Breakfast Ham and Egg Cups

Breakfast Ham and Egg Cups
Photo: Andy Lyons
Prep Time:
20 mins
Bake Time:
18 mins
Stand Time:
3 mins
Total Time:
41 mins
8 egg cups


  • Nonstick cooking spray

  • 8 thin slices deli-style cooked ham

  • ¼ cup shredded Italian cheese blend or mozzarella cheese (1 ounce)

  • 8 eggs

  • Ground black pepper

  • 8 teaspoon basil pesto (optional)

  • 8 cherry tomatoes or grape tomatoes, halved


  1. Preheat oven to 350°F. Coat eight 2 1/2-inch muffin cups with cooking spray. Gently press a ham slice onto the bottom and up the sides of each prepared muffin cup, carefully ruffling the edges of ham. Divide cheese among the ham-lined muffin cups.

  2. Break an egg into a measuring cup and slip egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. If desired, spoon 1 teaspoon of the pesto onto each egg. Top with tomato halves.

  3. Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups.

Nutrition Facts (per serving)

145 Calories
10g Fat
2g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 145
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 202mg 67%
Sodium 413mg 18%
Total Carbohydrate 2g 1%
Total Sugars 1g
Protein 11g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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