Baked Ham and Egg Cups (+Video)
These Low Carb Baked Ham and Egg Cups are the perfect on-the-go breakfast. The ham makes a cup that is stuffed full of eggs and cheese.
A LOW CARB BREAKFAST OR SNACK
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.
PROTEIN PACKED BREAKFAST
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!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sliced ham
- shredded cheddar cheese
- eggs
- green onions
- salt and pepper
HOW TO MAKE BAKED HAM AND EGG CUPS:
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. These also freeze very well and can be reheated in the microwave.
CRAVING MORE RECIPES?
- Sheet Pan Eggs
- Breakfast Egg Muffins
- Pancake Sausage Muffins (+Video)
- Starbuck’s Egg Bites
- Breakfast Pizza
- Country Ham with Red Eye Gravy
- Microwave Scrambled Eggs Cup
- Deviled Eggs
- Microwave Omelet in a Mug
- Egg McMuffins
Originally Published: March 2015
Updated photos and republished: December 2021
Baked Ham and Egg Cups (+Video)
Ingredients
- 1 pound sliced ham
- 1 cup shredded cheddar cheese
- 10 large eggs
- ½ cup sliced green onions
- salt and pepper, to taste
Instructions
- 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.
Video
Notes
- Some additional add-ins – diced tomatoes, green peppers or crumbled bacon. Just be sure to adjust the amount of egg mixture to account for any additional ingredients added.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Love love love these. Just made them and amazing! I’m not huge on eggs but these are great. Any tips of freezing and reheat? Do they need to be completely thawed before reheat?
Hello Do you have to put cheese in
I’m lactose intolerant
The pic shows a 12 cup muffin pan & the recipe says serves 6.
That would mean (2) ham and egg cups per serving.
How do you store them in the fridge and the freezer?
I used two slices of wafer sliced ham and also added mushrooms, onions and a yellow pepper diced fine and sauteed in a tablespoon of butter. I drained the sauteed veggies to remove the mushroom liquid before spooning the mixture on top of the shredded cheese in the ham cup and then added the beaten eggs. I only had to use 6 eggs because of the added veggies.
I’d also love to know about freezing them.
Hi! Love your recipes 🙂 starting Keto soon, trying to prep! How many ham n cheese bakes count as a meal? They look so yummy!
Its always hard to figure these things out exactly but I would suggest 3. 🙂
Hi! Any tips on freezing these delicious breakfast goodies? They are so good!!
Are the nutrition facts for one?
Incredible! These are easy, delicious, and filling!
What is the serving size? How many cups?
Is serving per 2 cups?
Hi Brandi,
I love your recipes and have made most if not all of the things you post. Because my husband likes larger portions, do you think I could do these in a jumbo muffin pan with two eggs and two slices of ham? Or, should I tell him to just eat two??? Tee hee!
Calorie Count?
Can you provide nutrients? Just put a pan in the oven. Brekky!!
I made these for dinner, together with a microwaved potato. Absolutely scrumptuous. Thank you for posting it.
Hey Brandie,
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?
Yay! Thank you for letting me know! So happy you enjoyed them!
Made this last night, so easy & yummy!!
Kelly, I love hearing that this is one your daughter can eat and enjoy (and help make!) with no worries!!
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!
Brandie,
Love this Ham n Egg cup recipe. Made several times and wife loves it as well.
Being a frequent user of microwaves, might I suggest on reheat of these cups, using a “Power Level” setting of six for about 8 to 10 seconds. Not rubbery and covering with a paper towel, as you said, prevents drying out the cups.
Lee
Thanks so much for those great tips, Lee!
Curious – are you reheating in the microwave? Wondered if they'd get tough or chewy.
This looks wonderful. My daughter who is gluten intolerant would be able to enjoy this with the rest of the family!
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..
Hi Laura! Thanks so much! They sure do reheat well. They freeze well too. Makes for a good make-ahead breakfast! 🙂