Ham and Egg Cups
Savory baked cups of crispy ham holding creamy eggs and melted cheese—a show-stopping, protein-packed breakfast that looks fancy but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 22g
Ingredients
- 8 slices ham slices, thinly cut (not paper-thin deli ham)
- 8 whole eggs
- ¾ cup sharp cheddar cheese, shredded
- ¼ cup heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 1
Set the oven to 400°F and wait for the indicator light or beep to tell you it has finished heating, about 10 minutes.
- 2
Drape one ham slice inside each cup of a 12-cup muffin tin, pressing it gently so it covers the bottom and sides like a thin bowl.
- 3
Crack one egg into a small bowl, then pour it into the center of the first ham cup; repeat with the remaining 7 eggs and cups.
- 4
Sprinkle the shredded cheddar cheese evenly over each egg, using about 1.5 tablespoons per cup.
- 5
Drizzle 1.5 teaspoons of heavy cream over the cheese in each cup to add richness and prevent drying.
- 6
Sprinkle a tiny pinch of salt and black pepper over each cup, using 1/32 teaspoon of each distributed across all 8 cups.
- 7
Place the muffin tin in the preheated oven and bake for 12 to 14 minutes, until the egg whites are set and opaque but the yolks still jiggle slightly when you gently shake the tin.
- 8
Remove the muffin tin from the oven using an oven mitt and set it on a heat-safe surface to cool for 2 minutes.
- 9
Slide a thin butter knife or small spatula around the inside edge of each ham cup to loosen it, then gently lift each cup out of the tin by the ham edge and transfer to a serving plate.
Tools you’ll need
- oven
- 12-cup muffin tin
- small bowl
- oven mitt
- butter knife or small spatula
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