Ham and Cheese Egg Cups for Easy, Flavor-Packed Mornings

These Ham and Cheese Egg Cups are a delicious, protein-packed breakfast that fits into busy mornings perfectly.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 4 cups

Course: Breakfast

Cuisine: American

Calories: 166

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Egg Mixture

6 large Eggs Use fresh eggs for the best flavor.
1/2 teaspoon Kosher Salt Feel free to swap with regular table salt if needed.
1/4 teaspoon Freshly Ground Black Pepper Omit if you prefer a milder taste.

For the Base

8 slices Ham Can substitute with turkey or chicken ham.
1 spray Cooking Spray Olive oil spray makes for a great alternative.

For the Topping

1 cup Shredded Cheddar Experiment with mozzarella or pepper jack.
2 tablespoons Finely Chopped Fresh Parsley Chives or green onions work well too.

Equipment

Muffin tin
Mixing bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly spray a muffin tin with cooking spray.
In a medium mixing bowl, whisk together the large eggs, kosher salt, and black pepper until well combined.
Shape slices of ham in the muffin tin to line the bottom and sides of the cups.
Pour the egg mixture into each ham-lined cup until about three-quarters full.
Sprinkle shredded cheddar over the top of each filled cup.
Bake in the preheated oven for 15-20 minutes until the eggs are set and lightly golden.
Remove from oven and let cool for 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 166kcalCarbohydrates: 2gProtein: 15gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 225mgSodium: 600mgPotassium: 200mgSugar: 1gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 4 days in the fridge. Freeze individually wrapped for up to 3 months.

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