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Home Recipe Index 6 Ingredients or Less

Baked Ham and Egg Cups

5 /5
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By: Rachel TiemeyerPosted: 10/21/21Updated: 1/17/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Ham and Egg Cups might just blow your mind. They did mine. With only three main ingredients, this high-protein dish could be one of the easiest breakfast, lunch, or dinner recipes ever.

ham and cheese egg cups on a white serving platter with sliced green onions on top this …


 
Table of Contents
  • Why You’ll Love this Recipe
  • Ingredients Needed
  • Step-by-Step Instructions
  • Can You Freeze Egg Cups?
  • Other Ingredient Add-In Ideas
  • How to Serve Baked Ham and Egg Cups
  • More Egg Recipes You’ll Love
  • Baked Ham and Egg Cups

Why You’ll Love this Recipe

I’ll be honest. When I first tested this Ham and Egg Cups recipe, I thought for sure it’d be a flop. I mean…just 3 ingredients? That’s gonna be boring. And, would they freeze for later? Ah, heck nah.

Well, I was dead wrong. Ham and Egg Cups proved to be a true winner around our Thriving Home team’s homes. Whitney Reist, our food photographer (and trained chef), said her husband loved them.

With that being said, I hereby introduce you to one of our favorite 3-ingredient recipes ever…Baked Ham and Egg Cups.

P.S. If you like simple recipes like this, you will also love our 4-Ingredient Breakfast Quesadilla or 5-Ingredient Breakfast Egg Muffins recipe.

Ingredients Needed

Here are all the ingredients you need to make Baked Egg Cups:

ingredients for baked egg cups, including eggs, ham, and cheese
  • Cooking spray
  • Deli sliced ham (I look for uncured ham. I don’t recommend using honey ham for this one.)
  • Eggs
  • Shredded cheddar cheese

Although similar to our Breakfast Casserole Muffins and Savory Breakfast Muffins, these were faster, gluten free, and required fewer ingredients.

ham and cheese egg cups on a white serving platter with sliced green onions on top

Step-by-Step Instructions

1) Preheat oven to 375°F. Spray a muffin tin generously with cooking spray.  Line each muffin cup with a slice of ham (or two slices, if they are small) to form the cup that the egg will rest in.

ham slices in a muffin tin

2) Crack and add one egg to each slice of ham.  (Note: If you prefer scrambled eggs, you can whisk the eggs with a little milk in a glass measuring cup with spout and then pour the mixture evenly into the muffin cups.)

ham slices and cracked eggs in individual muffin cups

3) Then top each egg with a little bit of shredded cheddar cheese.

ham, egg, and shredded cheddar cheese in individual muffin tins

Btw, this is a great recipe for a kid to help with. My daughter used to love helping me make these when she was little. Awww, I miss those preschool years!

child helping put cheese in a muffin tine

4) Lastly, bake for 15-17 minutes. If you use a metal muffin tin, it will take about 15 minutes. If you use a silicone muffin tin, it will take a little longer.

overhead shot of baked egg muffins in metal muffin tin

Can You Freeze Egg Cups?

Similar to our Spinach and Bacon Quiche recipe, this egg recipe actually freeze better than we thought they would! I froze a whole batch of fully cooked and cooled ones and ate on them for a few weeks. The texture wasn’t altered much, if any at all.

To freeze the egg cups, place them in a freezer bag in a single layer, squeeze out as much air as possible and seal, and then freeze flat.

fully cooked ham and egg cups in a freezer bag

When you’re ready to eat them, it’s best to defrost them in the refrigerator overnight, if you have time. If not, use the defrost setting on the microwave. Then, warm them up in 20-second increments in the microwave. Don’t overcook them!

