The Country Cook: Baked Ham & Egg Cups

Monday, March 9, 2015

Baked Ham & Egg Cups

Breakfast is the hardest meal to manage everyday in my house. But really, it's the most important meal. I mean, you just don't function right on an empty stomach. And your brain isn't firing on all cylinders either, you know what I mean? So breakfast is the meal that I struggle to get the whole family to eat on busy school and workday mornings. With this month being National Nutrition Month, I thought this would be a good time to get back to eating a better breakfast every single day - for all of us. Because you can't just throw any ole thing in your mouth for breakfast. It's gotta pack a punch, like keeping us full until lunchtime (hello protein!), give us that nutrition that our brains and bodies need and it cannot take five hours to prepare. We need simple, man. 
Enter the Ham & Egg Cups. Ham, nutrition-packed Eggland's Best eggs, some cheese and a sprinkling of green onion and boom! breakfast is served. Y'all have heard me carry-on about Eggland's Best before, but truly, the fact that so much nutrition is packed in one little egg makes this an easy choice for me. Ten times more Vitamin E than your average egg (and ladies, you know we love that particular vitamin as we age), double the Omega 3's, four times the vitamin D and the list goes on. You can read all the specifics HERE. This here is truly the superhero of eggs. 
Generally I can only get my boys to eat scrambled eggs, so this was a great way to change it up and still give them something they enjoy. This was a huge hit!! They really tasted amazing. The eggs bake up so nice and fluffy and the ham gets just a little crispy around the edges. Read my notes below for other add-in flavor ideas! 
1 pound sliced ham 
1 cup shredded cheddar cheese 
10 Eggland’s Best large eggs 
1/2 cup sliced green onions
salt & pepper, to taste
Preheat oven to 350F degrees. Spray a muffin tin with nonstick cooking spray.
Place individual ham slices over each muffin cup and gently press down in the middle until a cup shape forms.

In the bottom of each ham cup, add in about a tablespoon of shredded cheddar cheese.
In a medium bowl, whisk eggs together. 
 Stir in sliced green onions and salt and pepper, to taste. 
Add a couple of tablespoons of the egg mixture into each of the ham cups. 
Place muffin tin in the oven and bake for about 20-25 minutes.
When done, use a fork to gently remove each ham cup and serve.
Cook's Notes: Some additional add-ins could be diced tomatoes, green peppers or crumbled bacon. Just be sure to adjust the amount of egg mixture to account for any additional ingredients added.


This is a sponsored conversation written by me on behalf of Eggland's Best eggs. The opinions and text are all mine.


  1. Love your page.. have made many of your recipes. . Would these reheat well? Thinking about making in advance for my family to just reheat in the mornings..

  2. Hi Laura! Thanks so much! They sure do reheat well. They freeze well too. Makes for a good make-ahead breakfast! :)

  3. This looks wonderful. My daughter who is gluten intolerant would be able to enjoy this with the rest of the family!

  4. Curious - are you reheating in the microwave? Wondered if they'd get tough or chewy.

  5. Yep, I reheat in the microwave. I just wrap them up in a paper towel and put on a microwave-safe plate. I only warm them up a few seconds at a time just until heated through. If you heat anything too long in the microwave, it will always go south on ya! Ha!

  6. Kelly, I love hearing that this is one your daughter can eat and enjoy (and help make!) with no worries!!

  7. Made this last night, so easy & yummy!!

  8. Yay! Thank you for letting me know! So happy you enjoyed them!

  9. Hey Brandi,
    These look easy and I know my family will enjoy them? How many does this amount make using the regular size muffin tins as you did?

  10. I made these for dinner, together with a microwaved potato. Absolutely scrumptuous. Thank you for posting it.


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