Ham-Wrapped Baked Egg Cups

Back when mornings were hectic and the fridge looked nearly empty, these baked egg and ham cups saved breakfast more times than I can count. With just a handful of basic ingredients, they come out warm, cheesy, and surprisingly satisfying every single time. The ham turns perfectly crisp around the edges while the eggs bake soft and fluffy right in the center.

They’re simple enough for busy weekdays, but honestly look impressive enough for brunch guests too. Low carb, packed with protein, and made in one pan — this is the kind of recipe you end up memorizing after the first try.

✨ Baked Eggs in Ham Cups ✨

Ingredients

• 12 slices deli ham
• 12 large eggs
• 1 cup shredded cheese (mozzarella, Monterey Jack, or cheddar)
• 1 tbsp butter or oil, for greasing

Instructions

1️⃣ Prep the Pan
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.

2️⃣ Build the Ham Cups
Press ham slices into each muffin cup, shaping them into little bowls.

3️⃣ Add the Eggs
Crack one egg into each ham cup. If you prefer firmer yolks, gently pierce them first.

4️⃣ Sprinkle the Cheese
Top evenly with shredded cheese.

5️⃣ Bake
Bake for 12–15 minutes, until egg whites are set and ham edges are crispy. Add a few extra minutes for firmer eggs.

6️⃣ Serve
Let cool for a few minutes before removing from the pan. Serve warm and enjoy!

🧊 Store leftovers in the fridge for up to 3 days and reheat in the oven or toaster oven for best texture.