Years and years ago, I was intrigued by a recipe for eggs baked in ham cups I spotted in a food magazine. But it was a whole egg with a runny yolk which was not appealing to me. Wanting a quick, protein-heavy breakfast, I created these Egg Muffins for a delicious, healthy way to start the day. More like a mini omelet than an over-easy egg!

So versatile, I used both ham and prosciutto to line my tins, then filled with whisked eggs and my favorite omelet fillings. These omelet “muffins” AKA Eggs in Muffin Tins were terrific!

Overhead view of Egg Muffins in Ham Cups on a small white plate

Why You Must Make

  • I needed to up my breakfast game and was brainstorming healthy, protein-filled breakfasts with my friend Kristen. She shared her Easy Baked Ham and Egg Cups recipe and that was enough to persuade me to whip up my own version.
  • And after 30+ years, I finally fulfilled the hubby’s dream of waking up to a hot breakfast. He was thrilled with these egg muffins.
  • You can shake these Ham and Egg Cups up by using your favorite add-ins!

Ingredient Notes

  • Kitchen Staples – Eggs, Salt, Freshly Ground Pepper, Olive Oil, Milk
  • Sliced Deli Ham
  • Baby Spinach – Chop and saute in olive oil then cool before adding to the eggs.
  • Red Bell Pepper – Dice, saute, and cool.
  • Button Mushrooms – Dice, saute, and cool.
  • Grated Cheese – I used Sharp Cheddar and Gouda, but there are many other options. Use your favorites.
Egg Muffins in ham cups ready for the oven in a muffin tin.

Expert Tips

You can tweak these mini omelets a zillion ways. Add your favorite omelet ingredients to the ham cups before pouring in the egg mixture to your muffin tin(affiliate links). Precook your meats and/or vegetables since these won’t be in the oven long enough to ensure they are cooked and tender.

  • Grease your muffin tins to ensure you can remove them easily.
  • Once these muffin eggs are cooked, store them in an airtight container in the refrigerator or freezer for future breakfasts.
  • Store for a maximum of 4 days in your refrigerator.
  • To reheat refrigerated muffins, microwave for 15-20 seconds before eating. Times will vary depending on the power of your microwave.
  • PRO-Tip: To freeze these muffins, first let them cool completely, then place them on a baking sheet to freeze for about an hour before placing them in a freezer-safe Ziploc bag. They can be stored in the freezer for up to 3 months. Make sure to label your bag with the date.
  • To reheat frozen muffins, place on a baking sheet, loosely covered with foil at 350 degrees until warm. Or microwave gently.
  • Egg muffins vary in calories depending on your additions. More cheese will make them more caloric, of course, as will meats such as sausage and bacon. These are keto-friendly!
  • PRO-Tip: I tested these with both deli ham and prosciutto. Although I love prosciutto, those muffins were a tad too salty, so if you do use this Italian ham, you’ll want to decrease the salt you add to your eggs.
Egg Muffins in Ham Cups with a green salad on a small white plate.

Frequently Asked Questions

Can You Make Egg Muffins Ahead of Time?

Yes! They can be frozen for up to 3 months or refrigerated for up to 4 days.

What Are the Benefits of Making Egg Muffins?

These ham and egg cups can be made ahead of time and stored for breakfast on busy mornings. They’re also high in protein and low carb. You can tweak the ingredients to your palate by adding differenent vegetables, cheeses and even chunks of ham or chopped bacon.

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Egg Muffins in Ham Cups - a scrumptious, portable omelet

Egg Muffins in Ham Cups

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Yield 6 servings

Portable omelets in ham cups!


  • 12 slices deli ham
  • 8 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup baby spinach, chopped
  • ¼ cup diced red bell pepper
  • ¼ cup diced mushrooms
  • ½ cup grated cheese of your choice, I used sharp Cheddar and Gouda


  1. Preheat oven to 400 degrees.
  2. Line a 12-cup muffin tin with ham. Set aside.
  3. Whisk together eggs, milk, salt, and pepper. Set aside.
  4. In a saute pan, add olive oil and heat on medium. Add spinach, bell pepper, and mushrooms and cook, stirring occasionally until mushrooms are cooked. Season with a pinch or two of salt and a grating of black pepper if desired.
  5. Divide the vegetable mixture into the ham cups. Top with the shredded cheese.
  6. Then, carefully pour the egg mixture into the egg cups. If you have any excess eggs, just pour them into a greased ramekin to bake.
  7. Bake for 14 minutes or until eggs are puffed and cooked through.


Leftovers can be stored in the refrigerator or freezer.

Nutrition Information:



Serving Size:

2 egg cups

Amount Per Serving: Calories: 241Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 284mgSodium: 887mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 20g


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