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Egg Muffins in Ham Cups - a scrumptious, portable omelet

Egg Muffins in Ham Cups

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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” were terrific!

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

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Egg Muffins in Ham Cups

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 mini omelets.

Tips for Making These Mini Omelets

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. Precook your meats and/or vegetables since these won’t be in the oven long enough to ensure they are cooked and tender.

  • 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!
  • 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

More Egg Recipes You’ll Love:

I make omelets numerous times during the week for breakfast or brunch and this Baked Denver Omelet is a delicious change of pace as is this Sun-dried Tomato and Spinach Quiche. Well Plated’s Soft Scrambled Egg Toast with Roasted Asparagus definitely caught my eye, as did this Green Chile Egg Casserole from Crazy for Crust. If you’re looking to perfect your morning eggs, check out this tutorial on How to Make Scrambled Eggs from Simply Recipes.

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Egg Muffins in Ham Cups - a scrumptious, portable omelet

Egg Muffins in Ham Cups

Portable omelets in ham cups!

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 6 servings
  • Category: Breakfast, Brunch, Eggs
  • Method: Baking
  • Cuisine: American

Ingredients

12 slices deli ham

8 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1/2 cup baby spinach, chopped

1/4 cup diced red bell pepper

1/4 cup diced mushrooms

1/2 cup grated cheese of your choice, I used sharp Cheddar and Gouda

Instructions

Preheat oven to 400 degrees.

Line a 12-cup muffin tin with ham. Set aside.

Whisk together eggs, milk, salt and pepper. Set aside.

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.

Divide the vegetable mixture into the ham cups. Top with the shredded cheese.

Then, carefully pour the egg mixture into the the egg cups. If you have any excess eggs, just pour into a greased ramekin to bake.

Bake for 14 minutes or until eggs are puffed and cooked through.

Notes

Leftovers can be stored in the refrigerator or freezer.

Egg Muffins in Ham Cups - a scrumptious, portable omelet #eggs #ham #muffins #breakfast
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

24 comments on “Egg Muffins in Ham Cups”

  1. So perfect for my low-carb dinner!!

  2. They look good! Wish I had one or two right now:@)

  3. They look so beautiful and yummy!

  4. Yum – perfect Keto recipe as well! I should do more low carb for a while.

  5. I am certain these will be a new favorite for sure! We love this combination and ham is so much better than all the carbs in bread thanks Liz!

  6. These look terrific! My new favorite muffin. 🙂 Very creative — thanks.

  7. Delicious, Liz! Yum! I love eggs and this is a perfect use of them. Thanks for the recipe!

  8. I recently made a similar recipe but it didn’t whisk the eggs, only cracked 1 into each cup and the cheese was under neath. My kids weren’t fans. I like the whisked egg mixture then topping with the cheese and I bet my kids will like it better too!

  9. These are SUCH a good breakfast!

  10. These are so much fun! Such a cool breakfast idea!

  11. Italian is a nice choice for these egg muffins. I think I’m going to try without salt to see how it works 🙂
    – Natalie Ellis

  12. I love a good protein filled breakfast!

  13. Such a great breakfast – so easy!

  14. This looks beautiful. Liz, you’ve elevated the idea of eggs for breakfast to a new level. Although I’m normally too lazy to make a breakfast than takes more than a minute, this is a good way to indulge yourself on a weekend.

  15. Wow, love those colours, dear! xoxo

  16. This is an excellent low carb meal!

  17. Yum. This looks great both for lunch and for a nice World Cup snac. We are soccer crazed just now 🙂
    Amalia
    xo

  18. First of all…great new look Liz! Secondly, these egg muffins are a perfect breakfast! Love the idea of using the ham slice to hold it all in. Can’t wait to try this. Thanks!

  19. OMGoodness! We would devour these in no time! Great for breakfast on the go for me! YUM!

  20. Your Bill is a patient man, lol! I’ve just recently started alternately making protein smoothies or omelets in the morning for my hubby. After 25 years of cold cereal, we’re trying to cut down on carbs. These egg muffin cups are a great alternative to an omelet and a lot faster. Thanks for the inspiration my friend! xo

  21. What a fun recipe! I love it for so many reasons! But mostly because they just look great!

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