Other Ingredient Add-In Ideas

While our team really enjoyed this 3-ingredient recipe “as is”, you can definitely add other ingredients for more nutrition or flavor. Here are a few ideas of ingredients to sprinkle on top of the egg before adding the cheese:

  • Baby spinach, finely chopped (Or use it in our 10-minute Spinach Frittata instead.)
  • Bacon, fully cooked and crumbled
  • Bell pepper and onions, diced and sautéed (or you can cook these in the microwave with a little oil until softened, 4-5 minutes)
  • Chives, finely chopped
  • Fresh herbs like parsley, basil, thyme, or oregano, finely chopped

How to Serve Baked Ham and Egg Cups

While these are tasty warm (or even cold) on their own, you can also serve them on a toasted English muffin perhaps with some hot sauce on top. Or, if you’re my daughter, you’ll add ketchup on top. 😉

egg, ham, and cheese on a toasted English muffin with hot sauce on top and fruit salad on the side

Some side dishes that go well with these Eggs Cups include:

  • Any of our 7 Smoothie recipes
  • Classic Fruit Salad (i.e. a mix of cantaloupe, grapes, strawberries, etc)
  • Homemade Cinnamon Rolls
  • Oatmeal Pancakes or Pumpkin Pancakes
  • A light salad like our Strawberry Fields Salad with Lemon Vinaigrette

More Egg Recipes You’ll Love

savory breakfast muffins with sausage.

Savory Breakfast Muffins

Egg in a hole on a plate with fruit.

Egg in a Hole

Breakfast casserole muffins on a white serving platter.

5-Ingredient Breakfast Egg Muffins

Mini egg bites in a silicone muffin pan,

Cheddar Chive Egg Bites

Load up on eggs, ham, and cheese and pop these puppies in the oven soon. You’ll be so happy to have Ham and Egg Cups on hand for busy mornings or quick lunches.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

ham and cheese egg cups on a white serving platter with sliced green onions on top
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Baked Ham and Egg Cups

With only three main ingredients, Ham and Egg Cups are one of the simplest breakfast recipes you can find. They are like perfect, mini, individual egg casseroles. 

Yield: 12 egg cups 1x
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
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Ingredients

  • Cooking spray
  • 12 large slices (or 24 small slices) deli ham (look for uncured, all-natural ham; avoid the honey ham for this recipe)
  • 12 large eggs
  • 1 1/2 cups shredded cheddar cheese

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Preheat oven to 375°F. Spray a muffin tin with cooking spray.
  2. Line each muffin cup with 1-2 slices of ham.
  3. Crack one egg into each muffin cup. (Optional: You can also scramble the eggs with a splash of milk in a  separate bowl before adding to the muffin tins, if you prefer scrambled eggs.)
  4. Top each egg with 2 tablespoons of cheese.
  5. Bake for 15-17 minutes, until the egg is set in the middle. Let cool slightly and enjoy!

Freeze For Later: Bake the Ham and Egg Cups as directed in recipe and let cool completely. Then, place them in a gallon-sized freezer bag or container in a single layer, squeeze out any air, seal, and freeze flat.

Prepare From Frozen: Thaw overnight in the refrigerator or pop in the microwave for a quick defrost. Then, warm in the microwave in 20-second increments until warmed through.

© Author: Rachel Tiemeyer
Cuisine: American Method: Baked

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overhead shot of baked egg cups in a silicone muffin pan
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Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. Lindy Schneider says

    Posted on 2/9/25 at 2:01 pm

    Absolutely love this easy recipe! I scramble the eggs first. It tastes like a tiny quiche. Next time I am going to put some imitation crab meat in it!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 2/10/25 at 10:16 am

      Ooh that sounds delicious Lindy! I always scramble the eggs too. I know others who love it without doing it. So nice to have a recipe that works for different preferences. Thanks for leaving a review!

      Reply
  2. Carla says

    Posted on 9/11/24 at 2:11 pm

    I made these for my granddaughters and myself for a quick breakfast during the week. They were a huge hit with all of us! I’m making another double batch this weekend! Keep doing what you’re doing – it works!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 9/11/24 at 3:18 pm

      So glad to hear this Carla! Thanks for taking the time to leave a review.

      Reply
  3. J Sinclair says

    Posted on 8/4/23 at 9:29 am

    This is a great recipe. Please forgive me for altering it to fit what I have on hand, but using the same basis. I changed it to a breakfast casserole and we loved it.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 8/4/23 at 1:22 pm

      I’m glad you made it work with what you had on hand. It’s a great recipe for tweaking based on what people like or what you have. Thanks for leaving a review!

