Ham and cheese baked egg cups are the ideal, protein-packed low carb breakfast that can be made ahead in a muffin tin and quickly reheated on busy weekday mornings.
With school starting back up, 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 gredients, these baked egg cups are a no-brainer for you and your family!
- 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
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.
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).
- 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.
More Easy Breakfasts
- Make-Ahead Fruit and Yogurt Parfaits
- Almond Flour Berry Muffins
- Asparagus and Goat Cheese Frittata
- Overnight Mixed Berry French Toast Bake
- Make-Ahead Smoothie Freezer Bags
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
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.
Ham and Cheese Baked Egg Cups
- 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
- Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicone pan.
- In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the Canadian bacon, scallions and salt/pepper to taste.
- Divide egg mixture evenly between 12 muffin tins (about 1/3 cup each) then sprinkle evenly with sharp cheddar.
- Bake until eggs are set, 25-30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.
Going to try this as soon as I can. Sounds perfect. Thanks
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.
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.