Ham & Cheese Egg Cups
Simple Ham and Cheese Egg Cups are like having your favorite omelet in travel-size! Easily made ahead of time this is a homemade breakfast muffin that’s packed with protein and ready to go!
I’ve been on a little bit of a muffin tin kick lately. There’s just something about mini versions of food that seems like a great idea. It’s usually pretty quick, easy to make and the everything comes in a perfect serving size.
So after making my Mighty Good Mini Quiche (we ate them all, by the way), I thought, what if I used my muffin tin for a little omelet. BOOM – Ham & Cheese Egg Cups were born (or should I say hatched)!
Ham & Cheese Egg Cups Tips & Tricks
When layering all the ingredients, make sure to put in ham first and then layer all the chopped ingredients and cheese. Then add in the egg mixture, this will help you ensure that each cup has a even mix of ham, cheese and green pepper.
This recipe is a good base, but instead of green pepper, try some chopped spinach or even little mushroom pieces. I would just be cautious of tomatoes, since I’m not sure how the extra moisture will affect the recipe baking time.
To ensure the egg cups slide out of the muffin pan, I used a non-stick spray. I was pretty sure my non-stick pan would be good enough, but I didn’t want to chance it. After the cups were done baking they popped out quickly.
If your egg cups stick to the pan, take a butter knife and slide it between the pan and the egg, then gently circle the cup to separate it.
Want even more make-ahead-of-time breakfast ideas? Try my Homemade Baked Applesauce Oatmeal or the ever-decadent Banana French Toast Bake.
Ideal for a quick breakfast, these Egg Cups, pack a lot of protein in a single portion.
- 1 cup ham (diced)
- 1/3 cup green pepper (minced)
- 5 eggs
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 3 tbsp milk
- 3/4 cup cheddar cheese (shredded)
- salt & pepper
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Pre heat the oven to 350-degrees F. Then in a medium-sized bowl add the eggs, thyme, milk, garlic powder and a little salt and pepper. Mix until everything is blended.
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In a greased muffin tin, place a layer of chopped ham into 9 of the cups. Then using only 1/2 cup of the cheese, add a cheese over each ham layer. Next add the green pepper over the cheese layer.
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Next take the egg batter and spoon or pour evenly into each of the cups. Lastly top each egg cup with the rest of the 1/4 cup of cheese.
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Bake in the oven for approximately 18 – 20 minutes. The eggs will be very puffed up, let them rest for about 4 – 5 minutes and they’ll deflate a bit.
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You may need to loosen the cups from the baking pan by taking a butter knife and sliding it between the edge of the cup and the pan. In most cases the cups will pop out easily and are ready to serve.