Ham & Egg Cups

These ham and egg cups are so damn good, make them once and I’m willing to bet they become a staple in your house. In a professional kitchen efficiency is key and it’s important whenever possible to do the work once and get the most benefit. That’s why if you make lasagna, make four of them and freeze three, if you make sweet loaf, make two and freeze one. In this case make 12 ham and egg cups and feed your family breakfast for the next 2-3 days.

Kids love these but they are fantastic for everyone especially busy working folks. This recipe makes 12 ham and egg cups in jumbo muffin pans but you can make 18 smaller ones in a regular muffin pan.

When making these egg cups, feel free to change it up a bit to suit your taste, the only measurements that are important are the egg, milk and salt, other than that you can add whatever you like. The following are some suggestions for other ingredients:

  • Diced cooked potato (leftover)
  • Par cooked bacon pieces
  • Mushrooms
  • Diced Peppers
  • Spinach
  • Sliced Turkey or Corned Beef instead of ham
  • Boursin cheese (yum!)
  • Broccoli
  • Feta
  • Red onion
  • Cherry Tomatoes

Anyway, you get the idea, these are very versatile and customizable delicious little breakfast on the go, they also make an amazing addition to a brunch table… just saying.

Ham & Egg Cups

1800g Eggs, broken up with a whisk

1 cup Milk, 2% or 3%

1 1/2 Tsp Kosher Salt

85g Sharp Cheddar, shredded

100g Green Onion, chopped

24 Slices of Deli Ham

Preheat your oven to 375F, spray your muffin pan really well with Pam or other oil spray. Line each cup with ham, overlapping to form a cup.


Mix the egg, milk and seasoning together and beat with a whisk. Add the rest of the ingredients and stir to combine. I like to pour some of the custard mixture into a big pyrex measuring cup with a spout for easy pouring, then simply pour the custard into the cup about 3/4 of the way to the top. The egg cups will souffle as the bake so leave a bit of room.


Bake at 375F for approx. 20-25 minutes, less if you make the smaller ones. The internal temperature should reach 165F if using a thermometer or you can simply insert a toothpick and see if any liquid remains in the center of the egg. Cook until no liquid remains.


These will come out of the pan with no problem at all and can be eaten immediately or kept wrapped in the fridge for a quick meal. For those of you with teenagers, these make a great snack. I hope you enjoy!

One Comment Add yours

  1. Jill Hermanson says:

    OMG these look so good! Can’t wait to make them.


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