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Ham and Cheese Egg Cups Recipe
Ash Tyrrell

Ham and Cheese Egg Cups Recipe

I've made these ham and cheese egg cups more times than I can count, and they never let me down. They're the reason my mornings stopped feeling rushed and chaotic. I mix up a batch on Sunday, and I'm set with breakfast for the entire week. If you need a protein-packed, low-carb start to your day that takes almost no effort, this is it.
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Total Time 23 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 slices deli ham – go for a medium-thick slice; paper-thin ham tends to tear and won't hold the egg in place
  • 12 large eggs – the star of the dish so use the freshest eggs you have
  • 1/2 cup mozzarella cheese shredded – grate it fresh from a block if you can, since pre-shredded cheese has anti-caking additives that keep it from melting as smoothly
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons green onions sliced – optional, but they add color and a mild bite

Method
 

  1. Set your oven to 375°F and let it fully heat up before you start assembling. A properly preheated oven ensures the eggs cook evenly and set at the right pace, so don't skip this step even if you're in a hurry.
  2. Lightly coat a 12-cup muffin tin with cooking spray or a light brush of oil. This keeps the ham from sticking to the metal once baked. A well-greased tin also makes cleanup and removal so much easier later on.
  3. Press one slice of ham into each muffin cup, molding it gently so it forms a little cup shape. The ham acts as the edible container that holds the cheese and egg, so make sure it covers the bottom and sides as much as possible.
  4. Divide the mozzarella cheese evenly among the 12 cups, sprinkling it right on top of the ham. The cheese melts into the egg as it bakes, creating that gooey, savory bite in the center of every cup.
  5. Crack one egg directly into each ham-lined cup, right on top of the cheese. Season each one with a pinch of salt and pepper. If you prefer a more uniform texture, whisk the eggs lightly before pouring instead of cracking them whole.
  6. Slide the tin into the oven and bake for 15 to 18 minutes. The shorter time gives you a softer, jammier yolk, while the full 18 minutes cooks the eggs through completely. Keep an eye on them near the end so they don't overcook.
  7. Once out of the oven, let the egg cups cool for a minute or two before topping with sliced green onions. Run a butter knife around the edges if any cups are sticking, then pop them out and serve warm.

Notes

  • I always let the eggs sit at room temperature for about 10 minutes before baking, since cold eggs straight from the fridge can throw off the cook time
  • I grease the tin generously, even if it's nonstick, because ham and egg can still cling to the metal
  • I avoid overfilling the cups, since eggs expand slightly as they bake and can overflow
  • I use a fork to gently pierce the yolk if I want it to spread evenly through the whites
  • I let the egg cups rest for a couple of minutes after baking so they firm up and are easier to remove