Easy Omelet Ham and Egg Cups are an easy, quick and tasty way to make breakfast or brunch! Using any vegetables or cooked meat your heart desires!
ham and scrambled egg cups
When Patrick was small we used to love making these together. I loved watching him count the small amounts of vegetables that he put into each ham cup. Just adorable. He had to be sure they each had the same exact number.
We used everything from broccoli, peppers, onions, sauteed mushrooms, tomatoes and the list goes on! Really any vegetable you enjoy with eggs you will enjoy with these.
As far as the different meats go we have used any combination of ham, cooked sausage and cooked bacon. Whatever he felt like including or whatever was in front of him to include. Sometimes I just had to use things up! Frankly, he has always loved to cook and never complained either way and they always tasted great!
We also make a simpler version of these Easy Omelet Ham and Egg Cups called Easy Ham and Egg Cups. In this recipe you use the entire egg and if you are like us and love to dip toast in your eggs, this recipe is also definitely worth a look! If you don't like to dip you just need to cook your eggs until they are done to your liking!
Ingredients in Easy Omelet Ham and Egg Cups
- deli ham, sliced
- eggs
- cooking spray
- salt
- pepper
- green onion
- any combination of finely chopped onion, peppers or any other vegetable you want to include
- ham, cooked bacon, or sausage if using
- milk or water
How to make Easy Omelet Ham and Egg Cups
Preheat oven to 400 degrees.
Lightly coat muffin cups with cooking spray. Fit 1 slice of ham into each muffin cup as best you can.
Place a tablespoon or so of mixed chopped vegetables on top of the ham at the bottom of the cup. If you are adding additional ham, cooked bacon or sausage, now is the time to do it.
The ham will not fit perfectly in to the cup and some of your egg may run outside the ham into the muffin cup. This is ok.
Scramble eggs in a bowl and add water or milk. Using a ladle spoon the eggs on top of the vegetables, in to the muffin cup.
Bake between 16-19 minutes. Sprinkle salt and pepper on each egg before serving if desired. I usually don't. Remove ham and egg cups carefully. Sprinkle with chopped green onions if desired. Serve immediately. Enjoy!
Can you freeze Easy Omelet Ham and Egg Cups?
This recipe is PERFECT for busy mornings when you need something healthy and fast. Simply follow the recipe exactly as directed.
Once the ham and egg cups are totally cool, individually wrap each in plastic wrap, place them into an airtight container or resealable freezer bag, with as much air removed as possible.
When ready to serve, remove from your freezer and ideally allow them to defrost on your counter before attempting to reheat. The closer they are to room temperature the better.
How do you Reheat Easy Omelet Ham and Egg Cups?
Leftovers can be stored in an airtight container in your fridge for about 3 days.
Before reheating I try to remove the egg cups from the fridge or freezer, for at least 15 minutes from the fridge or about an hour from the freezer, to get the egg as close to room temperature as possible before reheating.
When you need to reheat you have two options. First, you can preheat your oven to 350 degrees and bake for between 10 and 14 minutes.
You can also toss one in your microwave oven on a paper towel or microwave safe dish for a minute and then in 15 second intervals until heated through. After heating the second egg you will know the exact timing for your microwave. On mine it is 75 seconds.
Just because we love this recipe so much we have made a short video for you to watch below! Hopefully you have a few seconds to check it out!
Easy Omelet Ham and Egg Cups Video
Baked Ham and Egg Cups
Equipment
- 1 Muffin Tin
Ingredients
- 6 slices deli ham
- 6 large eggs beaten
- ⅛ cup onion finely diced
- ⅛ cup green bell pepper finely diced
- ½ cup Cheddar Cheese shredded
- 2 tblsp milk
- 1 tablespoon green onion, thinly sliced optional
- cooking spray
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Lightly coat muffin cups with cooking spray. Fit 1 slice of ham into each muffin cup as best you can.
- Place a tablespoon or so of mixed chopped vegetables on top of the ham at the bottom of the cup. If you are adding additional ham, cooked bacon or sausage, now is the time to do it.
- The ham will not fit perfectly in to the cup and some of your egg may run outside the ham into the muffin cup. This is ok.
- Scramble eggs in a bowl and add water or milk. Using a ladle spoon the eggs on top of the vegetables, in to the muffin cup.
- Bake between 16-19 minutes. Sprinkle salt and pepper on each egg before serving if desired. I usually don't. Remove ham and egg cups carefully. Sprinkle with chopped green onions if desired. Serve immediately. Enjoy!
Notes
- If you don’t have time to defrost frozen leftover egg cups in the refrigerator or on the countertop, use the defrost setting in your microwave first before reheating.
- Don’t worry if the ham doesn’t perfectly fit in the muffin tin. Simply fit it in the best you can. The weight of the eggs and filling will help smooth it out, and if some of the egg mixture spills over it is OK.
- You can easily double or triple this recipe.
- Standard thickness of deli ham is ideal for this recipe. You don’t want the ham too thick or so thin that it doesn’t hold up to the eggs and other ingredients.
- Cooking spray makes quick work of greasing the muffing pan, but you could also use butter, olive oil, or any other vegetable oil.
Nutrition
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