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Ham and Cheese Egg Cups

Ham and Cheese Egg Cups

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Ham and cheese egg cups offer a quick 20-minute breakfast made in a muffin tin with eggs, diced ham, and cheese. They bake evenly with no flipping and store well for easy grab-and-go meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs room temperature
  • 0.25 cup whole milk or cream
  • 1.5 cups deli ham or cooked ham steak diced into ¼-inch pieces
  • 1 cup cheddar or Swiss cheese freshly shredded
  • butter or cooking spray for greasing the pan
  • salt and pepper to taste

Equipment

  • 12-cup muffin tin Grease generously or use silicone liners for easy release
  • Mixing bowl To whisk eggs and mix ingredients
  • Whisk For beating eggs and milk

Method
 

  1. Preheat oven to 350°F and grease a 12-cup muffin tin with melted butter or use silicone liners for easier release.
  2. In a large bowl, whisk the room-temperature eggs and milk together until smooth and uniform in color with no streaks.
  3. Stir in diced ham, shredded cheese, salt, and pepper gently to keep the ham and cheese suspended in the mixture.
  4. Pour the mixture into the muffin cups, filling each about ¾ full to allow for expansion while baking.
  5. Bake for 18 to 22 minutes until the centers are set but still slightly glossy and jiggle gently when shaken.
  6. Let the egg cups cool in the pan for 5 minutes before removing to help them set and release without tearing.

Notes

Whisk eggs and milk until smooth with no streaks to ensure even texture and prevent uneven baking.

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