Ham and Egg Breakfast Cups Recipe

If you’re on the hunt for a quick, delicious breakfast that feels a little fancy but is super simple to whip up, this Ham and Egg Breakfast Cups Recipe is going to be your new go-to. I absolutely love how these little cups come together with minimal prep but deliver maximum flavor and satisfaction. Whether you’re feeding a crowd or prepping for a solo brunch, these ham and egg cups will have you hooked from the first bite!

this Recipe

Ingredients You’ll Need

These ingredients come together so effortlessly, and what I love is that each one plays a critical role. The ham acts like a tasty, savory “cup” to hold the egg, while the cheese adds that creamy, melty goodness that just can’t be skipped. Here are some tips to help you pick the best components.

• Cooking spray: Don’t skip this step—it keeps the egg cups from sticking and makes cleanup a breeze.
• Ham slices: I prefer standard thickness deli ham for sturdiness; too thin and it won’t hold together well.
• Shredded cheddar cheese: Freshly shredded melts way better than pre-shredded store-bought, which can be a bit dry.
• Large eggs: The star of the show, so fresh eggs will make a noticeable difference.
• Kosher salt: This enhances all the flavors without overpowering.
• Freshly ground black pepper: A final touch of spice that pairs beautifully with the ham.
• Chopped fresh parsley: It adds a fresh, vibrant finish and a pop of color.

Variations

This Ham and Egg Breakfast Cups Recipe is wonderfully flexible. I often tweak it depending on what my kitchen has or the mood we’re in. Don’t hesitate to experiment—you might discover a new favorite version!

• Vegetarian version: Swap out the ham for sautéed mushrooms or spinach—my family actually loved the spinach twist on a Sunday morning.
• Cheese options: Try sharp gouda, pepper jack, or even feta for a different flavor profile.
• Spicy kick: Add a pinch of cayenne or chopped jalapeño if you like things a little hotter.
• Herb upgrades: Besides parsley, fresh thyme or chives are also excellent additions.

How to Make Ham and Egg Breakfast Cups Recipe

Step 1: Prep Your Muffin Pan

Start by preheating your oven to 400°F. Then, generously spray your 12-cup muffin pan with cooking spray. This step is absolutely key—trust me, I learned the hard way when my first batch stuck like glue. If you don’t have cooking spray, a light brush of butter or oil works fine too.

Step 2: Line with Ham and Cheese

Take each ham slice and place it carefully inside a muffin cup, pressing it against the sides to create a little “bowl.” Trim any edges that overlap too much. Next, sprinkle about a tablespoon of shredded cheddar cheese over the ham in each cup. This layer keeps the egg from sticking and adds that savory, melty layer I always look forward to.

Step 3: Crack the Eggs and Season

Crack one large egg into each ham-lined cup. You want to be gentle here to avoid breaking the yolks unless you prefer that. Sprinkle a pinch of kosher salt and freshly ground black pepper over each egg—seasoning is what brings the whole thing together.

Step 4: Bake to Your Desired Doneness

Pop the muffin pan into your preheated oven and bake for 12 to 15 minutes. Here’s the fun part: at 12 minutes, the yolks will still be a little runny and luscious, but as you near 15 minutes, they’ll firm up more like hard boiled eggs. Personally, I check at 13 minutes for that perfect custardy texture that everyone loves.

Step 5: Garnish and Serve

Once out of the oven, sprinkle fresh chopped parsley over each cup. Using a large spoon, gently lift the egg cups out of the pan. Serve immediately while warm and your house smells like breakfast heaven.

How to Serve Ham and Egg Breakfast Cups Recipe

Garnishes

I’m a sucker for fresh herbs, so parsley is my go-to to brighten this up. But I often mix in a little chopped chives or a sprinkle of smoked paprika for that extra pop and eye appeal. A dash of hot sauce or salsa on the side also pairs beautifully if you like a little heat.

Side Dishes

Since these cups are protein-packed, I like balancing the meal with a simple side like fresh fruit salad, roasted potatoes, or even a slice of buttered toast. They’re also fantastic with avocado slices or a light green salad to keep things fresh and light.

Creative Ways to Present

For a weekend brunch party, I’ve arranged these ham and egg cups on a big wooden board surrounded by little bowls of dipping sauces—think aioli or spicy mustard. They also stack nicely in a basket lined with a kitchen towel for a charming, rustic feel if you’re serving a crowd.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (big if with these!), store the ham and egg cups in an airtight container in the fridge for up to three days. I like to separate layers with parchment paper so they don’t stick together and lose their shape.

Freezing

Freezing works pretty well! After baking and fully cooling, wrap each cup individually in plastic wrap, then place them in a freezer bag. They keep well for up to a month. Just thaw overnight in the fridge before reheating.

Reheating

To warm them without drying out, I reheat in a 350°F oven for about 10 minutes or zap them gently in the microwave on medium power for 45 seconds to a minute. This keeps the eggs tender and the ham from getting rubbery.

FAQs

Final Thoughts

This Ham and Egg Breakfast Cups Recipe is a total game-changer for busy mornings or a relaxed weekend brunch alike. I love how fast it comes together and the way it feels like a little breakfast celebration in every bite. Give it a try—you might find yourself making these cups again and again, just like my family does. Trust me, once you nail this, it becomes your delicious little kitchen secret.

Print