Ham And Egg Cups: the quick, tasty appetizer recipe you’ll love

If you’re looking for something new for breakfast that works perfectly for large crowds, then look no further than these Ham and Egg Cups. Satisfying, healthy, and also easy to customize to your liking. This easy, low-carb, protein-packed breakfast recipe is not only high on flavor but also has a great texture.

Because all the Ham And Egg Cups are baked in a muffin tin at once, it’s much more convenient than baking the eggs in a pan—making them ideal for large crowds. This recipe is great for breakfast or brunch. You can even pack them in for a work or school lunch!

Ham And Egg Cup Ingredients

Eggs – use large, fresh eggs.

Bread – use fresh white bread, with the crusts sliced off.

Cheese – cheddar cheese and Swiss cheese will work well.

Vegetable oil – use a neutral oil like canola or sunflower oil.

How To Make Ham And Egg Cups

Prepare the ingredients by cutting the bread, cheese, and ham to fit the muffin tin. Assemble the cups by first placing a slice of bread in the bottom of the muffin tin. Add the ham, then the egg. If you prefer the eggs scrambled, you can whisk all the eggs together and then pour them into the different muffin holes.

Cook for 8 minutes, add the cheese and cook for another 5 minutes. This will give you a hardboiled egg. If you want a soft-boiled egg, you might want to reduce the cooking time a bit.

Tips

To prevent the Ham and Egg Cups from sticking to the muffin tin, you can grease the muffin holes with butter, or spray them with cooking oil spray.

These Ham and Egg Cups are easy to modify according to your liking.

Want more meat? Add sausage meat, chopped hot dogs, smoked chicken breast, smoked salmon, bacon, or tuna. Remember to cook all raw meats first!

Make it cheesier by adding feta cheese, goat’s cheese, or gruyere.

Make it healthier by adding more veggies: wilted spinach, steamed broccoli, roasted red peppers, sweetcorn, cubed carrots, caramelized onion, etc.

When using vegetables with high moisture content (like spinach and mushrooms) make sure to cook off the excess moisture first before adding the veggies to the muffin cups. If you skip this step, the cups won’t set properly.

Don’t make the oven too hot as this will cause the eggs to puff up first, but then collapse.

How To Store And Reheat Ham And Egg Cups

Store the cooled Ham And Egg Cups in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 30-60 seconds.

Can You Freeze Ham And Egg Cups?

Yes, you can! Wrap the cups in plastic wrap. Transfer to a Ziploc bag, and freeze for up to 1 month. Reheat directly from frozen in the microwave, for about 3 minutes.

More Recipes You'll Like

• Bacon Egg Cups
• Breakfast Egg Cups 
• Egg White Muffins

Instructions

Cut several small circles of sliced bread.

Grease a muffin tin with oil.

Place a circle of bread in each hole.

Slice the cheese into small squares, and add on top of the bread.

Add a slice of ham.

Add the grated cheese.

Pour an egg into each hole and bake for 8 minutes at 180°C/355°F.

Add more grated cheese and bake again for 5 minutes.

Serve and enjoy!

Notes

If you want to make them ahead of time, you can make the bread circles (and store them in plastic wrap), cut the cheese and slice the ham and store it in an airtight container.