Ham and Cheese Egg Cups
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.
Ingredients
- 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.