These Ham and Egg Breakfast Cups are a quick and easy breakfast that will delight all ages. Perfect for weekday breakfasts, brunch, or a lazy weekend morning!
Breakfast is often called the most important meal of the day — and for good reason. It fuels your morning, steadies energy, and helps everyone start the day on the right foot. But on busy mornings it can be the hardest meal to get on the table, especially when you’re running late. These ham and egg breakfast cups solve that problem: they’re fast to prepare, bake quickly, and travel well for grab-and-go mornings.
Inspired by a simple idea from a Better Homes and Gardens feature, this recipe forms individual cups using slices of ham as the shells, then fills them with cheese, eggs, and fresh vegetables. They bake in about 15–20 minutes depending on how set you like your yolks. Make them the night before for an effortless morning or assemble ahead and refrigerate until you bake.
In our household, breakfast is never skipped. A nourishing morning meal keeps everyone functioning and avoids the empty-calorie slump. These cups are a practical way to serve a filling, protein-rich breakfast without much fuss. If you prefer scrambled eggs, you can adapt the method, but this recipe keeps the eggs whole for a classic, attractive presentation.
If you like a runny yolk, bake for about 15 minutes so the whites are set and the yolks remain soft. For a firmer, more portable option, bake closer to 20 minutes. The recipe is flexible: swap spinach for green onions, chopped broccoli, or other favorite add-ins to suit your taste or what you have on hand. They’re also a lovely option for brunch with guests.
Ham and Egg Breakfast Cups
Ingredients
- 12 large slices of ham
- 2/3 cup shredded cheddar or cheese of choice
- 12 large eggs
- 12 cherry or grape tomatoes halved
- 1/2 cup chopped spinach
- salt and pepper to taste
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
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Press one slice of ham into each muffin well to form a cup. Add a small amount of shredded cheese to the bottom of each ham cup. Carefully crack one egg into each cup. Top with halved tomatoes, chopped spinach, and season with salt and pepper.
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Bake 15–20 minutes depending on how runny you like the yolks. Remove from oven and let cool slightly before serving. Refrigerate leftovers and reheat gently.
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