These easy Baked Ham and Egg Cups have all the delicious ingredients you love in an omelet but in a portable on-the-go breakfast cup. Make these for breakfast or brunch and use any combination of vegetables, meat, and cheese you enjoy. This easy breakfast recipe is perfect for busy mornings!
Keyword baked egg cups, baked ham and egg cups, egg cups, ham and egg cups
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!
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.