Ham and Egg cups
Jump to RecipeThese easy ham and egg cups are made with just three ingredients and baked in a muffin pan. A perfect gluten-free, protein-packed meal or snack for any time of day!
Ham and egg cups. Or ham and egg “muffins”. Whatever you want to call them, these little guys are easy, fast, and way fancier than they have any right to be.
You only need three ingredients. Three. Not seventeen. Not “one quick stop at the grocery store.” Just some ham lunchmeat, eggs, and shredded cheddar.
They work for breakfast, lunch, snack time, or when you’re pretending to host a classy brunch but actually just want to eat something delicious in your sweatpants. No one will judge you. These are portable, protein-packed, and totally customizable, which is code for “use up what’s about to go bad in the fridge.”
Glow Notes
These little cups are a protein-packed powerhouse. Ham (organic and nitrate free is better) provides a solid dose of protein, while eggs offer all nine essential amino acids, making them a complete protein source. This combination supports muscle repair, immune function, and overall health. Adding cheddar cheese brings in calcium and vitamin D, essential for bone health. With only three ingredients, they’re a quick and satisfying meal or snack. They’re also gluten-free, making them suitable for those with dietary restrictions.
And don’t forget—yolk doneness is personal. I like mine runny so I can dip toast into it like a real adult. But if runny yolks freak you out, cook them longer. No judgment.
Storage / Make Ahead Tips
Leftovers? Throw them in an airtight container and stash in the fridge. They’ll keep for about a week. Reheat in the microwave or oven.
Ham and Egg Cups
Equipment
- muffin tin
Ingredients
- Oil or Non stick cooking spray
- 6 slices ham lunchmeat (thin, nitrate free, organic slices are best)
- 6 eggs
- ½ cup cheddar cheese (shredded)
- salt and pepper to taste
- parsley (for serving)
Instructions
- Preheat the oven to 375°F. Coat six muffins cups of a muffin tin with oil or non stick cooking spray.
- Line each cup with 1 slice of ham. If needed, you can snip the edges of the ham to better fit in the cups, but don’t cut all the way through.
- Crack one egg into each muffin cup. Season each egg with a pinch of salt and pepper.
- Sprinkle tops of egg cups with shredded cheese.
- Bake from 9-15 minutes depending on how you like your eggs set.
- Allow eggs to cool slightly and then remove from pan.
- Sprinkle with parsley (if desired) and enjoy!
These are so good and easy to make! A great way to use up that lunchmeat or serve for a quick brunch.