Ham-Wrapped Baked Egg Cups
There were plenty of busy mornings when the refrigerator seemed almost empty, and these baked ham and egg cups ended up being the perfect breakfast solution. Made with only a few simple ingredients, they bake up warm, cheesy, and filling every time. The ham crisps beautifully around the edges while the eggs stay soft and fluffy in the middle.
They’re quick enough for hectic weekdays but also look great served at brunch. High in protein, low in carbs, and prepared in a single pan, this is one of those easy recipes you’ll remember after making it once.
✨ Baked Eggs in Ham Cups ✨
Ingredients
• 12 slices deli ham
• 12 large eggs
• 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
• 1 tbsp butter or oil, for greasing the pan
Instructions
1️⃣ Prepare the Muffin Tin
Preheat the oven to 375°F (190°C). Lightly coat a 12-cup muffin pan with butter or oil.
2️⃣ Form the Ham Cups
Press one slice of ham into each muffin cup, creating small bowl shapes.
3️⃣ Add the Eggs
Crack an egg into each ham-lined cup. For firmer yolks, lightly pierce the yolk before baking.
4️⃣ Add Cheese
Sprinkle the shredded cheese evenly over the tops.
5️⃣ Bake
Bake for 12–15 minutes, or until the egg whites are fully set and the ham edges are crisp. Leave them in a few extra minutes if you prefer firmer eggs.
6️⃣ Serve Warm
Allow the cups to cool for several minutes before removing them from the pan. Serve warm and enjoy.
🧊 Leftovers can be refrigerated for up to 3 days. Reheat in the oven or toaster oven to keep the best texture.
