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Ham and Cheese Egg Cups

Ham and Cheese Egg Cups

Ham and Cheese Egg Cups

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Oven
2
Muffin tin (6-cup)
3
Mixing bowl
4
Whisk
5
Measuring cups and spoons
6
Knife
7
Cutting board
8
Oven mitts

Ingredients

Protein

  • 1
    6 large eggs
  • 2
    4 slices of ham

Dairy

  • 1
    0.5 cup shredded cheddar cheese
  • 2
    0.25 cup milk

Seasoning

  • 1
    0.25 teaspoon salt
  • 2
    0.125 teaspoon black pepper

Optional

  • 1
    0.25 cup chopped green onions

Directions

1

Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures that the egg cups cook evenly. Make sure your oven rack is in the center position.

2

Prepare Muffin Tin

Lightly grease a 6-cup muffin tin with cooking spray or a bit of olive oil. This will prevent the egg cups from sticking and make them easier to remove after baking.

3

Dice Ham

Dice the ham into small, bite-sized pieces. This makes it easier to distribute evenly into the egg cups. If you're using pre-sliced ham, stack a few slices and cut them into strips, then dice.

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4

Whisk Eggs

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Whisking incorporates air and makes the eggs fluffier. Be sure to break the yolks fully.

5

Combine Ingredients

Add the diced ham, and most of the shredded cheese (reserve some for topping) and the optional chopped green onions to the egg mixture. Stir gently to combine all ingredients. Be careful not to overmix; just ensure everything is evenly distributed.

6

Fill Muffin Tin

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full. Avoid overfilling to prevent spillage during baking.

7

Add Cheese Topping

Top each egg cup with the remaining shredded cheese. This will create a nice melted cheese crust on top.

8

Bake Egg Cups

Bake in the preheated oven for 18-20 minutes, or until the egg cups are set and the tops are golden brown. A toothpick inserted into the center should come out clean. Be cautious when removing the hot pan from the oven; use oven mitts.

9

Cool and Loosen

Let the egg cups cool in the muffin tin for a few minutes before gently running a knife around the edges of each cup to loosen them. This prevents them from tearing and makes them easy to remove.

10

Serve

Serve immediately while warm. These egg cups can be served on a plate and can be garnished with a sprig of parsley or extra chopped green onions for a nicer presentation.

Recipe Tips

  • Use a silicone muffin tin for easier removal and cleanup.
  • Customize your egg cups by adding other vegetables like bell peppers, spinach, or mushrooms.
  • For extra flavor, add a dash of hot sauce or a pinch of dried herbs such as oregano or thyme to the egg mixture.
  • Store leftover egg cups in the refrigerator for up to 3 days. Reheat them in the microwave or oven until warmed through.
  • Ensure the eggs are fully cooked to avoid foodborne illnesses. The egg yolks should be set, not runny.

Nutrition Facts (per serving)

Calories

150 kcal

Carbs

2g

Protein

12g

Fat

10g

Fiber

0g

Sugar

1g

Sat. Fat

5g

Sodium

300mg

Trans Fat

0g

Cholesterol

180mg

Potassium

150mg

Vitamin A

100%

Vitamin C

1%

Calcium

100%

Iron

1%

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