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
I just made and served these for Easter breakfast. They were a huge hit, although they did earn the nickname “Ham Cupcakes”!
I know this post is over two years old, but it’s still awesome! I am the kind of person who has to eat breakfast and if I don’t have something quick I’ll end up eating anything – Normally McDonald’s or something equally fattening. I’m going to try these out! They sound great! 🙂
these look delicious! we’ve been looking for an on the go healthy breakfast option and i think these will be it! thanks!
Thank you, these are perfect for my low-carb diet! My husband really like them too and they were easy for him to grab and eat as he went out the door to work. I made these two weeks ago and didn’t have red peppers and made some with ham cups and some without. I loved them both, but hubby preferred ham on the bottom. Today I didn’t have breakfast meat but roasted my own peppers (thanks for the tutorial!). They were just as tasty to me!!! I plan to make several batches to put in the freezer for busy mornings. Thanks for the great recipe!!!
THANK YOU for this recipe! I too am pregnant and need to eat a high protein, low carb diet, which is difficult on work mornings. I have tried making these w/ a different recipe with terrible results- rubbery, overcooked eggs. I compared the 2 recipe and your cook times (baking and microwave) were significantly less. I just made these yesterday and enjoyed them today- they were GREAT! Thank you for an easy, inexpensive, healthy breakfast! I filled mine with sausage, red bell pepper, green onion and cheddar cheese- yum
My aunt told me about your website, we’ve tried your recipes, and now such a great idea like this!
I know this recipe is pretty old, but I just made these and I love them! My 2 year old and I go for a walk every morning as soon as he wakes up, before it gets too hot, and this is the perfect hand-held breakfast for him to eat in the stroller. Thanks for the recipe!
I’m making these for a friend’s bridal shower on Saturday and just had a quick question about ‘making ahead’. Would it be alright if I mixed these up on Friday and put the egg goo in the fridge and bake them on Saturday? I don’t want to wake up at the crack of dawn if I don’t have to 😉
Thanks!
Brianna
Yep- that will work great; just don’t pour the egg mixture in the muffin cups until right before baking (just store the mix in a container.)
The recipe actually says “1/4 egg substitute = 1 whole egg,” so you may want to revise that to “1/4 Cup egg substitute.”
These were soooo good!! Thank you for the wonderful recipe!