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Ham and Cheese Baked Egg Cups

Liz DellaCroce Avatar

LIZ DELLA CROCE

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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! 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.

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 Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Serves12 muffins
CourseBreakfast
Calories108

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
 

  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: 108kcalCarbohydrates: 1.2gProtein: 10.4gFat: 5.9gSaturated Fat: 2.1gPolyunsaturated Fat: 3.8gCholesterol: 190mgSodium: 188mgFiber: 0.1gSugar: 0.1g

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4.27 from 112 votes (97 ratings without comment)

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94 responses to “Ham and Cheese Baked Egg Cups”

  1. 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!

  2. 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!

  3. 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!

  4. 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.

  5. 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!!

  6. 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? ;-)

  7. 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!?!

  8. 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!

  9. 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!!

  10. Gaby Avatar
    Gaby

    This is such a fabulous breakfast!