lasagna you can fit in the freezer!

  22. lori Avatar
    lori

    I’m dairy free. Think would still be good with just the whole eggs, ham, and the Daiya cheddar? We don’t use milk to make our scrambled eggs any longer, either. Thoughts?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes that would work!

    2. lara Avatar
      lara

      i use unsweetened cashew milk in place of dairy in cooking. it has body but no undesirable flavor. also makes great gravy

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Great idea! Water works too and then you don’t have the calories of cashew milk. :)

  23. Kristi Rimkus Avatar
    Kristi Rimkus

    I saw this recipe over on Google+ and had to stop by. I love these mini egg cups. They offer perfect portion control for us weight watching folks.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad you said hi!! Yes I’m working on the last 10 pounds so egg cups have been hugely helpful!

  24. Ashley Avatar
    Ashley

    How long will these stay good in the fridge? freezer? I really want to make them for my 13 month old- I’d like to make a batch on Sunday and eat them throughout the week. Mornings are hectic.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That’s what I do for my 10 month old! They will last 5 days!

  25. Scott Silverman Avatar
    Scott Silverman

    . you think these would work with egg whites or egg beaters?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Absolutely!!! Although I’m a huge fan of whole eggs because the yolk has so many nutrients!

  26. Sally T. Avatar
    Sally T.

    Thanks for sharing this recipe,Liz
    I am going to make these today~Yum.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Let me know how you like them Sally!

  27. Kirsten Avatar
    Kirsten

    Liz,
    What a great idea–my proteinaholic teens would be all over this for breakfast. It looks in the photo like you’ve also got a slightly larger muffin pan in addition to the standard 12 whole one. I have one like that, 6 openings, and it’s perfect for molten chocolate lava cakes as well as a more generous savory breakfast.
    Thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes I have these larger silicon pans that are PERFECT for these!!! I bet your sons would love this!! PS: Now I want cake.

  28. Charlotte Moore Avatar
    Charlotte Moore

    I just baked a ham. I need to do some of these for my husband. I am not an egg person but he would love this.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      This is ideal for a leftover ham!!

  29. Amelia @ EatingMadeEasy Avatar
    Amelia @ EatingMadeEasy

    Love your “hot & healthy” goal!! Haaaaaa!!!! This is awesome :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      It’s important to have goals righT? ;-)

  30. Amy @Very Culinary Avatar
    Amy @Very Culinary

    I remember when I was pregnant with #2, everyone said “1 is 1. But 2 is liked having 10. It’s that hard.” Some pep talk, huh? HA. LOVE these egg muffins!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      hahaha Seriously!! Why do people give those pep talks!?!

  31. julia Avatar
    julia

    You are so right–mornings are a challenge with a 2 year old and a newborn! I love that I can make these ahead of time and have them waiting for my husband to heat up and they are healthy. Great recipe!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Heck yes!! I’m with you!

  32. Alyssa (Everyday Maven) Avatar
    Alyssa (Everyday Maven)

    We make something similar (in a lasagna pan) every weekend and cut into squares. It is such a time saver for my husband on work days!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That’s such a great idea to use a big pan!!

  33. Gaby Avatar
    Gaby

    This is such a fabulous breakfast!

  34. Amanda @ Once Upon a Recipe Avatar
    Amanda @ Once Upon a Recipe

    Thank you for sharing this recipe Liz! These little egg cups would be perfect for me for breakfast in the morning. I can’t wait to try them – I’d probably add spinach and feta!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Let me know what you think!!!

  35. Carolyn Avatar
    Carolyn

    Yum! Sharing today on FB!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much for the Facebook love!!

  36. Sharon Avatar
    Sharon

    These look great! I have a busy morning and this is a great way to get in breakfast on the go!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you Sharon! Enjoy!

  37. Lauren @ Climbing Grier Mountain Avatar
    Lauren @ Climbing Grier Mountain

    This is why I love you! Simple and delicious breakfasts are my kind of jam!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Simple and delish is my motto!!

  38. Meagan @ A Zesty Bite Avatar
    Meagan @ A Zesty Bite

    I understand how those hectic morning ares with kids. This is an easy and quick recipe that is full of flavor.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’ve been told mornings never get less hectic. ;)

  39. Ali | Gimme Some Oven Avatar
    Ali | Gimme Some Oven

    Ooooh…I just made egg muffins this weekend!! These look fantastic, and Canadian bacon is one of my all-time favs.

    And, um, of COURSE you are hot and healthy. :D

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I love that you made them too!! I can’t quit Canadian bacon!! Love, Hot and Healthy Holly

  40. Jenna Avatar
    Jenna

    Yeah mornings can be so hectic around my house too. These look like the perfect way to start the day!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you try them sometime Jenna!

  41. Taylor @ Food Faith Fitness Avatar
    Taylor @ Food Faith Fitness

    Egg cups are the GREATEST ever for quick breakfast or snacks! Love that you’re reppin’ my Canadian roots with the bacon ;) Pinned!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh cool I didn’t know you were Canadian!!! :)

  42. Kim | Just For Clicks Avatar
    Kim | Just For Clicks

    I struggle in the mornings — my kiddos have to be out the door SO early. So breakfast is tricky. LOVE finding healthy make-ahead options. Pinning this to try this week! PS ~ Really admire your healthy eating/exercise…. I have GOT to get back on track. Have a great start to the week!!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I am obsessed with make ahead these days!!! Thank you so much for your sweet words. I’m trying my best!!

  43. Maryea {happy healthy mama} Avatar
    Maryea {happy healthy mama}

    I would make the veggie one for sure!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I love it wish the chard!!