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
Question – I’m hoping to make these for a family reunion. Would it work to make the egg mixture with fresh veggies (I like making these with green onions, red peppers, and yellow peppers) at night and then bake them in the morning? Thanks!
Yep, you can definitely do that. I would cut your veggies really small though, or preferably saute them a bit first so they aren’t too crunchy.
Thanks!
Made these this morning with fresh spinach, bell pepper, green onions, and Canadian bacon. So yummy. I also made these in silicone cupcake liners and they plopped out perfectly no sticking at all.
How long have you left these in the freezer? And how many days do leave them in the fridge. I am going to spend my two off days making freezer meals. Im always scared of spoiled food!
Question if you use the slices ham for the cups, do you still put the finely diced ham, canadian bacon, or crumbled bacon?
Sure! Totally up to you, these are very flexible.
I like to make these in the foil cups, but instead of finely diced ham, canadian bacon, or crumbled bacon I like to use extra lean crumbled ground beef(cooked)and can diced green chilies instead of Bell Peppers( not a fan of bell family), but for Easter I’ll do the Ham cups. Has anyone try some mushrooms?
I know this post is a few years old, but I always have trouble with it. What sor of ham do you use that doesn’t break or split, that fits so nicely in the tin wells, and doesn’t do foldy-floppy things that take up the whole well and make it impossible to fill without spilling into the tin???
Thank you for your advice!
hmm, I dunno- I always just grab whatever they have at the grocery store that day!
I love the ham cup idea!! Ive made these in the past and they do stick horribly to the pan no matter how much pam i used!! I usually made mine with broccoli, green peppers, onion and chopped up canadian bacon!! They are co yummy and filling!! oh, and I would eat mine with a little red taco sauce on the side to give it a little kick!!