Ham and Cheese Egg Cups are one of those small, reliable recipes that quietly make life easier. Nothing flashy. Just eggs, a little ham, some cheese, and a muffin pan. The result is a tidy, portable breakfast that tastes like a mini quiche without the fuss. If you’ve got a busy morning routine or want something simple to serve at brunch, these Ham and Cheese Egg Cups fit right in.

I like them because they’re forgiving. If you’ve got leftover deli ham, great. A chunk of cheddar? Even better. Toss in a handful of chopped spinach, or a few lonely mushrooms sitting in the fridge… and there you go. Fresh, warm, and ready in under half an hour. Picture a tray coming out of the oven on a Sunday morning, steam rising, edges gently golden, and that cozy, savory smell. You grab one, take a bite, and suddenly the day feels a little more manageable.

Ingredients for this Ham and Cheese Egg Cups

12 thin slices deli ham (round slices work best) or about 1 cup diced cooked ham
10 large eggs
1/4 cup milk or half-and-half
1 cup shredded cheese (cheddar, Swiss, or mozzarella)
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika or garlic powder (optional)
1 cup finely chopped veggies, optional (think baby spinach, bell pepper, green onion, or mushrooms)
1 tablespoon olive oil or butter for sautéing veggies (if using)
Nonstick spray or a little oil for the muffin tin
Chives or parsley for garnish, optional
Hot sauce or salsa for serving, optional

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or a thin swipe of oil. Even if your pan is nonstick, give it a quick coat. It’s worth it.
If you’re adding veggies, warm a skillet over medium heat with the olive oil or butter. Sauté the chopped veggies for 3 to 5 minutes until softened and most of the moisture cooks off. Set aside to cool slightly. This step keeps the egg cups from turning watery.
Make the ham “cups.” Press a slice of deli ham into each muffin well so it forms a little bowl. The edges can fold and ruffle a bit, that’s fine. If your ham is very thin, overlap two half slices to cover the bottom. If you’re using diced ham instead, divide it evenly among the cups and skip the lining step.
Whisk the eggs in a medium bowl with the milk, salt, pepper, and paprika or garlic powder if using. Whisk just until the yolks and whites combine. No need to go wild here.
Divide the shredded cheese among the cups, keeping a little back for the top if you like a cheesy cap. Add a spoonful of the sautéed veggies to each cup (totally optional, but good).
Pour the egg mixture into each ham cup, filling about three-quarters of the way. The eggs will puff a bit in the oven. Sprinkle on the last bit of cheese if you saved some.
Bake for 14 to 18 minutes, until the centers are just set and no longer jiggly. If you like precision, an instant-read thermometer should read around 165°F (74°C) in the center. They’ll continue to firm up slightly as they rest.
Let the cups cool in the pan for 5 minutes, then run a small knife around the edges and lift them out. Garnish with chopped chives or parsley if you’re feeling fancy. Serve warm with a dab of hot sauce or a spoonful of salsa.

Storage notes: Cool completely, then refrigerate in an airtight container for up to 4 days. For freezing, wrap each cup individually and store for up to 2 months. Reheat in a 325°F (165°C) oven for 10 minutes or microwave in short bursts until warmed through.

Cook and Prep Times

Prep time: 15 minutes (a touch longer if chopping veggies)
Cook time: 14 to 18 minutes
Total time: about 30 to 35 minutes
Yield: 12 egg cups
Serving suggestion: 2 egg cups per person

Nutritional information

These numbers are estimates and will vary with your ham, cheese, and add-ins. Per serving (2 egg cups):

Calories: ~280
Protein: ~24 g
Fat: ~19 g
Carbohydrates: ~3 g
Fiber: 0 to 1 g
Sodium: This depends a lot on the ham and cheese. If you’re watching sodium, choose lower-sodium deli ham and a mild cheese like part-skim mozzarella, and ease up on added salt.

Want them lighter? Use a mix of whole eggs and egg whites, or choose reduced-fat cheese. Want them richer? Replace the milk with half-and-half and don’t be shy with the cheese. Your kitchen, your call.

Frequently asked questions

Can I make these without ham?

You’ve got options. For a ham-free version, skip the slices and grease the muffin tin well, then add a few spoonfuls of sautéed veggies or diced cooked potatoes to the bottom of each cup before pouring in the eggs. You can also use silicone muffin cups, which make release incredibly easy. Another fun trick: cut small circles of soft tortillas and press those in as liners. They crisp up a bit and give you a tiny breakfast taco vibe. If you still want that smoky flavor, add a pinch of smoked paprika or a crumble of turkey bacon on top.

How do I keep the egg cups from sticking?

The big three: use a truly nonstick pan, grease it well, and let the cups rest 5 minutes before removing. Running a thin, flexible spatula or paring knife around the edges helps too. Silicone muffin pans are basically foolproof here. If you line with ham, that also creates a natural barrier, so release is much easier. One more thing: don’t overfill. Keeping them about three-quarters full prevents overflow that can glue the egg to the pan.

Can I meal prep and freeze Ham and Cheese Egg Cups?

Absolutely. They’re basically built for it. Cool them completely, then stash in the fridge for up to 4 days. For longer storage, wrap each cup individually and freeze in a zip-top bag for up to 2 months. Reheat straight from frozen in a 325°F (165°C) oven for 15 to 20 minutes, or microwave in 30-second bursts until hot. A quick note: eggs can release a little moisture after freezing. If that bugs you, reheat on a paper towel to catch the extra steam.