Ham and Cheese Baked Egg Cups

4.27 stars average

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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.

Liz cutting ham and cheese baked egg cups.

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!

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

Spraying muffin tin with baking spray

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

Cutting ham

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

Cracking eggs into bowl

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

Whisking milk into eggs

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

adding scallion to egg

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

Pouring egg mixture into muffin tin

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

Sprinkling cheese on top of egg cups

Finish by sprinkling each cup with shredded cheese.

Baked ham and cheese egg cups

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.

Ham and cheese baked egg cups 2

Ham and Cheese Baked Egg Cups

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: 5 minutes
COOK: 30 minutes
TOTAL: 35 minutes
Pin
Servings12 muffins

Recipe Video

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

Instructions
 

  • 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.

Comment

Nutrition

Calories: 108kcalCarbohydrates: 1.2gProtein: 10.4gFat: 5.9gSaturated Fat: 2.1gPolyunsaturated Fat: 3.8gCholesterol: 190mgSodium: 188mgFiber: 0.1gSugar: 0.1g
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94 responses to “Ham and Cheese Baked Egg Cups”

  1. 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!!!

  2. Carolyn Avatar
    Carolyn

    Yum! Sharing today on FB!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much for the Facebook love!!

  3. 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!

  4. 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!!

  5. 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. ;)

  6. 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

  7. 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!

  8. 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!!! :)

  9. 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!!

  10. 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!!