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For an easy-to-make protein-packed breakfast, lunch, or snack, you can’t go wrong with Ham and Egg Cups! These keto-friendly egg muffins are so delicious and quick to whip up using simple ingredients like ham, eggs, cheese, and seasonings.
Ham and Egg Cups
It can be a challenge to know what to fix for breakfast that will give everyone plenty of energy without spending too much of yours in the kitchen. Our Ham and Egg Cups are ready in a snap and easy to freeze and reheat and have on hand whenever needed. They also fit well into a low-carb or keto eating plan.
Don’t miss these other deliciously easy high protein breakfast recipes: Crockpot Breakfast Casserole with Sausage | Homemade McGriddles Recipe | Sausage Breakfast Muffins | Easy Italian Breakfast Casserole
The Ingredients
Here’s what you’ll need to make Ham and Egg Cups (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):
- Eggs – you will need 10 large eggs for this recipe.
- Salt & Pepper
- Green onions – this ingredient is optional and we did not use it in our muffins, but it can add a nice hint of flavor and color if you like.
- Ham – we use deli ham, but any thinly sliced ham you like will work well. Thicker slices of ham do not bend and form well to the muffin cups, so thin sliced is essential.
- Shredded cheddar cheese – you can also experiment with other types of cheese in this recipe, but cheddar is always a good option.
How to Make Ham and Egg Cups
- Preheat oven to 350F degrees. Spray a muffin tin with nonstick cooking spray; set aside.
- Press individual ham slices into each muffin tin well to form a cup.
- Add a heaping tablespoon of the shredded cheddar cheese into each ham cup.
- In a medium bowl, whisk together the eggs, salt, and pepper. If you want to use green onions, add them as well.
- Ladle into the muffin cups over the cheese.
- Bake at 350F for 20-25 minutes until the eggs are set. Gently run a knife around the edges of each muffin to release from the pan, then lift out with a fork.
- Serve the Ham and Egg Cups hot. We enjoy them with a side of hashbrowns and fresh fruit.
How to Store Leftover Ham and Egg Muffins
Keep the leftover ham, egg, and cheese cups in an airtight food storage container or a zip-top bag. Refrigerate for up to three days, or freeze for up to three months. Reheat individual servings in the microwave until warm.
More Recipes You’ll Love
- Jalapeno Popper Quiche
- Overnight Croissant Breakfast Casserole
- Breakfast Potatoes
- Southwest Egg Muffins
Add as Google Trusted SourceHam and Egg Cups
Ingredients
- 10 large eggs
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 pound deli ham, thinly sliced
- 1 cup shredded cheddar cheese
- Optional: sliced green onions
Instructions
- Preheat oven to 350F degrees. Spray a muffin tin with nonstick cooking spray; set aside.
- Press individual ham slices into each muffin tin well to form a cup. Add a heaping tablespoon of the shredded cheddar cheese into each ham cup.
- In a medium bowl, whisk together the eggs, salt, and pepper (if using green onions, add as well). Ladle into the muffin cups over the cheese.
- Bake at 350F for 20-25 minutes until the eggs are set. Gently run a knife around the edges of each muffin to release from the pan, then lift out with a fork. Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These look great! I am sure my wife will try these out.