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
These were amazing yummy!
I followed links from your post at Make It & Love It… thank you for sharing this recipe! I'm in desperate need of some more quick and easy breakfasts I can make ahead and freeze, then grab as I'm heading out the door to daycare drop-offs and work. This looks perfect!
I baked these and they were delicious! But, I used the foil liners for the muffin tins and they came with the paper liner attached inside?? I used it as is, because that's how it came, but when they were baked and we ate them, the food stuck really bad to the paper part, even though I had sprayed it. Any suggestions? Should I separate the paper from foil? Why is it packaged like that if it's not supposed to be there?
These were delicious! Can't wait to have them again! I'll be featuring this recipe on my blog – credit and linked back to you – this Wed.
http://sumossweetstuff.blogspot.com
Thanks!
I baked these in silicone muffin tins (without greasing the pans, without using the metallic liners, or using ham)…..they turned out PERFECT! Didn't stick AT ALL. Just thought I'd share that. 🙂 Thanks for so much for this recipe! My family took them on a trip to Branson and had them for breakfast for as long as they lasted. Definitely something I'll make again for road trips.
I totally love the ham cups! They will add the perfect touch to these. My kids will love these!
MDtripmom- I think soaking and scrubbing is the only solution!
These are delicious! However, when I gave my mother the recipe, she apparently didn't read the part about NOT using the foil cups for baking and can't get the egg remnants out of her muffin pan. Any suggestions?
these are FABU. i tried them today– sauteed red peppers, onions, zucchini, and broccoli first and let it cool, then stirred it into the egg/egg substitute mixture with the spinach and some feta cheese. i didn't have any cottage cheese, so i left that out… i'm so excited to try them reheated– I LOVE YOUR SITE!!!!
Amanda, you'll see I noted the measurement equivalent if you're going to use egg substitute. 1/4 C egg substitute = 1 egg. In the recipe as written, I used a combo of both whole eggs (4) and egg substitute (1 C). So that equals 8 eggs total for the recipe. Does that make sense? If I were making these for a baby shower I would use all whole eggs (8 of them) because I think they'll taste best that way 🙂