This ham and egg muffin cup recipe will be a life changer for many people who skip breakfast. No longer are you relegated to muffins, doughnuts, or packaged granola bars if you’re in a hurry.
Even if you’re eating at home, it’s nice to have something different from the routine morning fare. These egg and ham cups are delicious, and they’re so easy to make.
I personally think that one of the best inventions for busy people is the muffin tin. It is not only convenient but also it provides portion control. The temptation to cut a bigger piece than you need is gone since everything you need is self-contained.
If you are maintaining your weight, you might be able to eat two of these muffin cups. However, if you want to lose weight, you can eat one.
It’s that simple. I also like the fact that these are gluten-free, so I don’t have to worry about what’s in them.
Ham and Egg Cup to Go
Life has become so hectic that it’s often tempting to run to the drive-through and grab fast food. However, most of us know that the food is loaded with sodium and a few things we can’t pronounce.
When you make this ham and egg cup recipe, you control what goes in each portion.
You can opt for straight-up ham and eggs, add some cheese like I do, or even toss a few veggies into the mix. In other words, you can make them nutritious enough to get you to lunch.
They’re also excellent for children’s breakfasts. Whether they sit down at a table to eat it or they grab one to go, they’re establishing some good habits early in life.
Other than ham and eggs, the ingredient list is totally up to you. My preference is to add cheese to the cups and have a side of fruit for additional nutrients.
Options to Add to a Ham and Egg Cup
Some of the other things you may want to add include mushrooms, olives, diced peppers, diced onions, jalapenos, zucchini, chopped broccoli, or whatever other vegetables you like.
But don’t add too much if you’re grabbing it on the run, or the cups will be difficult to eat. In fact, I’ve had everything fall into my lap.
How to Make This Ham and Egg Muffin Cup Recipe
Any time I cook with something that might stick, I spray my pan with nonstick cooking spray. This makes it easy to remove from the pan, and cleanup is a breeze.
Line each muffin cup with ham. Take a little time to press it against the sides so you have plenty of room for the eggs.
Add the cheese. I used Colby Jack cheese because that’s what I had. But most of the time I use cheddar. Mozzarella is good too.
Other cheeses you might like are Colby, Muenster, or even feta. These are your muffin cups, so use any kind of cheese you prefer.
Crack an egg into each muffin cup. Add the amount of salt and pepper you want.
Bake in a preheated oven for 12 to 20 minutes, depending on how firm you want your eggs.
After you remove them, they’re ready to eat. However, I like to make them pretty, so I add some paprika and parsley.
You can make them as runny or as firm as you like. Since I like them slightly runny, I cook them about 18 minutes.
Benefits of Eating Breakfast
Whether you choose to make this ham and egg muffin cup recipe or you opt for a bowl of oatmeal, it’s important to eat first thing in the morning. The University Health News Daily claims that eating breakfast helps lower the risk of heart disease.
Here are more of the benefits of eating breakfast:
Breakfast provides the fuel you need to get through the morning.
You’ll avoid having a dip in your blood sugar.
The temptation to grab an unhealthy snack mid-morning isn’t as great.
Your mind will stay sharper than if you don’t eat.
You’ll perform better at school and work.
How to Serve Ham and Egg Muffin Cups
You’ll want to base the way you serve these ham and egg muffin cups on how and where you’ll be eating them.
If you’re able to sit down at the table, put them on a plate and serve them with a side of cut fresh fruit.
However, if you’re eating them in the car, make sure you have plenty of napkins or paper towels. Rather than eating cut fruit, some grapes or a banana will round out this nutritious breakfast.
More Great Recipes
- 6 pieces of thinly sliced ham
- 6 eggs
- 1/2 cup of shredded cheese of your choice
- Salt and pepper to taste
- Parsley (optional)
- Paprika (optional)
- Preheat oven to 400. Spray a 6-cup muffin tin with nonstick cooking spray.
- Gently press a piece of ham into the bottom of each muffin cup. Also press it against the sides to create a well for the eggs.
- Evenly divide the cheese and sprinkle it into each ham well.
- Crack each egg and gently slide it into the well over the cheese. If you want your yolk intact, leave it alone. However, if you want more of a scrambled egg, use a fork and carefully stir without letting it splash over the sides.
- Add the salt and pepper to taste.
- Bake your ham and egg muffin cups for approximately 20 minutes (15 minutes if you like the yolks runny and you’ll be eating at the table)
- Remove from the oven and garnish with a light dusting of parsley and paprika. This isn’t necessary, but it makes your egg cups look pretty.
- Serve with a side of fruit.
These can be refrigerated and eaten the next day (unless the egg yolks are runny), so make enough for two days.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 313Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 288mgSodium 1599mgCarbohydrates 2gFiber 0gSugar 2gProtein 41g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.