Easy Ham Cheese and Egg Cups Recipe
This egg, ham and cheese cups recipe is one of the best breakfast recipes I’ve ever made – no exaggeration! It’s incredibly easy to make and produces a large quantity of grab and go egg cups, making it the perfect option for meal planning breakfasts. A batch or two of these can provide a quick breakfast option for an entire family!
Total Servings: 6
Total Cost: $15.13
Cost Per Serving: $2.52
Table of Contents
Ingredients & Costs*
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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made at the time of this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com so we can update this post.
FAQs About This Egg, Ham and Cheese Cups Recipe
Can I use ham slices instead of diced ham?
Yes! You can substitute ham slices instead of using diced ham. There are two ways to do this… First, you can cut the slices of ham into smaller pieces and mix them into the egg mixture. Or you could put the slices of ham into the muffin tray and add the egg mixture on top. Either of these options work just fine… and both are delicious!
What else can I add to these egg, ham and cheese cups?
I like to think of this recipe as a foundation that is meant to be customized. The combination of egg, ham and cheese is amazing alone. But it can be enhanced, and tailored to your preferences, with additional ingredients. A few great additions are diced bacon (cook it first!), cherry tomatoes, bell peppers, or mushrooms. Spinach is another popular addition. As far as seasonings, I like to keep these egg cups simple with salt and pepper. If you’re looking to spruce it up, you can add garlic powder, onion powder, or red pepper flakes. And if you’re looking for an ingredient a little further out there… my wife likes to add a bit of hot sauce to these.
How should I store these egg cups?
These ham egg and cheese cups are great for meal prepping! These cups stay good in the refrigerator for up to one week, when they’re refrigerated in an airtight container. To reheat them, use the microwave with the general rule of thumb of 20 seconds per cup. If preferred, you can also consume these egg cups cold.
Tips to Make Perfect Egg Cups
Use a silicon muffin tray: I cannot stress this enough. If you haven’t used a silicon muffin tray, stop what you’re doing and go get one now. These things are game changers and will instantly make your metal trays obsolete. Toss them in the trash can and enjoy never buying or using muffin cups and still enjoying an almost no-cleanup, cleanup. If you make this recipe with a metal tray, use cupcake liners and spray the liners with non-stick spray to help prevent the eggs from sticking to the liners.
Add a side dish: If you’re looking for a bigger breakfast, these cups pair great with pancakes, toast or mixed fruit!
Any shredded cheese will do: I used colby jack cheese for this recipe this time around. But I often use shredded pepper jack cheese. Use any shredded cheese that you prefer to tailor this recipe to your liking.
Adjust the cook time as desired: The length of time you bake these egg cups will decide how runny the eggs are. If you like your eggs runny, cook them for 25 minutes or less. If you like your eggs on the harder side, cook them for 30 minutes or longer.
Super Easy Egg Ham and Cheese Cups Recipe
Equipment
- 1 Oven
- 1 muffin tray I recommend using a silicone tray
Ingredients
- 1/2 cup cubed ham
- 4 oz shredded colby jack cheese
- 12 large eggs
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 350°F. Spray muffin tin with cooking spray unless using a nonstick silicone muffin tray.
- In a large bowl, whisk the eggs, milk, salt and pepper to combine.
- Stir in ham and 1/2 the shredded cheese.
- Fill muffin tray with the egg mixture then top with the remaining cheese.
- Bake for 25 to 30 minutes, or until the eggs are cooked through.
