Ham & Cheese Egg Cups

• Prep Time: 10 minutes

• Cook Time: 18–22 minutes

• Cool Time: 3 minutes (before serving)

• Total Time: 31–35 minutes

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Yield & Serving Size

Yield: 12 egg cups
Serving size: 2 egg cups (adjust as needed)

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Ingredients

• 12 thin slices deli ham (about 6 oz / 170 g; avoid thick-cut—thinner bends better)

• 8 large eggs

• ¼ cup (60 ml) milk (any kind: dairy, almond, oat)

• ½ cup (50 g) shredded cheddar cheese (or Swiss, mozzarella, or Gruyère)

• ¼ tsp salt (reduce if ham is very salty)

• ⅛ tsp black pepper

• Optional garnish: chopped chives or parsley

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Nutrition Information (per 2 egg cups)

Calculated using lean ham, whole eggs, 2% milk, and cheddar cheese.

Note: Nutrition is an estimate. Sodium can vary based on ham brand. For lower sodium, use low-sodium ham and omit added salt.

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Equipment Needed

• 12-cup muffin tin (standard size, not mini)

• Non-stick cooking spray (or butter)

• Medium mixing bowl

• Whisk or fork

• Measuring cups/spoons

• Knife & cutting board (for optional chives)

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Instructions (Step by Step)

1. Preheat & Prepare the Tin

Preheat your oven to 375°F (190°C). Lightly spray each cup of the muffin tin with non-stick spray (even if using a non-stick pan). This prevents the ham from sticking.

2. Line Each Cup with Ham

Take one slice of ham and gently press it into a muffin cup, forming a ruffled “bowl” shape. The edges can stick up—that’s perfect. Repeat with all 12 slices.

Pro tip: If your ham tears, overlap two half-slices or use the next slice more gently. Thicker ham may need a small cross slit at the bottom to lay flat.

3. Whisk the Egg Mixture

In the mixing bowl, crack all 8 eggs. Add milk, salt, and pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy (about 30 seconds).

4. Add the Cheese

Stir in ½ cup of shredded cheddar cheese. Reserve a small pinch of cheese to sprinkle on top later if desired.

5. Fill the Ham Cups

Using a ladle or a liquid measuring cup with a spout, pour the egg mixture evenly into the 12 ham-lined cups. Fill each about ¾ full—they will puff up while baking. Sprinkle the reserved cheese on top.

6. Bake

Place the muffin tin on the middle oven rack. Bake for 18–22 minutes. You’ll know they’re done when the egg cups are puffed, golden on the edges, and a toothpick inserted in the center comes out clean (or with just a bit of melted cheese).

7. Cool & Release

Let the egg cups cool in the tin for 3 minutes (this allows them to set and release more easily). Run a small silicone spatula or butter knife around the edge of each cup, then gently lift the ham cups out. They should pop right out.

8. Garnish & Serve

Sprinkle with fresh chives or parsley if using. Serve warm.