Baked Ham and Egg Muffin Cups

Quick Recipe Version (TL;DR)

• Yield: 12 ham & egg cups (serves 6, 2 cups each)
• Prep Time: 10 minutes
• Cook Time: 14–16 minutes
• Total Time: 26 minutes

Quick Ingredients

• 12 thin deli ham slices (about 10–12 oz / 285–340 g total)
• 12 large eggs
• 1/4 tsp kosher salt (optional; ham is salty)
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter, melted (or nonstick cooking spray), for the pan
• 1/2 cup shredded cheddar cheese (optional)
• 2 tbsp finely sliced chives (optional)

Do This

• 1. Heat oven to 375°F (190°C). Grease a standard 12-cup muffin tin.
• 2. Press 1 ham slice into each cup to form a “ham bowl.”
• 3. (Optional) Sprinkle a little cheddar into each ham cup.
• 4. Crack 1 egg into each cup; season with pepper (and a pinch of salt if needed).
• 5. Bake 14–16 minutes until whites are set and yolks are still slightly soft (or longer for firmer yolks).
• 6. Rest 2–3 minutes, then loosen edges with a knife and lift out.
• 7. Top with chives and serve warm.

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Why You’ll Love This Recipe

• Protein-packed and satisfying: Ham and eggs bake into a hearty, grab-and-go breakfast.
• Minimal dishes: Everything cooks neatly in one muffin tin.
• Easy to customize: Add cheese, veggies, or spices to match your mood.
• Great for meal prep: Reheats well for quick weekday mornings.

Grocery List

• Produce: chives (or green onions), optional
• Dairy: large eggs, cheddar cheese (optional), unsalted butter (or cooking spray)
• Pantry: kosher salt, black pepper

Full Ingredients

For the Ham & Egg Cups

• 12 thin deli ham slices (about 10–12 oz / 285–340 g total); choose larger, round slices if possible
• 12 large eggs (about 50 g each, not including shell)
• 1 tbsp unsalted butter, melted (15 g), or nonstick cooking spray, for greasing the pan
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt (optional; use only if your ham is mild)

Optional Add-Ins and Toppings (Choose What You Like)

• 1/2 cup shredded cheddar cheese (2 oz / 57 g)
• 2 tbsp finely sliced chives (about 6 g)

Step-by-Step Instructions

Step 1: Preheat the oven

Arrange a rack in the center of the oven and preheat to 375°F (190°C). This temperature helps the egg whites set gently without drying out too fast.

Step 2: Grease the muffin tin well

Grease a standard 12-cup muffin tin with 1 tbsp melted butter (brush it into each cup) or coat thoroughly with nonstick cooking spray. Don’t skip this; eggs love to stick, and the ham edges can cling to the pan.

Step 3: Line each cup with ham

Press 1 ham slice into each muffin cup, folding it as needed so it forms a bowl shape. The ham should come up the sides; a few wrinkles are fine and actually help it hold the egg.

If your ham slices are very thin or small, you can overlap two smaller pieces in one cup. Just keep the total amount roughly the same so it doesn’t get overly salty.

Step 4: Add any cheese (optional)

If using cheese, sprinkle about 2 tsp shredded cheddar into the bottom of each ham cup (that uses about 1/2 cup total). This creates a cozy layer under the egg and helps prevent sticking.

Step 5: Crack in the eggs and season

Crack 1 large egg into each ham-lined cup. Try to keep the yolk centered (it just looks nicer, and it cooks more evenly).

Season the tops with black pepper and, only if needed, a very light sprinkle of kosher salt (ham and cheese already add salt).

Step 6: Bake until just set

Bake at 375°F (190°C) for 14–16 minutes, or until the egg whites are set. The yolks will continue to firm up slightly as they rest.

For doneness cues:

• Softer yolk: aim closer to 14 minutes (whites set, yolk still looks a bit jiggly).
• Medium yolk: about 16–18 minutes.
• Firmer yolk: 19–22 minutes (watch closely so the whites don’t toughen).

Step 7: Rest, loosen, and serve

Remove the pan from the oven and let the cups rest for 2–3 minutes. This makes them easier to lift out and helps the eggs finish setting gently.

Run a thin knife or small offset spatula around each cup, then lift them out. Top with chives if using, and serve warm.

Pro Tips

• Use thin ham, not thick-cut: Thin deli slices mold into the cups easily. Thick ham tends to spring back and can leave gaps.
• Avoid undercooked whites: If you like runny yolks, keep the bake time shorter, but make sure the whites look fully opaque (especially near the top edge).
• For easier removal: Grease the pan generously and don’t skip the 2–3 minute rest before loosening.
• Even baking: If your oven runs hot, start checking at 13 minutes. Eggs can go from perfect to overdone quickly.
• Optional moisture buffer: If you often get overcooked edges, pour 1/4 cup (60 ml) hot water into the empty spaces of the muffin tin (not into the cups) to add gentle steam.

Variations

• Veggie & cheddar: Add 1 tbsp finely diced bell pepper or 1 tbsp chopped spinach to each cup, plus cheddar.
• Southwest: Swap cheddar for Pepper Jack and add a pinch of chili powder and cumin. Top with salsa after baking.
• Herby Parmesan: Use Parmesan instead of cheddar and finish with chopped parsley or chives and extra black pepper.

Storage & Make-Ahead

Let the ham and egg cups cool to room temperature (about 20–30 minutes), then store in an airtight container in the refrigerator for up to 4 days.

To reheat: microwave 1–2 cups on a plate in 20–30 second bursts until warmed through (typical total 45–75 seconds, depending on your microwave). For a less rubbery texture, reheat in a 325°F (163°C) oven for 8–10 minutes.

Freezing: wrap each cooled cup tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Nutrition (per serving)

Approximate, per serving (2 ham & egg cups, without optional cheese): 220 calories; 21 g protein; 15 g fat; 2 g carbohydrates; 1 g sugar; 0 g fiber; 780 mg sodium.