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.
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.
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?
How long should egg cups be reheated for?
Can you put eggs in paper muffin cups?
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
Eat It, Like it, Share It!
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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!
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Ham and Cheese Baked Egg Cups
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:
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