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A plate of perfectly baked ham and egg cups, garnished with fresh herbs. A great example of a healthy, make-ahead breakfast.

Ham and Egg Cups: The Easiest, Tastiest Breakfast

These quick and easy Ham and Egg Cups are the perfect make-ahead breakfast! Packed with protein and savory flavor from ham, eggs, and cheese, these low-carb breakfast muffins are ready in under 30 minutes for a grab-and-go meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 12 slices thinly sliced deli ham Black Forest or Virginia ham work well
  • 8 large eggs
  • 1 cup shredded cheddar cheese divided
  • 1/4 cup milk or heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp fresh chives finely chopped

Equipment

  • 1 12-Cup Muffin Tin
  • 1 Mixing Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with non-stick cooking spray.
  2. Press one slice of deli ham into each muffin cup, pressing it against the bottom and up the sides to form a cup.
  3. Sprinkle half of the shredded cheese evenly into the bottom of the ham cups.
  4. In a medium bowl, whisk the eggs, milk, salt, pepper, and garlic powder until well combined.
  5. Carefully pour the egg mixture into each ham cup, filling them about 3/4 full.
  6. Top with the remaining cheese and fresh chives. Bake for 15-20 minutes, or until the eggs are set.
  7. Let the cups cool in the tin for 5 minutes before removing. Serve warm.

Notes

Storage: Store cooled ham and egg cups in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheating: Microwave for 30-60 seconds or bake at 350°F (175°C) until heated through.