      Reply
  4. Liz M says

    Posted on 10/28/21 at 9:32 am

    Made these for my picky eaters for breakfast and they loved them. Such an easy recipe to throw together and to have on hand for busy mornings. I served them in toasted & buttered English muffins and gave them a little smoosh so the egg cups distributed nice and evenly. Thanks so much for the recipe!

    Reply
    • Rachel Tiemeyer says

      Posted on 10/29/21 at 3:23 pm

      Thanks so much for taking the time to leave a comment and review! I’m excited this worked so well for your picky people. It’s a great short cut to breakfast sandwiches!

      Reply
  5. Joni says

    Posted on 10/25/21 at 2:20 pm

    If I was going to scramble them how much should I fill in each cup thank you.

    Reply
    • Rachel Tiemeyer says

      Posted on 10/25/21 at 5:38 pm

      I would scramble all 12 eggs with a splash of milk. Then, evenly distribute to all the muffin tins until about 3/4th of the way filled.

      Reply
  6. Kymberly says

    Posted on 7/20/16 at 2:33 am

    Does the cheese help protect the egg and keep it moist? Could I leave it out? I am allergic to all dairy but would love an easy egg dish to go for busy weekday mornings.

    Reply
    • Rachel says

      Posted on 7/20/16 at 11:21 am

      I think it would work just fine to not put the cheese on. It’s just there because it tastes good. 🙂

      Reply
  7. Hickory Nut says

    Posted on 1/26/15 at 12:34 pm

    Made these over the weekend – put hashbrowns, turkey sausage, quinoa, cheese and whisked 4 eggs to fit in 6 muffins. My kids, and husband, loved them. Thanks for sharing!

    Reply
    • Mindi says

      Posted on 1/23/25 at 9:40 pm

      I want to make these. Will the eggs be runny or cooked through?

      Reply
      • Carla from Thriving HomeCarla from Thriving Home says

        Posted on 1/24/25 at 11:25 am

        Hi Mindi! The eggs should be cooked through. Some people (like me) prefer to whisk the eggs before putting into the ham. My family prefers that since they prefer scrambled eggs to fried eggs. So you can certainly adapt this recipe to your liking.

  8. Carla says

    Posted on 9/1/11 at 5:27 pm

    These were an awesome way to use up the leftover ham I bought last weekend thinking my guests were bigger lunchmeat eaters than apparently they were. 🙂 I diced some tomato into a few and that was divine for me since I love tomato in my eggs. I might try some peppers in a few for Kevin next time. I can see how they would taste better fresh, but I made a whole pan, so I'll either reheat for a couple days out of the fridge or try freezing. I am thinking that the reheated versions might be better on English muffins. We'll see. 🙂

    Reply
  9. JustJess says

    Posted on 8/30/11 at 2:00 pm

    Rockin. Thanks for the quick response!

    Reply
  10. Rachel says

    Posted on 8/29/11 at 11:40 pm

    Good question. The short answer is yes. Although I haven't tried freezing these yet, I freeze the breakfast casserole muffins all the time. You can reheat them in the microwave from frozen for maybe a minute or two. The caveat is that they don't taste as good as when fresh or even being warmed up after a day or two in the fridge. I would say breakfast burritos freeze and rewarm better. I'll try to post that recipe soon, if I get permission from my friend.

    Reply
  11. JustJess says

    Posted on 8/29/11 at 9:08 pm

    Do these freeze?? Like can I make a pan and freeze and thaw a few at a time?

    Reply
  12. Lara says

    Posted on 8/26/11 at 9:56 pm

    Thanks for sharing, Rachel! This looks great.

    Reply
  13. DWL says

    Posted on 8/26/11 at 9:04 pm

    Oooo! I was just thinking that I need some quick and easy breakfast ideas. I do like the breakfast casserole muffins, and the savory breakfast muffins, but I'm all for fewer ingredients and fewer pans!!

    Reply

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