Getting adequate protein at breakfast can sometimes be a chore. These Mini Ham and Egg Cups are protein-packed, customizable, and perfect for busy mornings, after school snacks, or make-ahead meal prep. They’re quick and easy to whip up, bake up beautifully in individual portions, and can be filled with your choice of veggies, cheese, and meats, making them a great way to use up odds and ends in the fridge. Eat them fresh out of the oven or store in the fridge or freezer for a delicious breakfast that’s ready when you are.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Eggs
- Sharp cheddar cheese
- Parmesan cheese
- Cottage cheese
- Frozen spinach
- Roasted red peppers
- Meat of choice – Finely diced ham, Canadian bacon, crumbled bacon or sausage, etc.
- Green onions
- Kosher salt
- Black pepper
- Hot sauce – Like Tabasco (red or green)
- Sliced ham – You can either make these in a ham-lined muffin tin or you can use 12 foil muffin tin liners.
- Non-stick spray
How to Make Mini Ham and Egg Cups
- If you’re using ham slices for your egg cups, spray your muffin tin directly with non-stick spray and then place a piece of ham in each well. If you’re using muffin liners, place them in the muffin tin and spray the inside of each liner with non-stick spray.
- Whisk up some eggs, add some veggies and cheese, and divide the mixture between the 12 muffin cups.
- Bake until puffed and just set on top . Note that they will sink after baking. Enjoy fresh or save for later!
Storing and Other Tips
Refrigerator
- To Store: Store in an airtight container and enjoy within 3-5 days for best results.
- To Reheat: Microwave for 20-60 seconds or until warmed through. Be sure to remove any foil liners before microwaving!
Freezer
- To Store: Cool completely, then wrap individual egg cups in plastic and place in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- To Reheat: Thaw overnight in the fridge and then microwave for 20-60 seconds until heated through, or microwave from frozen for about 60-90 seconds, until heated through. Be sure to remove any foil liners before microwaving!
Frequently Asked Questions
Yes. These ham and egg cups are perfect for planning ahead. Make a big batch and enjoy them all week!
Absolutely. If you’re making multiple pans at once, I recommend baking them on the same center oven rack so everything cooks evenly and in the same amount of time.
Definitely! The sky is the limit here. You could add whatever veggies, cheese, and meat you like. Mushrooms would be delicious, and you could even add some frozen shredded hash brown potatoes in there if you’d like. Avoid raw potato or cubed frozen hash browns, as they likely won’t have time to cook through.
Mini Ham and Egg Cups
Equipment
Ingredients
- 8 eggs
- ¾ cup shredded sharp cheddar cheese
- ¼ cup shredded Parmesan cheese
- ¼ cup cottage cheese
- 5 ounces frozen spinach defrosted, water squeezed out and roughly chopped
- ⅓ cup roasted red peppers diced (jarred, or make your own)
- 1 ounce finely diced ham Canadian bacon, or crumbled bacon (about 1/4-1/3 cup)
- ¼ cup sliced green onions
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ teaspoon hot sauce
- 12 slices ham or 12 foil muffin liners
Instructions
- Preheat oven to 350℉.
- In a bowl, combine all ingredients (except ham slices) and stir well.
- If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.
- If using foil muffin liners, spray the insides of the liners with non-stick spray.
- Evenly divide egg mixture between the 12 muffin wells (about ¼ cup each), being careful to keep ingredients well dispersed. You want them to fill right up to the top.
- Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.
- Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit.
Notes
Refrigerator
- To Store: Store in an airtight container and enjoy within 3-5 days for best results.
- To Reheat: Microwave for 20-60 seconds or until warmed through. Be sure to remove any foil liners before microwaving!
Freezer
- To Store: Cool completely, then wrap individual egg cups in plastic and place in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- To Reheat: Thaw overnight in the fridge and then microwave for 20-60 seconds until heated through, or microwave from frozen for about 60-90 seconds, until heated through. Be sure to remove any foil liners before microwaving!
Questions & Reviews
Oh how yummy sounding!!!! I have never seen anything like this before!
Yum! I love these. I usually put chopped asparagus in them. I like a little crunch and I hate bacon. Yeah, it’s true.
Kate- I’ve done them without liners too, but even with a good spray the pan is always a beast to clean, so that’s why I always use liners!
Anything with “quiche” in the name is my friend.
These look so good.
Those look so yummy! I’ve done something similar, except I don’t put them in any kind of liner so I can pop it right into the microwave. But I suppose I could just peel back the liner first, huh? I’ll have to make some more…yummm…
My weight loss program consists of a high protein low carb diet and I’m SO excited to try these. I’m not sure my kids will eat ’em up like my hubby and I will but it’s sure worth a shot. Thank you!
Great idea! I am going to be trying this since i am on WW. Love it!
I love this idea! Thanks for sharing it.
I’ve made a variation of these before and loved them but your recipe sounds so much easier and healthy. I’ll be trying them very soon as I’ve had about enough of the cold cereal monotony.
YUM!!! I have the hardest time fitting breakfast in because of early morning classes. I usually just eat when I get home. These might change that- they sound wonderful!