Baked Egg Cups

Baked Egg Cups {Freezer Meal}

By Rachel Tiemeyer
August 26, 2011

Baked Egg Cups might just blow your mind. With only three main ingredients, this might be one of the easiest breakfast, lunch, or dinner recipes for kids ever today.

Baked Egg Cups

Ingredients in Baked Egg Cups

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

  • cooking spray
  • deli sliced ham
  • eggs
  • shredded cheese

The only dishes you have to wash are a bowl (preferably a large glass measuring cup with a pouring lip) and a muffin tin, especially if you use your hands to eat your Baked Egg Cups…nice.  Although similar to my Easy Breakfast Casserole Muffins, these were faster and required fewer ingredients.

How to Make Baked Egg Cups

1) Preheat oven to 375°F.  I even took a picture for all you visual learners out there.

Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

2) Spray a muffin tin generously with cooking spray.  Line each muffin cup with ham (or your can add hash browns to the bottom, like I did in a few of the tins).

Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

3) Crack and add one egg to each muffin cup.  (Note: They tasted fine this way, but next time I might whisk them first so the white and yolk are mixed together. Although, this would mean dirtying up another dish. Boo.)

Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

4) Find a cute little 2-year-old girl to help you and then top each egg with a little bit of shredded cheddar cheese.

Baked Egg Cups are a super easy make-ahead breakfast that will keep your full all morning long.

5) Bake for 15-17 minutes.

6) Let cool slightly while you drool.

Baked Egg Cups Recipe

Baked Egg Cups

Baked Egg Cups {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


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


  • cooking spray
  • 12 slices deli ham (look for organic or all-natural)
  • 12 large eggs
  • 1 1/2 cups shredded cheddar cheese


Make It Now:

  1. Preheat oven to 375°F. Spray a muffin tin with cooking spray.
  2. Line each muffin cup with ham.
  3. Crack and add one egg to each muffin cup. (Optional: You can also scramble the eggs with a splash of milk 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 egg cups as directed in recipe and let cool. When completely cooled, put them in a gallon-sized freezer bag or container, squeeze out any air, seal, and freeze for up to 3 months.

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


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11 replies
  1. Kymberly says:

    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.

  2. Hickory Nut says:

    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!

  3. Carla says:

    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. 🙂

  4. Rachel says:

    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.

  5. DWL says:

    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!!